Foods that will win the war

Any cold 1/4at may be used for this. Cut it into inch pieces. Slice the onion and potato and fry in drippings until onion is slightly browned. Add the meat and stock, or hot water, or dissolve in hot water any left-over meat gravy. Cook all together until potato is soft, but not crumbled; season with the pepper and salt. Thicken with a tablespoon of flour and turn into a pudding dish. Make a batter by sifting together flour, baking-powder and salt; stir in the egg and milk, mixed with the water. Beat hard until free from lumps, then pour over meat and vegetables in the pudding and bake until brown. CHINESE MUTTON 1 pint chopped cooked mutton 4 teaspoon pepper 1 head shredded lettuce 1 tablespoon fat 1 can cooked peas 4 cups broth 1 teaspoon of salt Cook 15 minutes. Serve as a border around rice. SHEPHERD’S PIE 2 cups chopped cooked mutton 2 cups hominy 1 teaspoon salt 1 cup peas or carrots 3 teaspoon pepper 4 pint of brown sauce or water me teaspoon curry powder Put meat and vegetables in baking dish. Cover with rice, hominy, or samp, which has been cooked. Bake until brown. SCALLOPED HAM AND HOMINY 2 cups hominy (cooked) 1 cup chopped cooked ham teaspoon mustard teaspoon cayenne 1/4 cup fat 4 cup fat egg 4 cup flour cup milk 1 teaspoon of salt 4 cup water Melt the fat. Add the dry ingredients and the liquid slowly. When at boiling point, add hominy and ham. Stir in the egg. Place in a baking-dish. Cover with buttered crumbs. Bake until brown. BEEF LOAF 1 tablespoon lemon juice 2 teaspoons salt 1 tablespoon sour pickle % teaspoon cayenne 1 teaspoon celery salt To 1 tablespoon of gelatine, softened in 4 cup of cold water add 1 cup of hot tomato juice and pulp. . Add seasoned meat. Chill and slice. May be served with salad dressing. BAKED HASH 1 cup chopped cooked meat 2 tablespoons chopped parsley 2 cups raw potato, cut fine # teaspoon pepper 1 tablespoon onion juice 4+ cup drippings 4 cup gravy or water Melt fat in frying pan. Put in all the other ingredients. Cook over a slow fire for 4 hour. Fold and serve as omelet. MEAT SHORTCAKE 14 cups flour 2 cups chopped, cooked meat 4 teaspoon salt 1 teaspoon onion juice 3 tablespoons shortening 4 cup gravy or soup stock 2 teaspoons baking powder Salt and pepper # cup milk and water Mix flour, salt and baking powder. Rub in shortening, and mix to dough with milk and water. Roll out to quarter of an inch thickness, bake in layer cake tins. Put together with the chopped meat mixed with the onion and seasoning, and heated hot with the gravy or stock. If stock is used, thicken with a tablespoon of flour mixed with one of butter, or butter substitute. Serve as soon as put together. Cold cooked fish heated in cream sauce may be used for a filling instead of the meat. SCRAPPLE Place a pig’s head in 4 quarts of cold water and bring slowly to the boil. Skim carefully and season the liquid highly with salt, cayenne and a teaspoon of rubbed sage. Let the liquid simmer gently until the meat falls from the bones. Strain off the liquid, remove the bones, and chop the meat fine. Measure the liquid and allow 1 cup of sifted cornmeal to 3 cups of liquid. Blend the cornmeal in the liquid and simmer until it is the consistency of thick porridge. Stir in the chopped meat and pour in greased baking pans to.cool. One-third buckwheat may be used instead of cornmeal, and any kind of chopped meat can be blended with the pork if desired. Any type of savory herb can also be used, according to taste. When scrapple is to be eaten, cut into one-half inch slices, dredge with flour, and brown in hot fat. FISH AS A MEAT SUBSTITUTE