The galley guide

Allow i pt. of water to each pound of solids in the pot. Put in all meat trimmings and bones, cooked or uncooked, left-over vegetables of any kind, left¬ over breakfast cereals and if available use water in which vegetables have been boiled. For flavoring add one or two bouillon cubes and a little Worcestershire. A small amount of gelatine may be added. When the stock is to be used set the pot in a cool place and let the fat harden on the surface until it can be lifted off. Save it for cooking fat. There will be some fat remaining which can be removed by dipping a piece of ice in a cloth into the stock. The fat will adhere to the cloth. After the fat is removed strain the contents of the pot, using the liquid for soup and throwing away the rest. Heat the liquid again, seasoning with salt and pepper to taste. 811 — Quick Soup. To each ^2 lb. meat (raw, any kind) to be used add 3 pt. cold water and teaspoon salt and % teaspoon pepper. Bring to a boil slowly and then add cut-up potatoes, cut-up tomatoes, onions, carrots or other vegetables in quantity as desired. Keep boiling until vegetables are soft and strain before serving unless solids are desired in the soup. 812 — Lobster Chowder. Boil 3 live lobsters as directed in Recipe No. 310 and remove the meat. Chop the meat fine. Place 8o i qt. milk in double boiler and bring almost to a boil. Melt y2 cup salt pork cut in y2-\n. cubes in a frying pan with *4 a sliced onion. Strain the fat into the milk, stirring well, add the lobster and i teaspoon (level) salt and % teaspoon pepper. Stir continually while adding i tablespoon butter, then serve with pilot crackers. VEGETABLES 901 — Rice. Soak the rice in cold water for 1 hr. and drain. For each cup of rice (when it was dry) use 2 qts. of water. Boil this water with 1 tablespoon salt and when boiling add the rice to it slowly enough so that the water will not stop boiling. Boil for 30 min. or until the rice is soft, then pour into strainer. While rice is in strainer pour some hot water over it, then put the rice back in the saucepan, covered, to dry until ready to serve. Rice should be cooked in a double boiler. 902 — Fried Hominy or Fried Com Meal Mush. Boil the hominy or c. m. mush as directed in Re¬ cipes No. 1001 or 1002. Butter the inside of an empty tin (baking powder can is the right thing if available), and fill it with the stuff while hot. Allow to cool, slide it out and cut in slices. Fry the slices in a tablespoon of melted butter in a hot fry¬ ing pan until brown on both sides, turning when half done. 903 — Hashed Brown Potatoes. Melt enough fat salt pork to make y2 cup liquid fat. Mix this with 2 cups chopped boiled potatoes, % teaspoon pepper and teaspoon salt. Place in hot greased frying pan and cook until brown on the bottom, fold over and serve. 904 — Fried Potatoes.