War cook book

WATER GLASS METHOD. A good method for the preservation of eggs is the use of sodium silicate, or water-glass. If the price of sodium silicate is about 30 cents a quart, eggs may be preserved at a cost of approximately 2 cents a dozen. It is not desirable to use the water-glass solution a second time. Use 1 quart of sodium silicate to 9 quarts of water that has been boiled and cooled. Place the mixture in a 5-gallon crock or jar. This will be sufficient to preserve 15 dozen eggs and will serve as a guide for the quantity needed to preserve larger numbers of eggs. (1) Select a 5-gallon crock and clean it thoroughly, after which it should be scalded and allowed to dry. (2) Heat a quantity of water to the boiling point and allow it to cool. (3) When cool, measure out 9 quarts of water, place it in the crock, and add 1 quart of sodium silicate, stirring the mixture thoroughly. (4) The eggs should be placed in the solution. If sufficient eggs are not obtainable when the solution is first made, additional eggs may be added from time to time. Be very careful to allow at least two inches of the solution to cover the eggs at all times. (5) Place the crock containing the preserved eggs in a cool, dry place, well covered to prevent evaporation. Waxed paper covered over and tied around the top of the crock will answer this purpose. Vegetables, Cheese and Other Substitutes ITALIAN RICE. 1 cup dry rice 2 tablespoons olive oil ^ cup chopped onion 3^ cups canned tomatoes Yi cup green peppers (chopped) 1 teaspoon salt yi teaspoon pepper Fry chopped onion in olive oil until golden brown. Add dry rice and brown slightly. Add canned tomato, chopped pepper and seasonings. Cover and simmer slowly, stirring as little as possible, for about 45 minutes until the rice is tender. RISOTTO. 2 cups rice 1 sweet pepper minced 3 tablespoons butter 1 small onion, minced 1/2 cup grated cheese 3 stems celery, minced 1 cup tomato pulp or puree 1 teaspoon salt 3 drops tobasco Boil celery and pepper in 2 quarts of water for 20 minutes. Add washed rice and boil 15 minutes longer. While rice is boiling, place butter in skillet. Add onion, cook to a light brown. Add rice, cook 2 minutes, stirring constantly with a fork. Add water in which rice was boiled, tomato pulp, salt, pepper and tobasco. Cook slowly, 20 minutes, or until liquid is absorbed. Add grated cheese, cook slowly until it melts. Serve hot in a hot dish. ENGLISH MONKEY. Soak 1 cup stale bread crumbs broken fine but not rolled in 1 cup milk, 15 minutes. Melt in double boiler 1 tablespoon butter and ^ cup soft cheese cut in small pieces. When cheese has melted, add soaked crumbs, 1 egg slightly beaten, y^ teaspoon salt and a few grains of cayenne pepper. Cook 3 minutes and pour over toast or toasted crackers. CHEESE AND NUT ROAST. 1 cup cheese 1 cup English walnuts 1 cup bread crumbs 2 tablespoons chopped onion 1 tablespoon butter juice of half of lemon salt and pepper Cook the onion in the butter or other fat and a little water until tender. Mix the other ingredients and moisten with the water in which the onion has been cooked. Pour into a shallow dish and brown in the oven. LIMA BEAN LOAF. 1 cup dried Lima beans 1 onion 1 carrot 1 cup rice 1 teaspoon salt 1 egg, slightly beaten