The victory cookery book

Method.—Boil the potatoes and 4 oz. of salt in water. When done, drain (reserve the water) and mash. Return the potato to - the liquid, which should be 1 pint. Boil again, and add the maize, cooking until all moisture has been absorbed. Place in a tin or double cooker and steam for 1 hour. Prepare a bread dough with the flour, yeast and 4 oz. salt. When the maize is cooked, turn out and allow to cool until just tepid, then mix with the bread dough. Shape into loaves, and place in greased bread tins, using the rice flour in the shaping. — This — : will give 4} Ib. of bread, which will keep © well and is very satisfying. Potato Toast Materials.—6 oz. mashed potatoes, dry — and warm, 1 oz. rice flour, half-teaspoonful — of baking powder, a little salt. Method.—Mix together, spread on a greased and floured baking-sheet, and bake. — Cut into squares, and then toast in the oven. Or mix 1 lb. of mashed potatoes with 1 beaten egg (fresh or dried), season, and then © spread out on a greased and floured bakingsheet. Prick all over, bake in the oven until a golden brown, cut into squares or fingers, — and dry in the oven. Haricot Beans and Rice Biscuits Materials.—Same ingredients as in the recipe on p. 181, adding 4 oz. rice flour. | Method.—Add sufficient rice flour to the other ingredients to form a fairly stiff paste. Roll out, and cut with a tin lid. Place ona — baking-sheet ; prick with a skewer, and bake — till crisp. | CHAPTER X SUNDRIES, INCLUDING POCKET LUNCHES AND INVALID DISHES tS What is asked of our fighting men? Their lives—their limbs. What is asked of us? Economy in Food and in Fuel. . CHAPTER X SUNDRIES, INCLUDING POCKET LUNCHES AND INVALID DISHES Beetroot Jam Maiterials.—2 \b. beetroot, 1 oz. sago, + lb. raspberry or other strongly flavoured jam, a little almond essence or raspberry ‘flavour, cochineal. Method.—Roll the beetroot in a sheet of paper and bake like a baked potato, or place in a tin after thoroughly scrubbing and washing, but do not break the skin, or the beet will bleed. Allow about 2 hours to cook. When done, peel and pass through a mincing-machine until quite fine. Soak the sago for 12 hours or more in 1 pint of cold water, then boil until clear, and add the beetroot. This should be done in a preserving-pan. Then add the jam, and boil on until thick enough, and then add the flavouring, and pour into jars. This jam will keep for a week, but if desired - 227 to preserve for longer, the jars must be — placed in water and slowly boiled until at | boiling heat right through—about 20 minutes. — Then cook at once. The jam will then | keep like any preserve, and, when opened, — will remain good for 3 days. Red Currant Jelly (Imitation) Materials —2 oz. tapioca, 1 lb. grated beetroot, 2 bundles of forced rhubarb, 4 to | 8 oz. sugar. _ Method.—Soak the tapioca in 1 pint of | water for 12 hours. Boil this in a preserving- — pan, adding the beetroot and rhubarb,” shredded finely, with skin and all. Boil till clear, strain the liquid, add the sugar, — then boil until 1 pint remains. Pour into a jar and let it set. Any apple parings can be added. Small beetroots are best for | this purpose. Apricot and Carrot Jam Materials—1 Vb. grated carrot, 4 02. dried apricots, 1 0Z. sago, 4 oz. sugar, @ little almond essence to taste. Method.—Soak the apricots for 24 hours, then boil with the carrot in 1 pint of water in which the sago has been previously soaked. Add the sugar, and boil until clear, flavouring with almond essence to make 1 pint. The liquid of any apple peelings and cores available, first boiled in water until done and then strained, can be used with the above instead of water. Marmalade—1