254:
Short paste, 183.
Sole (filleted), with cucumber,
77°
Soups—
barley broth, 4o.
cabbage and onion, 27.
— and potato, 29.
celery, 32.
eel, 36.
farmers’, 25.
fish, 35.
— cream, 39
— (mock
36.
— (mock turtle), 37.
leek and potato, 34.
marrow, 31.
minestroni, 28.
mulligatawny, 30,
O’Connor, 32.
onion, 26.
pea-pod, 33.
pot-au-feu, made with ox
cheek, 25.
rabbit, 95.
salsify and barley, 31.
agri purée, 29.
Soups, 8, 17.
Spiced sauce, 232.
Spinach, creamed, 157.
Sprouts, 151.
Starch foods, 7.
Steaming, 240.
Stock, 8
—(bone), 17.
— (fish), 20.
— meat and rice croquettes,
110.
— (vegetable), 20.
*“ Stoving,” 239.
Suet crust, 183.
Sugar in vegetables, 7.
“ Sweating,” 14, 239.
Sweetbread, 243.
bouillabaisse),
INDEX
Sweetbread, fried, 244.
Sweets, 175.
Tapioca and potato paste, 179.
Timbale filling, 126.
— of potatoes, 164.
Timbales, 126.
Tomato sauce, 43.
Tripe, 244.
Turnip tops, 157. re"
Turnips, 155. ny
Turn overs, 219.
Veal and potato ragout, 104.
— tea, 245.
Vegetable and haricot bean
pie, 171.
— cutlets, 169.
— — with cereals, 171.
— — with egg, 170.
— — with nuts, 171.
— — with pulse, 170.
— gravy, 22. :
— marrow, 149.
— — and cereal salad, 167.
— pie, 130. *
— purée, 29.
— sauce or gravy (brown), 22.
— sausages with pulse and
nuts, 122.
— soup (clear), 22.
— stock, 20.
Vegetables, conservative
method of cooking, 145.
War Christmas pudding, 200.
Water in foods, 7.
White sauce, 41.
Whiting au gratin, 61.
— (baked filleted), with pota-
toes, 72.
Yorkshire pudding with fruit,
186.
PRINTED BY MORRISON AND GIBB LTD., EDINBURGH
AY
od,
(LC O »
LIBRARY
STITD
KY
POAILY MATL”
WAR RECIPES
BY
Ms .C.*8.> PEEL
Tuts book is published in compliance with
the demand of Readers of the Daily Mail
for a Cookery Book compiled from Recipes
issued by the Food Bureau. The Recipes
are arranged to suit present conditions.
Readers requiring information should apply
through the “ Daily Mail Food Bureau.”
CONTENTS
STOCKS AND SOUPS—SAUCES, SALAD DRESSINGS,
AND BATTERS—FISH—EGGS—SOME DISHES WITH
A LITTLE MEAT—MEATLESS DISHES—PUDDINGS
AND PASTRY—HOME-MADE CHEESE AND BUTTER
SUBSTITUTES — SOME WAR JAMS AND OTHER
PRESERVES.
PRICE, 1/6.
LONDON
CONSTABLE & COMPANY LTD.
1918
WAR RATION
COOKERY
(THE EAT-LESS-MEAT BOOK)
By Mrs. C. S. PEEL
Crown 8vo, 3/6 net
(Third Edition Revised to meet present conditions)
Globe.—“ The public has a multitude of counsellors eager
to teach it how to walk circumspectly amid the perils of food
shortage, but it will accept the collection of recipes in the
‘ Eat-Less-Meat Book’ as official, for it is the work of Mrs.
C. S. Peel, and embodies the ideals with which she is
enlightening housewives in her lectures up and down the
country.”
Daily Telegraph.—“ Mrs. Peel is universally recognised
as the soundest and most sensible authority upon middle-
class housekeeping ; she knows her subject inside out, she
has no fads, and she writes with great vivacity and verve.
She is just the person whose advice the small householder
needs at the present time, and this practical and_business-
like handbook is nothing less than a public service of the
highest quality. It ought to be on every kitchen shelf
throughout the length and breadth of the country... .
‘Indeed, the whole volume is invaluable, and we commend
it without reserve to every class of the loyal-hearted public.”
Land and Water.——“Mrs. Peel’s book is eminently
practical. It puts in an intelligible way the problem of
war-ration housekeeping.”
Spectator.—“ The book gives excellent hints as to the
cooking of our war-time rations.. In addition to a quantity
of recipes, Mrs. Peel has advice to give on food values.”
JOHN LANE, THE BODLEY HEAD, VIGO ST., W.1
THE LABOUR SAVING
HOUSE
By Mrs. C. S. PEEL
With numerous Illustrations
Page 66
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
254:
Short paste, 183.
Sole (filleted), with cucumber,
77°
Soups—
barley broth, 4o.
cabbage and onion, 27.
— and potato, 29.
celery, 32.
eel, 36.
farmers’, 25.
fish, 35.
— cream, 39
— (mock
36.
— (mock turtle), 37.
leek and potato, 34.
marrow, 31.
minestroni, 28.
mulligatawny, 30,
O’Connor, 32.
onion, 26.
pea-pod, 33.
pot-au-feu, made with ox
cheek, 25.
rabbit, 95.
salsify and barley, 31.
agri purée, 29.
Soups, 8, 17.
Spiced sauce, 232.
Spinach, creamed, 157.
Sprouts, 151.
Starch foods, 7.
Steaming, 240.
Stock, 8
—(bone), 17.
— (fish), 20.
— meat and rice croquettes,
110.
— (vegetable), 20.
*“ Stoving,” 239.
Suet crust, 183.
Sugar in vegetables, 7.
“ Sweating,” 14, 239.
Sweetbread, 243.
bouillabaisse),
INDEX
Sweetbread, fried, 244.
Sweets, 175.
Tapioca and potato paste, 179.
Timbale filling, 126.
— of potatoes, 164.
Timbales, 126.
Tomato sauce, 43.
Tripe, 244.
Turnip tops, 157. re"
Turnips, 155. ny
Turn overs, 219.
Veal and potato ragout, 104.
— tea, 245.
Vegetable and haricot bean
pie, 171.
— cutlets, 169.
— — with cereals, 171.
— — with egg, 170.
— — with nuts, 171.
— — with pulse, 170.
— gravy, 22. :
— marrow, 149.
— — and cereal salad, 167.
— pie, 130. *
— purée, 29.
— sauce or gravy (brown), 22.
— sausages with pulse and
nuts, 122.
— soup (clear), 22.
— stock, 20.
Vegetables, conservative
method of cooking, 145.
War Christmas pudding, 200.
Water in foods, 7.
White sauce, 41.
Whiting au gratin, 61.
— (baked filleted), with pota-
toes, 72.
Yorkshire pudding with fruit,
186.
PRINTED BY MORRISON AND GIBB LTD., EDINBURGH
AY
od,
(LC O »
LIBRARY
STITD
KY
POAILY MATL”
WAR RECIPES
BY
Ms .C.*8.> PEEL
Tuts book is published in compliance with
the demand of Readers of the Daily Mail
for a Cookery Book compiled from Recipes
issued by the Food Bureau. The Recipes
are arranged to suit present conditions.
Readers requiring information should apply
through the “ Daily Mail Food Bureau.”
CONTENTS
STOCKS AND SOUPS—SAUCES, SALAD DRESSINGS,
AND BATTERS—FISH—EGGS—SOME DISHES WITH
A LITTLE MEAT—MEATLESS DISHES—PUDDINGS
AND PASTRY—HOME-MADE CHEESE AND BUTTER
SUBSTITUTES — SOME WAR JAMS AND OTHER
PRESERVES.
PRICE, 1/6.
LONDON
CONSTABLE & COMPANY LTD.
1918
WAR RATION
COOKERY
(THE EAT-LESS-MEAT BOOK)
By Mrs. C. S. PEEL
Crown 8vo, 3/6 net
(Third Edition Revised to meet present conditions)
Globe.—“ The public has a multitude of counsellors eager
to teach it how to walk circumspectly amid the perils of food
shortage, but it will accept the collection of recipes in the
‘ Eat-Less-Meat Book’ as official, for it is the work of Mrs.
C. S. Peel, and embodies the ideals with which she is
enlightening housewives in her lectures up and down the
country.”
Daily Telegraph.—“ Mrs. Peel is universally recognised
as the soundest and most sensible authority upon middle-
class housekeeping ; she knows her subject inside out, she
has no fads, and she writes with great vivacity and verve.
She is just the person whose advice the small householder
needs at the present time, and this practical and_business-
like handbook is nothing less than a public service of the
highest quality. It ought to be on every kitchen shelf
throughout the length and breadth of the country... .
‘Indeed, the whole volume is invaluable, and we commend
it without reserve to every class of the loyal-hearted public.”
Land and Water.——“Mrs. Peel’s book is eminently
practical. It puts in an intelligible way the problem of
war-ration housekeeping.”
Spectator.—“ The book gives excellent hints as to the
cooking of our war-time rations.. In addition to a quantity
of recipes, Mrs. Peel has advice to give on food values.”
JOHN LANE, THE BODLEY HEAD, VIGO ST., W.1
THE LABOUR SAVING
HOUSE
By Mrs. C. S. PEEL
With numerous Illustrations