War cook book

1 cup rice 2 tablespoons olive oil 1-3 pound mutton 2 cups water 2^ cups tomato sauce salt, pepper Scrape out the center of a small head of cabbage. Parboil head of cabbage until tender. Heat olive oil, add rice, and when this has partially browned, add mutton cut into small pieces. When well browned add stock, water, seasonings. Cover and steam until rice is soft and meat is tender. Drain cabbage ; fill cavity with cooked meat and rice, return to kettle and pour tomato sauce around cabbage. Cook in sauce for about 10 minutes. Serve with sauce. Patriotic Salads VICTORY SALAD. Marinate with French dressing, either together or separately, 1 cup each cooked carrots, cooked potato cubes, cold cooked peas and cold cooked beans. Arrange on lettuce leaves in 4 sections and cover each section with mayonnaise or cooked dressing. Garnish as desired with chopped whites of ^ ' hard-cooked eggs, yolks forced through strainer, sliced /pickle, chopped olives, parsley, celery or capers. * PRUNE SALAD. Soak prunes and cook until soft. Remove stones and fill prunes with nuts or cream cheese or both. Serve on lettuce leaves with mayonnaise cooked or French dressing. ASPARAGUS SALAD. Drain and rinse stalks of canned asparagus. Cut rings from a bright red pepper 1-3 inch wide. Place 3 or 4 stalks in each ring. Arrange on lettuce leaves and serve wdth French dressing, to which has been added ^^ tablespoon tomato catsup. STUFFED TOMATO SALAD. Peel medium sized tomatoes. Remove thin slice from top of each and take out seeds and some of the pulp. Sprinkle inside with salt, invert and let stand y2. hour. Fill tomato with cucumbers cut in small cubes and mixed with mayonnaise dressing. Arrange on lettuce leaves, and garnish top of each with mayonnaise dressing forced through a pastry bag or tube. CHEESE AND OLIVE SALAD. Mash a cream cheese, moisten with cream and season with salt and pepper. Add 6 olives finely chopped, lettuce finely cut, and ^ a pimento cut in strips. Press in original shape of cheese and let stand 2 hours. Cut in slices, separate in pieces and serve on lettuce leaves with mayonnaise. POTATO SALAD. Cut 6 cold boiled potatoes in ^ inch cubes, add 1 small onion chopped fine and 1 small bunch celery cut in small pieces. Add to the chopped whites of 2 hard boiled eggs. Make a dressing of 4 tablespoons iolive oil, 2 tablespoons vinegar, I/2 tablespoon salt, and y^ teaspoon pepper. Pour on salad and mix thoroughly. Force yolks of eggs through a strainer and sprinkle over salad. Let stand until seasoned thoroughly. Serve on bed of lettuce. Mayonnaise may be used in place of olive oil and vinegar. NUT, CELERY AND CABBAGE SALAD. Mix ^ cup finely cut celery, 1 cup shredded cabbage, 1 cup pecan meats broken in pieces. Moisten with boiled dressing or mayonnaise and serve in bowl made of small white cabbage head. FRENCH FRUIT SALAD. 2 oranges 3 bananas yi pound malaga grapes 12 English walnut meats 1 head lettuce French dressing Peel oranges and remove pulp separately from each section. Peel bananas and cut in Y^ inch, slices. Remove skins and seeds from grapes. Break walnut meats in pieces. Mix prepared ingredients and arrange on lettuce leaves. Serve with French dressing. MACEDOINE SALAD. 2 cups cauliflower 2 cups peas 1 cup carrots