One hundred-portion war time recipes

Soak bread, wring dry, add fish and seasonings, mix thoroughly, working it to a pasty consistency. Put into buttered baking dish and brown in the oven. Serve 33^ oz. portions with Parsley, Celery, or Green Pea Sauce. CREAMED SHRIMPS WITH GREEN PEPPERS Shrimps, dry (No. White sauce 1 cans) .... 5 lbs. No. 2 .... 10 qts. Green peppers, chopped ... \]/2 qts. If canned shrimps are used, soak them one-half hour in ice water, drain and mix with other ingredients. Serve with steamed rice or hominy or on toasted mush. Note. — Green peas may be used in place of the peppers. Salmon or other highly flavored fish may be substituted for the shrimps. 20 MEAT SUBSTITUTES GRILLED SARDINES Sardines No. J^ Tomato Sauce cans 32 No. 1 .... 10 qts. Arrange sardines on flat sheet and broil five to ten minutes to heat through. Serve on Toasted Mush with Tomato Sauce. MEAT SUBSTITUTES BAKED KIDNEY BEANS Kidney beans, Sugar 1 lb. dry 14 lbs. Water Salt 3 oz. Fat 1^ lbs. Pepper 1 oz. Soak beans over night, drain, add water to cover, let boil fifteen minutes. Add seasonings, put into covered pots and bake ten to fourteen hours in a slow oven. Add water as needed to keep beans covered. Bacon, ham or beef fat may be used. Serve six portions to a quart. BAKED LIMA BEANS Lima beans, dry. 123^ lbs. Water to cover Salt 4 oz. Pepper M oz. Bacon or ham fat 8 oz. Soak beans over night, drain, and cook in salted water until tender, about one and one-half hours. Add fat and seasonings, put into open baking dishes with liquid to cover and bake one-half hour in hot oven. Serve six ounce portions with Mock Hollandaise Sauce. Note. — Yellow split peas may be baked in same way and served with bacon or cold slaw. CARROT AND GREEN PEA LOAF Green peas, dry . 63^ lbs. Salt 4 oz. Carrots, cooked . 103^ lbs. Pepper 3€ oz. Rice, cooked . . 63^ lbs. Bacon fat ... 12 oz. Onions, ground . 6 oz. Eggs 20 MEAT SUBSTITUTES 21 Soak peas over night, drain and wash. Cover with salted water and cook two to three hours or until soft. Grind all vegetables, add seasonings and eggs, pack into greased pans and bake one-half to one hour in moderate oven. Serve 5 to 6 oz. portions. SWEET POTATO CROQUETTES Potatoes, peeled. 32^ lbs. Fat 4 oz. Salt 3}i oz. Pepper K oz. Cook, mash and season potatoes, shape into two ounce croquettes, roll in egg and crumbs, and fry in deep fat. Serve two croquettes to an order with bacon or White Sauce No. 1. FRIED CORN MUSH WITH CHEESE Corn meal (gran- Cheese 4 3^ lbs. ulated). ... 5 lbs. Red peppers, Water 15 qts. chopped ... 12 oz. Salt 4 oz. Cook corn meal in salted water two hours or more, grind cheese and add. When cheese is melted season and mold. Cut into two ounce slices, roll in egg and crumbs and fry in deep fat. Serve two slices to an order with Tomato Sauce No. 1 or White Sauce No. 1. Note. — The cheese may be omitted from the mush and used for Cheese Sauce to serve with it in place of the Tomato Sauce. VEGETABLE HASH Potatoes, cooked 14 lbs. Beets, cooked. . 43^ lbs. Carrots, cooked . 4 3^ lbs. Bacon fat. ... 1 lb. Turnips, cooked. 43^ lbs. Salt 4 oz. Cabbage, cooked 4>^ lbs. Pepper 1 tbsp. Onions, ground . 2 lbs.