Food and freedom

GOOK celery and onion in the water until tender — ■ about ten minutes. Rub flour thoroughly through the peanut butter. Now put this, the milk, bay leaf, and the cooked onion and celery into a saucepan; cook gently, stirring, until thoroughly heated, smooth, and creamy. When boiling-point is reached stir a moment. Remove at once-from fire, season, strain, and serve in individual bowls. Another good luncheon or dinner dish; pass toasted gra- ham bread, and follow with salad or a baked fruit pudding. Cheese Puree or Rarebit Soup Ingredients 1 f^ cupfuls grated American Yolks of 2 eggs cheese • Few drops onion juice 1 quart milk Salt; paprika; chopped parsley 1 level tablespoonful nut butter •)4 cupful boiled rice, or 4 slices 2 level tablespoonfuls flour toast Time: Preparation and cooking, 20 minutes Number served: 4 persons "pUT butter into a saucepan; when melted add flour ^ and seasoning; mix. Now add milk and cheese, and heat all slowly, stirring carefully, until whole becomes creamy and smooth. Add rice and egg yolks, slightly beaten; stir a moment, then pour immediately into in- dividual serving-bowls. If preferred, omit rice, and pour into soup-plates, with a slice of crisp buttered toast in each dish; sprinkle with chopped parsley. Very easily and quickly made; nourishing and good. Serve with salad. YOUR RECIPES 157 Lentil Rice, Tongue Garnish Ingredients 1 cupful lentils 1 can potted tongue, small ^ cupful rice 3^ cupful bread-crumbs, soft 1 onion, chopped 1 egg, beaten 1 level tablespoonful fat 2 bouillon cubes ^2 teaspoonful kitchen bouquet 2 level tablespoonfuls fat Salt; pepper 2 level tablespoonfuls flour 1 cupful water Time: Preparation, soaking overnight; cooking, 2 hours Number served: 4-6 persons TX7ASH the lentils; soak overnight in cold water. Drain, ^' cook in boiling water un il tender ; drain. Boil and drain the rice, add to the lentils; season with salt, pepper, and the onion, which has been cooked until soft in the fat, without browning. Heat for a moment. Mold in a bowl, and keep hot until ready to serve. Add crumbs and egg to the tongue. Form into small balls and poach, in gently boiling water, for ten minutes. While these are cooking, dissolve the cubes in one-quarter cupful hot water, then add three-quarters cupful cold water. Melt two tablespoonfuls fat, add the flour, mix; add the bouillon and cook until thick and smooth ; add the bouquet. Turn out the lentils and rice on a deep platter. Pour the sauce around the mold, garnish with the balls. Serve very hot. Chipped beef, ham, or Frankfurt sausages, boiled or split and broiled, may be used in place of the tongue balls. A good dinner dish. Serve finely shredded cabbage salad with orange dressing, cheese wafers, and caramel custards or a fruit jelly. 11 158 FOOD AND FREEDOM Stewed Soy Beans Ingredients 2 cupfuls dried soy beans H cupful minced ham 1 can tomatoes 1 level teaspoonful fat 1 small onion, chopped 1 level tablespoonful flour 1 green pepper, chopped Water; salt. Time: Soaking, 24 hours; cooking, 2 hours, about Number served: 6 persons