Foods that will win the war

1 quart milk or part stock 4 cup fat + cup flour 1 cup cheese 1 teaspoon salt 4 tablespoon paprika Cream fat and flour; add gradually the liquid, and season. When creamy and ready to serve, stir in the cheese, grated. CHEESE BISCUIT 1 cup flour 3 teaspoons baking powder + teaspoon salt 1 tablespoon butter or fat % cup water 8 tablespoons grated cheese Mix like drop baking powder biscuit. Bake 12 minutes in hot oven. This recipe makes twelve biscuits. They are excellent to serve with a vegetable salad as they are high in nutrition. CELERY-CHEESE SCALLOP 14 cups breadcrumbs 3 cups chopped celery 2 cups milk 1 cup shaved cheese Cook celery till tender. Put layer of crumbs in greased baking dish, then celery; cover with cheese and sprinkle with salt and pepper. Repeat to fill dish. Turn in boiling hot milk with 1 cup of celery water. Bake for 30 minutes. MEAT SUBSTITUTE DISHES CORN AND OYSTER FRITTERS 1 cup flour 4 cup milk 2 teaspoons baking powder 1 egg 4 teaspoon salt 6 oysters 4 teaspoon pepper 2 full tablespoons Kornlet Sift dry ingredients, add milk, egg and Iorniet. Add oysters last. Fry in deep fat, using a tablespoonful to an oyster. SALMON LOAF 2 cups cooked salmon 1 cup grated breadcrumbs 2 beaten eggs 4 cup milk teaspoon paprika teaspoon salt tablespoon chopped parsley teaspoonful onion juice Mix thoroughly. Bake in greased dish 30 minutes. BAKED LENTILS Two cups lentils that have been soaked over night. Boil until soft, with 2 small onions and 1 teaspoon each of thyme, savory, marjoram, and 4 cloves. Drain. Add 1 teaspoon of salt, and put into baking dish. Dot with fat. Bake for 30 minutes. HOMINY CROQUETTES 1 cup of cooked hominy 1 teaspoon of salt 4 cup nuts 3 teaspoon of pepper 1 tablespoon corn syrup 1 egg 1 tablespoon melted fat Mix and roll in dried breadcrumbs and bake in oven 20 minutes. MEATLESS SAUSAGE 1 cup soaked and cooked dried peas, beans, lentils or lima beans 4 cup dried breadcrumbs 1 egg + cup fat 4 teaspoon salt 1 teaspoon sage Mix and shape as sausage. Roll in flour and fry in dripping. RICE AND NUT LOAF 1 cup boiled rice or potato 2 teaspoons salt 1 cup peanuts 4 teaspoon pepper 2 cup dried breadcrumbs 4 teaspoon cayenne $ cup milk 2 tablespoons fat Mix well. Bake in greased pan 30 minutes. SOY BEAN CROQUETTES 2 cups baked.or boiled soy 1 teaspoon salt beans 1 tablespoon vinegar 14 tablespoons molasses Pepper to taste 2 tablespoons butter or drip- 1 egg pings 1 scant cup breadcrumbs When the beans are placed on to boil, put tablespoon fat and half. an onion with them. After draining well, put through the foodchopper, keeping the liquid for soup stock. Mix all the ingredients, beating the egg white before adding. Form into balls or cylinders, dip in the leftover- egg yolk, to which a few drops of water have been added, and then coat with stale bread or cracker crumbs. Be sure the croquettes are well covered, then fry brown. Serve with cream sauce or with scalloped or stewed tomatoes. With a green salad, this is a complete meal. LEGUME LOAF 4 cup dried breadcrumbs 1 teaspoon onion juice z tablespoons corn syrup 3 tablespoons fat 1 egg 2 cup milk 1 teaspoon salt 4 cup pulp from peas, beans or % teaspoon pepper lentils, soaked and cooked 2 teaspoons chopped nuts until tender Mix well. Bake in greased pan 30 minutes. Serve with tomato sauce, or white sauce, with 2 tablespoons nuts, or 2 teaspoons horseradish added. VEGETABLE LOAF One cup peas, beans or lentils soaked over night, then cooked until tender. Put through colander. To 2 cups of mixture, add: 2 eggs , 2% cup whole wheat flour 3 cup dried breadcrumbs 14 cups tomato juice and pulp 2 teaspoons poultry seasoning 2 teaspoons onion juice 2 teaspoons celery salt 4 teaspoon salt