Foods that will win the war

Add bread to milk; add seasoning, beaten eggs, baking powder, and peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40 minutes. CHEESE ENTREE 1 cup cooked farina or rice 1 cup milk 1 cup cheese 4 teaspoon cayenne 1 cup nuts 1 teaspoon salt Mix ingredients thoroughly. Bake in greased dish 30 minutes. BEAN LOAF 2 cups cold cooked beans 4 teaspoon pepper 1 egg beaten 1 tablespoon minced onion 1 cup breadcrumbs 2 tablespoons catsup 1 teaspoon salt Shape into loaf. Bake 25 minutes. Serve with tomato sauce. ROYAL FRENCH TOAST Use leftover bread as French toast by dipping in mixture of 1 cup milk 1 tablespoon corn syrup 1 egg beaten | Then brown in frying pan in small amount of fat. Spread with marmalade, jelly, cocoanut, or preserves and serve as dessert. DRIED FRUIT PUDDING One cup dried apricots, peaches or prunes soaked two hours in two cups of water. 1 cup bread crumbs 2 eggs 2 cup corn syrup 4 teaspoon salt 1 teaspoon orange or lemon 1 teaspoon lemon juice rind 4+ cup chopped nuts Mix ingredients. Place in greased baking dish and bake 30 minutes in moderately hot oven. CHEESE SAUCE ON BREAD 4 cup fat 4 cup flour 1 pint milk 4 teaspoon cayenne 2 qts. milk 1 cup cheese Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven. SURPRISE CEREAL 3 cups dried breadcrumbs 3 tablespoons maple syrup 4 teaspoon salt Mix thoroughly and place in moderately hot, oven for 20 minutes, stirring frequently. Remove and serve as breakfast food. Very inexpensive and delicious. Graham, corn or oatmeal bread is best for this purpose, but any bread may be used. SURPRISE CROQUETTES 1 cup leftover cereal 4 cup dried breadcrumbs 1 cup chopped peanuts : 1 beaten egg Shape as croquettes and bake in oven or pan-broil. Serve with tart jelly. ; CHEESE STRAWS cup milk cup flour teaspoon salt 1 cup stale bread 4 teaspoon cayenne 4 cup grated cheese Make into dough; roll 4 inch thick. Cut into strips 6 inches long and 4 inch wide. Place on baking sheet. Bake 20 minutes in moderate oven. Serve with soup, salad, or pastry. HJR Colbo HAJet SOUPS UTILIZE LEFTOVERS In nearly every case when meat is purchased, some bone is paid for. Too frequently this is either left at the market or thrown away in the home. Bones, gristle, tough ends, head and feet of chickens, head, fins and bones of fish, etc., should be utilized for making soup. If a meat or fish chowder with plenty of vegetable accompaniment is served, no other meat is required for the usual home meal. If a cream of dried or fresh vegetables, or a meat stock soup with plenty of vegetables or cereal content, is served, the amount of meat eaten with the main course of the meal will be materially lessened. Soups may be a most economical method of using water in which meat, fish or vegetables have been cooked; also of utilizing small portions of leftover meats, fish, vegetables or cereal. Cream soups are made by cooking vegetables or cereal, then utilizing the water in which they are cooked as part of the liquid for the soup. Outer parts or wilted parts of vegetables may be utilized for soups instead of being discarded. Water in which ham or mutton has been boiled makes an excellent basis for dried or fresh vegetable soups. In fact, soup can be made from all kinds of leftovers—the variety and kind make little difference so long as the mixture is allowed to simmer for several hours and is properly seasoned. CREAM SOUP 4 cup fat 1 pt. milk 4 cup flour 1 pt. water, in which vegetable 1 teaspoon salt or cereal was cooked, or 1 cup cereal or vegetable leftover water in which 4 teaspoon cayenne meat was cooked. Melt fat, add dry ingredients and, gradually, liquid. When at boiling point, add vegetables or cereal and serve. A