Foods that will win the war

MEAT STOCK Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck. To each 1 lb. of meat and bone, add 1 qt. cold water. Let stand 1 hour. Cover and bring slowly to boiling point and simmer 2 to 8 hours. Remove bones and meat. Let stand until cold. Skim off fat. Add vegetables cut in small pieces, season as desired and cook until vegetables are tender. Leftover cereals, as barley, oatmeal, etec., vegetables, macaroni, tapioca, sago, etc., etc., may be added for increased food value. TOMATO GUMBO SOUP Bones and gristle from chicken or turkey 2 qts. cold water 14 teaspoons salt 1 cup okra 4 cup rice 1 tablespoon chopped 2 tablespoons fat pimento 14 cups tomatoes 4 cup chopped parsley Soak bones and gristle in the cold water 1 hour. Then boil slowly 1 hour, in same water. Strain out the bones and gristle and add other ingredients to the liquor. Boil this mixture slowly 2? hour and serve. LEGUME SOUP teaspoon celery salt teaspoons salt tablespoons flour, plus tablespoons cold water teaspoon pepper cup tomato 1 cup dried peas, beans or lentils 3 qts. cold water 1 tablespoon onion pulp 1 ham bone or 4 pound smoked sausage AH DD DD DD et Wash and soak dried legume over night. In morning drain, add water, ham bone or sausage and cook very slowly until tender. Add other ingredients, cook 4 hour and serve. VEGETABLE SOUP 1 qt. boiling water 4 teaspoon pepper 4 cup carrots 4 tablespoons fat 4 cup cabbage 4 cloves 1 cup potatoes 1 bayleaf 1 cup tomato juice and pulp 2 teaspoons salt 1 tablespoon minced onion 4 peppercorns . 2 tablespoons chopped parsley Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes.. Strain. To juice and pulp add other ingredients and cote slowly 1 hour. Add parsley just before serving. CREAM OF CARROT SOUP 2 cups diced carrots 4 teaspoon pepper 2 cups water 2 tablespoons fat 1 cup milk 2 tablespoons flour 1 teaspoon salt Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, add milk and flour mixture, then serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, ete. SALMON CHOWDER 1 cup cooked or canned fish 4 teaspoon paprika 1 cup cooked potato, diced 2 cups milk 1 cup peas 1 cup water from boiled 2 tablespoons fat potatoes 2 tablespoons flour 2 tablespoons chopped parsley 13 teaspoons salt 1 teaspoon onion juice Melt fat, add dry ingredients and gradually the liquid. When at boiling point, add fish. When at boiling point, add parsley and serve CHEESE CREAM SOUP 1 cup cheese 14 teaspoons salt 2 cups milk 4 teaspoon cayenne 2 tablespoons fat 4 teaspoon celery salt 3 tablespoons flour Melt fat, add dry ingredients and gradually the liquid. When at boiling point and just ready to serve add cheese. Any kind of cheese may be used for this purpose. BEAN SOUP teaspoon celery salt teaspoons salt teaspoon cayenne 1 cup beans 1 quart water 1 tablespoon onion juice + teaspoon Worcestershire hard cooked egg sauce lemon, sliced 1 cup brown stock 4+ teaspoon mustard 2 tablespoons flour, plus 2 tablespoons cold water fol AE DD AE Soak beans over night, drain. Place in 1 quart of fresh cold water and cook until very tender. Add other ingredients and bring to boiling point. Slice thin, hard cooked egg and lemon from which seeds have been removed and serve with each portion. Do not remove lemon rind as this gives a piquant flavor. POTATO AND CHEESE SOUP