The victory cookery book

a} art att natin See 2T=s; Pr ee 5 ee eS SF St SOR ot St += l aes f redo entaine LNAissravererereeune Vidgets state i : Wn Hatt ' rete Is ne iat 2 sg batinhe tat abt NaN SH RP DATe EHO Deeg CT GU SO AHERN SPEER PE sith NGA ha si rranguak = Ey = Si Sitesiseet) 2 hat ents aS i356 ATH SDNY NARS ATHHN ae Hite tPesaeenepe eee pent " ANT | . '; P 22101731603 rVUNIVICV BT THE VICTORY COOKERY BOOK LE or anced a eentnaesmeeieimeenniamenns ial eneniaiaemaasailiadl BOOKS BY MRS, C. S. PEEL WAR RATION COOKERY (EAT LESS MEAT BOOK) THE LABOUR SAVING HOUSE NOVELS: THE HAT SHOP MRS. BARNET-ROBES A MRS. JONES THE BODLEY HEAD THE VICTORY COOKERY BOOK BY Perse? C5.) PRED UNTIL RECENTLY DIRECTOR OF WOMEN’S’ SERVICE, MINISTRY OF FOOD; EDITOR OF LE MENAGE (‘‘THE QUEEN ”); DIRECTOR OF THE “‘ DAILY MAIL” FOOD BUREAU AND IWAN KRIENS CULINARY EXPERT AND FOOD SPECIALIST; MEMBER OF THE GORDON ROUGE (GOLDEN) ORDER OF MERIT FOOD AND COOKERY ASSOCIATION ; MANY DIPLOMAS OF HONOUR AND SEVERAL MEDALS ; MEMBRE DU JURY, PARIS SALON CULINAIRE WITH A FOREWORD BY THE RIGHT HON. J. R. CLYNES, M.P. FOOD CONTROLLER LONDON JOHN LANE THE BODLEY HEAD NEW YORK JOHN LANE COMPANY MCMXVIIL WELLCOME INSTITUTE LiIBRAR ty PRINTED BY MORRISON AND GIBB LTD., EDINBURGH A FOREWORD BY THE RIGHT HON. J. R. CLYNES, M.P. FOOD CONTROLLER To shun waste, to get out of our foodstuffs the full measure of nourishment — these are essential principles in war-time cookery ; and I should like to see the words ‘“‘ Make do”’ on the walls of every kitchen in the land. Good, careful, thrifty cooking adds attractiveness to food, and none does it concern more nearly than the Food Con- troller, whose interest it is to see that food is put to the best use. A book which helps to that end should be widely known. Here the good housewife (whose goodwill and good temper have been a national asset in these times of shadow and anxiety) is shown the way by which to make the best of war-time foodstuffs. Let us remember at all our hearths the bravery of the men who through perils of the seas bring food to our shores. Remember- ing that, we shall practise economy in a thankful spirit. = mid ity rs a | ate Sia Ts ‘ Me eA ee bh ee ar Uy ee at aoe LE, Gre a. rial eee >A CONTENTS CHAP. PAGE I. GeneraL Notes on Foop: Its VALur anpD PREPARATION : : ; ; 3 II. Soups, Stocks, Gravy anpD Sauces . Hie et III. Fresu, Driep anp FresHwater Fisn Popes IV. Mear Disues: witn sur Livre Meat Sin BT V. Meatiess Dishes—Cerea.s, Putses, eEvC. Pps 8 VI. VeceTaBLes, VEGETABLE DisHes aNp SaLaps , 145 VII. Pastry, Puppinecs anp Sweets: WITH BUT LitTte Fat or Sugar , : BT er fe VIII. Eee Disurs .. : : : . 205 IX. Breap, Cakes aND Scones. { oS X. Sunprigs, incLupinc Pocker LuNcHEs AND Invatip DisuEs . : : Rs ts vii Fools can waste: it needs intelligence to cook economically. CHAPTER I GENERAL NOTES ON FOOD: ITS VALUE AND PREPARATION The Art of Making Do THE object of this Cookery Book is to help those who now have to cater and cook under circumstances which they have not formerly experienced. Conditions with regard to food change almost from week to week, and the housekeeper must take advantage of the market, buying intelligently of what is offered and then using it to the best ad- vantage. The art of substituting, of ‘‘ mak- ing do,’’ must be largely practised; if one material cannot be obtained then another must be employed. If there is but little meat, then we must turn our attention to those foods which best take its place; when fat is difficult to procure (the most serious loss of all), we must, by taking full advantage of fatty foods, make up for a lack of butter, margarine and cooking fats. 3 FI To i ee Se ew gH =