Keep the war foods cooking

The fireless cooker may well be used, the meat and the veg: etables being put in at the same time. Left-overs or canned vegetables need only to be heated through. Add them 15 minutes before serving. Dried peas or beans should be soaked over night and cooked for 3 hours before adding to the stew; or, better, cook them over night in a fireless cooker. MEAT PIES. Another good way to use a little meat. Have you ever used rice, corn-meal mush, or hominy for a crust? This is less work than a pastry crust and saves wheat. 4 cups cooked corn meal, rice, 1g teaspoon pepper. or hominy. il tablespoon fat. al onion. 1 pound raw meat or left- 2 cups tomato. over meat cut up small. 4 teaspoon salt Melt the fat, add the sliced onion, and, if raw meat is used, add it and stir until the red color disappears. Add the tomato and season- {ng. If cooked meat is used, add it with the tomato and seasoning, after the onion is browned, and heat through. Grease a baking dish, put in a layer of the cereal, add the meat and gravy, and cover with the cereal dotted with fat. Bake for half an hour. COTTAGE PIE. (Use of left-over meat.) Cover the bottom of an oiled baking dish with seasoned mashed potatoes. Add a thick layer of creamed meat or bits of meat moistened with skim milk or meat stock. Cover with mashed potatoes. Bake long enough to heat through. ‘ ms NTS CREAMED WIENERS. 2 cups white sauce No. 2. 1% lb. wieners. Sauce:—2 tablespoons flour, 2 tablespoons butter to one cup milk. Skin and dice wieners, add to white sauce and let stand on back of stove ten minutes before serving. Good with baked potatoes. KIDNEY BEANS WITH MEAT. 2 cups diced meat. 2 cups beans. 2 cups brown sauce (usually Salt. called gravy). Heat and serve on toast. A SHEPHERD'S PIE. Grease a baking dish; cover the bottom with mashed potatoes. add a layer of cooked minced meat or fish, seasoned well and mixed with meat stock or gravy. Cover with mashed potatoes. Bake long enough to heat through—20 to 3l minutes. 'IBERTY STEW. i Onion. i s:ice bacon. 1 green pepper. 14 lb. Liberty steak (ground) 2 cups spaghetti. 11% teaspoon salt. 2 cups tomato juice and pulp. 1_ teaspoon thyme. Cut bacon in small pieces and fry out fat. Brown the sliced onion in bacon fat, then add the steak and cook until the meat has lost its red color. Cook spughetti and pepper in tomato juice, adding water if needed. When the spaghetti is cooled combine it with the meat mixture and Seasoning and simmer until ready to serve. Left over meat may be usea instead of Liberty Steak. Flake hominy is as satisfactory as spaghetti and saves wheat. “OVER THE TOP” WITH BREAD THE STANDARD LOAF. 1 cup liquid (milk or water). 3 cups flour. 1 teaspoon gait. 4% cake veast in %4 cup luke 1 tablespoon sugar. warm water. 1 tablespoon fat. Heat liquid to the boiling point and put in mixing bowl. To this add sugar, salt and fat. When cooled to lukewarm add the yeast which has been scaking in the water. Add enough flour to make a stiff batter that will drop from a spoon, and beat thoroughly. Add remainder of flour to make a stiff dough. (Sometimes it requires a little more and sometimes less than 3 cups). Knead for about 10 minutes, or until dough is smooth and elastic. Cover the bowl and set to rise in warm place with even temperature, (about 78 to 86 degrees F.). When double in bulk knead well to make even distribution of gas and good grain. Mold into loaf which will fill pan about half full and put in greased pan. Rub over top of loaf with a little melted fat. Let loaf rise until a light touch with the finger will make a dent in the dough or about double in size. Bake for 45 minutes to 1 hour in a moderate oven. This makes a loaf weighing about one pound. A good sized pan is 4x8x3.