Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Grad- ually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 80 minutes. water. brown. ingredients. AND HOW TO COOK THEM Lit 4 cup rice 1 cup cheese 1 cup corn 13 cup milk CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE + cup fat + cup flour 1 teaspoon salt 4 teaspoon cayenne Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes. FISH AND VEGETABLE CHOWDER 3 lbs. fish 2 cups diced potatoes 4- cup chopped onion + cup chopped salt pork 1 teaspoon salt 4 teaspoon cayenne Cut fish into small pieces. 1 smoked haddock i cup samp, which has been soaked over night and cooked until tender 1 quart water and 1 teaspoon of salt Simmer 15 minutes; strain. In Kettle place layers of fish and mixed vegetables. in which bones, ete., have been cooked, add the seasonings. Cook forty minutes, slowly, covered. 1 cup peas 2 cups cold water 2 tablespoons fat 2 tablespoons flour 1 cup diced carrots 1 pint sealded milk Cover bones, fins and head with cold Cook onion and salt pork until To water Mix all SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES 2 teaspoons horseradish (grated) 1 pint tomatoes 1 teaspoon salt 4 teaspoon cayenne 2 tablespoons cornstarch Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour. CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE 2 tablespoons flour 2 teaspoons salt 4 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives 1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender. 112 FOODS THAT WILL WIN THE WAR LENTIL, PEANUT AND CHEESE ROAST, WITH WHITE SAUCE AND OLIVES 1 cup cooked lentils 1 tablespoon fat 1 cup chopped peanuts 2 tablespoons lemon juice 1 cup grated cheese 4 teaspoon salt 1 cup bread crumbs 4 teaspoon cayenne 1 teaspoon onion juice Mix all. Place in a greased dish. Bake 30 minutes. Then pour ‘over top a sauce made by melting 2 tablespoons of fat✪ Casserole of Kidney Beans, Salt Pork and Spinach, adding 2 table- spoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 table- spoons of chopped olives. Pour this sauce over the roast and bake 20 minutes. Serve at once. CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH 1 Ib. codfish 2 cups tomatoes, juice and pulp 4 cup pimento 2 teaspoons salt 1 cup cornmeal 4 teasoon cayenne 38 cups boiling water Mix cornmeal with one-half cup of cold water. Add to the boiling water. Boil five minutes. In greased baking dish place fish which has been soaked over night. Place pimento on fish. Place cornmeal on pimento. To tomatoes add seasonings and pour over all. Bake slowly 45 minutes. | CURRIED VEGETABLES One-half cup dried peas, beans or lentils, soaked over night and cooked until tender. tablespoons drippings tablespoons whole wheat flour teaspoon curry powder teaspoon salt cup meat stock or water cup tomato juice and pulp 1 teaspoon onion juice 4 cup turnips 4+ cup of carrots 1 cup outer parts of celery 4 cup of peas 4 teaspoon celery salt 4 teaspoon pepper fad tolet fed bet CO CO

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Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Gradually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 80 minutes. water. brown. ingredients. 4 cup rice 1 cup cheese 1 cup corn 13 cup milk CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE + cup fat + cup flour 1 teaspoon salt 4 teaspoon cayenne Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes. FISH AND VEGETABLE CHOWDER 3 lbs. fish 2 cups diced potatoes 4- cup chopped onion + cup chopped salt pork 1 teaspoon salt 4 teaspoon cayenne Cut fish into small pieces. 1 smoked haddock i cup samp, which has been soaked over night and cooked until tender 1 quart water and 1 teaspoon of salt Simmer 15 minutes; strain. In Kettle place layers of fish and mixed vegetables. in which bones, ete., have been cooked, add the seasonings. Cook forty minutes, slowly, covered. 1 cup peas 2 cups cold water 2 tablespoons fat 2 tablespoons flour 1 cup diced carrots 1 pint sealded milk Cover bones, fins and head with cold Cook onion and salt pork until To water Mix all SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES 2 teaspoons horseradish (grated) 1 pint tomatoes 1 teaspoon salt 4 teaspoon cayenne 2 tablespoons cornstarch Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour. CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE 2 tablespoons flour 2 teaspoons salt 4 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives 1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender. LENTIL, PEANUT AND CHEESE ROAST, WITH WHITE SAUCE AND OLIVES 1 cup cooked lentils 1 tablespoon fat 1 cup chopped peanuts 2 tablespoons lemon juice 1 cup grated cheese 4 teaspoon salt 1 cup bread crumbs 4 teaspoon cayenne 1 teaspoon onion juice Mix all. Place in a greased dish. Bake 30 minutes. Then pour ‘over top a sauce made by melting 2 tablespoons of fat, adding 2 tablespoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 tablespoons of chopped olives. Pour this sauce over the roast and bake 20 minutes. Serve at once. CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH 1 Ib. codfish 2 cups tomatoes, juice and pulp 4 cup pimento 2 teaspoons salt 1 cup cornmeal 4 teaspoon cayenne 38 cups boiling water Mix cornmeal with one-half cup of cold water. Add to the boiling water. Boil five minutes. In greased baking dish place fish which has been soaked over night. Place pimento on fish. Place cornmeal on pimento. To tomatoes add seasonings and pour over all. Bake slowly 45 minutes. | CURRIED VEGETABLES One-half cup dried peas, beans or lentils, soaked over night and cooked until tender. tablespoons drippings tablespoons whole wheat flour teaspoon curry powder teaspoon salt cup meat stock or water cup tomato juice and pulp 1 teaspoon onion juice 4 cup turnips 4+ cup of carrots 1 cup outer parts of celery 4 cup of peas 4 teaspoon celery salt 4 teaspoon pepper fad tolet fed bet CO CO

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Casserole of Codfish, Pimento and Cornmeal MushCasserole of Kidney Beans, Salt Pork and SpinachCurried VegetablesCurried Rice with Corn and Cheese in Brown SauceFish and Vegetable ChowderLentil, Peanut and Cheese Roast, with White Sauce and OlivesSamp, Finan Haddie with Horseradish and TomatoesCasserole of Spaghetti and Carrots with Peanuts, in Brown Sauce

Foods that will win the war