Beat eggs slightly and add to them the other ingredients in the order given.
Cook the mixture in a double boiler, stirring it constantly until it is smooth
and thick. This dressing will keep a long time in a cold place. When ready
to use, mix with equal parts of whipped cream✪ Cooked Dressing II.
A mild dressing suitable for fruit salad may be made by using 1 cup of
juice from canned pineapple and the juice of 1 lemon in place of the vinegar.
Omit the mustard.
BACON DRESSING.
For dandelion, cabbage, and other green salads.
Use the fat left from cooking bacon. Warm the fat. and If there is much
sediment, strain it through fine cheesecloth. Use 2 parts of fat to 1 part of
vinegar, thicken slightly with flour and water well blended✪ Bacon Dressing, and cook for a
few minutes to remove the raw taste of the flour. This dressing is usually
served hot. It is good salad dressing for camp where much bacon is gen-
erally used.
REFERENCES.
United States Department of Agriculture :
Department Bulletin 469. Fats and Their Economical Use in the Home.
Department Bulletin 310. Digestibility of Some Animal Fats.
Department Bulletin 505. Digestibility of Some Vegetable Fats.
Department Bulletin 630. Studies on the Digestibility of Some Nut Oils.
Yearbook Separate 691. Some American Vegetable Food Oils: Their
Sources and Methods of Production.
UNIT VI.
Meat, Fish, Poultry, and Game.
GENERAL INFORMATION.
1. The problem of a sufficient meat supply in the United States
is only partly the result of war conditions. For some \ears there has
been a steady shrinkage in the number of cattle in this country and
a steady rise in the price of meat, due to the decrease of large areas
of grazing land and the increased cost of producing meat animals,
2. War conditions affected the meat situation because of —
A. The need for larger amounts of meat than were used in times
of peace. The soldier uses a much larger amount of meat than tlj3
civilian engaged in ordinary occupations. The English soldier is
allowed a weekly ration of 7 pounds of meat and If pounds of bacon.
The Italian soldier is allowed -t pounds. The American is given
20 ounces of fresh beef or bacon, or 10 ounces of canned meat a day.
This makes his yearly consumption nearly 400 pounds as compared
with the 175 pounds consumed by the average civilian. This need
will continue as long as it is necessary to keep the army of occupa-
tion abroad.
B. The limiting of imports because of reduced tonnage available
for this trade.
C. Lack of grain and fodder for feeding animals. — The great
shortage of grain in Europe and the drain upon the supph' for food
for human beings have caused the slaughter of large numbers of
cattle. The cattle that remain are greatly reduced in weight and
offer diminished resources.
D. Seizure of cattle by Germany. — In Belgium more than three-
fourths of the cattle are gone. One-fifth of the cattle of France are
estimated to have been thus lost during the period of invasion.
.3. America as a source of supply. — Australia, South America, and
the United States are the three principal sources of a meat supply
at the present time. Since the shipping distance from this country
to Europe is much less than that from South America or Australia,
we have come to be one of the chief sources of meat supplies for
European nations. This has been accomplished through :
A. Increased production.
Page 65 · 3 recipe records on this page
Presented as published in 1919. 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
Beat eggs slightly and add to them the other ingredients in the order given. Cook the mixture in a double boiler, stirring it constantly until it is smooth and thick. This dressing will keep a long time in a cold place. When ready to use, mix with equal parts of whipped cream.
A mild dressing suitable for fruit salad may be made by using 1 cup of juice from canned pineapple and the juice of 1 lemon in place of the vinegar. Omit the mustard.
BACON DRESSING.
For dandelion, cabbage, and other green salads.
Use the fat left from cooking bacon. Warm the fat. If there is much sediment, strain it through fine cheesecloth. Use 2 parts of fat to 1 part of vinegar, thicken slightly with flour and water well blended, and cook for a few minutes to remove the raw taste of the flour. This dressing is usually served hot. It is good salad dressing for camp where much bacon is generally used.
United States Department of Agriculture :
Department Bulletin 469. Fats and Their Economical Use in the Home. Department Bulletin 310. Digestibility of Some Animal Fats. Department Bulletin 505. Digestibility of Some Vegetable Fats. Department Bulletin 630. Studies on the Digestibility of Some Nut Oils. Yearbook Separate 691. Some American Vegetable Food Oils: Their Sources and Methods of Production.
UNIT VI.
Meat, Fish, Poultry, and Game.
1. The problem of a sufficient meat supply in the United States is only partly the result of war conditions. For some years there has been a steady shrinkage in the number of cattle in this country and a steady rise in the price of meat, due to the decrease of large areas of grazing land and the increased cost of producing meat animals,
2. War conditions affected the meat situation because of —
A. The need for larger amounts of meat than were used in times of peace. The soldier uses a much larger amount of meat than the civilian engaged in ordinary occupations. The English soldier is allowed a weekly ration of 7 pounds of meat and If pounds of bacon. The Italian soldier is allowed 4 pounds. The American is given 20 ounces of fresh beef or bacon, or 10 ounces of canned meat a day. This makes his yearly consumption nearly 400 pounds as compared with the 175 pounds consumed by the average civilian. This need will continue as long as it is necessary to keep the army of occupation abroad.
B. The limiting of imports because of reduced tonnage available for this trade.
C. Lack of grain and fodder for feeding animals. — The great shortage of grain in Europe and the drain upon the supply for food for human beings have caused the slaughter of large numbers of cattle. The cattle that remain are greatly reduced in weight and offer diminished resources.
D. Seizure of cattle by Germany. — In Belgium more than threefourths of the cattle are gone. One-fifth of the cattle of France are estimated to have been thus lost during the period of invasion.
.3. America as a source of supply. — Australia, South America, and the United States are the three principal sources of a meat supply at the present time. Since the shipping distance from this country to Europe is much less than that from South America or Australia, we have come to be one of the chief sources of meat supplies for European nations. This has been accomplished through :
A. Increased production.
Records on this page
Cooked Dressing IISalad DressingBacon Dressing