Foods That Will Win the War And How to Cook Them

About this eBook

Author

Goudiss, Alberta M. (Alberta Moorhouse), 1876-

Title

Foods that will win the war and how to cook them (1918)

Credits

Produced by Albert R. Mann Library. Home Economics Archive: Research, Tradition and History (HEARTH). Ithaca, NY: Albert R. Mann Library, Cornell University, Audrey Longhurst, William Flis, and the Online Distributed Proofreading Team.

Language

English

LoC Class

TX: Technology: Home economics

Subject

Menus

Category

Text

eBook-No.

15464

Project Gutenberg

https://www.gutenberg.org/ebooks/15464

Release Date

March 25, 2005

Copyright

Public domain in the USA.

Contents

1. 1.FOODS THAT WILL WIN THE WAR — AND — HOW TO COOK THEM — BY C. HOUSTON GOUDISS — Food Expert and Publisher of THE FORECAST MAGAZINE — and — ALBERTA M. GOUDISS — Director of The School of Modern Cookery — FOREWORD
2. 2.CONTENTS
3. 3.FOODS THAT WILL WIN THE WAR
4. 4.SAVE WHEAT — Reasons Why Our Government Asks Us to Save Wheat, with Practical Recipes for the Use of Other Grains — THE USE OF CORN — CORNMEAL ROLLS — BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS — CORNMEAL GRIDDLE CAKES — SOUTHERN SPOON BREAD — SPOON BREAD — CORNMEAL RAGGED ROBINS — INDIAN PUDDING — TAMALE PIE — EGGLESS CORN BREAD — SWEET MILK CORN BREAD — SOUR MILK CORN BREAD — THE USE OF OATS — COOKED OATMEAL BREAD — OATMEAL BREAD — OATMEAL NUT BREAD — OATMEAL SCONES — OATMEAL MUFFINS — ROLLED OATS RAGGED ROBINS — THE USE OF RYE — RYE YEAST BREAD — RYE ROLLS — WAR BREAD — RYE RAGGED ROBINS — THE USE OF BARLEY — BARLEY YEAST BREAD — BARLEY MUFFINS — BARLEY SPOON BREAD — BARLEY PUDDING — BARLEY SCONES — THE USE OF POTATO — POTATO BISCUIT — POTATO BREAD — POTATO YEAST BREAD — POTATO PARKER HOUSE ROLLS — THE USE OF MIXED GRAINS — WAR BREAD OR THIRDS BREAD — CORN MEAL AND RYE BREAD — BOSTON BROWN BREAD — BREAD MUFFINS — CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS — SOY BEAN MEAL BISCUIT — EMERGENCY BISCUIT — PANCAKES AND WAFFLES — SOUR MILK PANCAKES — SPLIT PEA PANCAKES — BREAD GRIDDLE CAKES — OATMEAL PANCAKES — POTATO PANCAKES — RICE WAFFLES — RICE GRIDDLE CAKES — CORNMEAL WAFFLES — CORNMEAL AND RYE WAFFLES
5. 5.SAVE MEAT — Reasons Why Our Government Has Asked Us to Save Meat with Practical Recipes for Meat Conservation — SELECTION OF MEAT — SELECTION OF TOUGHER CUTS AND THEIR USES — DRY METHODS — MOIST METHODS — COMBINATION METHODS
6. 6.VEAL
7. 7.BEEF
8. 8.LAMB AND MUTTON
9. 9.PORK — LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE — COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES — THE ECONOMY OF MEAT AND MEAT SUBSTITUTES — MEAT ECONOMY DISHES — MOCK DUCK — BEEF STEW — HAM SOUFFLE — PARSLEY SAUCE — BATTLE PUDDING — BATTER — FILLING — CHINESE MUTTON — SHEPHERD'S PIE — SCALLOPED HAM AND HOMINY — BEEF LOAF — BAKED HASH — MEAT SHORTCAKE — SCRAPPLE — FISH AS A MEAT SUBSTITUTE — FISH SHORTCAKE — CREOLE CODFISH — CREAMED SHRIMPS AND PEAS — DRESSING FOR BAKED FISH — SHRIMP AND PEA SALAD — FOR DRESSING — FISH CHOWDER — BAKED FINNAN HADDIE — FISH CROQUETTES — CLAMS A LA BECHAMEL — SCALLOPED SHRIMPS — ESCALLOPED SALMON — CHEESE AS A MEAT SUBSTITUTE — CHEESE AND BREAD RELISH — WELSH RAREBIT — MACARONI WITH CHEESE — CHEESE AND CABBAGE — NUT AND CHEESE CROQUETTES — CHEESE WITH TOMATO AND CORN — CHEESE AND CELERY LOAF — FARINA AND CHEESE ENTREE — BOSTON ROAST — SPINACH LOAF — CHEESE FONDUE — RICE-CHEESE RAREBIT — POLENTA — CHEESE SAUCE — TOMATO CHEESE SAUCE — CHEESE SAUCE ON TOAST — CHEESE MOLD — CHEESE SOUP — CHEESE BISCUIT — CELERY-CHEESE SCALLOP — MEAT SUBSTITUTE DISHES — CORN AND OYSTER FRITTERS — SALMON LOAF — BAKED LENTILS — HOMINY CROQUETTES — MEATLESS SAUSAGE — RICE AND NUT LOAF — SOY BEAN CROQUETTES — LEGUME LOAF — VEGETABLE LOAF — KIDNEY BEAN SCALLOP — VENETIAN SPAGHETTI — HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT — BROWN SAUCE FOR LEFTOVER MEATS
10. 10.FOOD WILL WIN THE WAR DON'T WASTE IT
11. 11.SAVE SUGAR — Reasons Why Our Government Asks Us to Save Sugar With Practical Recipes for Sugarless Desserts, Cakes, Candies and Preserves. — SUGARLESS DESSERTS — CRUMB SPICE PUDDING — TAPIOCA FRUIT PUDDING — MARMALADE PUDDING — PRUNE ROLL — MARMALADE BLANC MANGE — COFFEE MARSHMALLOW CREAM — FRUIT PUDDING — CEREAL AND DATE PUDDING — BAKED APPLES WITHOUT SUGAR — APPLES AND POPCORN — MAPLE RICE PUDDING — ECONOMY PUDDING — OATMEAL AND PEANUT PUDDING — CHOCOLATE BLANC MANGE — OATMEAL FRUIT PUDDING — JELLIED PRUNES — APPLE PORCUPINES — SCALLOPED FRUIT PUDDING — PRUNE FILLING FOR PIE — APPLE AND DATE FILLING — LEMON FILLING FOR PIE — SOUR CREAM FILLING FOR CAKE — MOCK MINCE MEAT FILLING FOR PIE — PUMPKIN FILLING FOR PIE — MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE — WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE — SOUR MILK GINGER BREAD — MAPLE CAKE — COCOANUT SURPRISE — SOY BEAN WAFERS — APPLE SPICE CAKE — CRISP GINGER COOKIES — SOFT CINNAMON COOKIES — WARTIME FRUIT CAKE — HOT WATER GINGER CAKES — SPICED OATMEAL FRUIT CAKES — FRUIT WONDER CAKES — SUGARLESS CANDIES — FRUIT PASTE — WARTIME TAFFY — PEANUT BRITTLE — RAISIN AND PEANUT LOAF — POPCORN BALLS AND FRITTERS — COCOANUT LOAF — STUFFED DATES — FRUIT LOAF — STUFFED FIGS — SUGARLESS PRESERVES — QUINCE OR PEAR PRESERVES — APPLE, QUINCE, PEACH, PEAR OR PLUM JAM — PUMPKIN OR CARROT MARMALADE — GRAPE JUICE — SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES — SYRUP FOR CANNED FRUIT — SYRUP FOR PRESERVED FRUIT — CRANBERRY JELLY — APRICOT AND RAISIN MARMALADE
12. 12.SAVE FAT — Reasons Why Our Government Asks Us to Save Fat, With Practical Recipes for Fat Conservation — TO RENDER FATS — TO RENDER FAT BY DIRECT METHOD — TO RENDER FAT WITH MILK — TO RENDER FAT BY COLD WATER METHOD — TO RENDER STRONG FLAVORED FATS — TO CLARIFY FAT — CARE OF FAT AFTER BEING USED FOR COOKING — HOW TO MAKE SAVORY FATS — EXTENSION OF TABLE FATS — B. — C. — SUGGESTIONS FOR PASTRY — CORNMEAL PASTRY FOR MEAT OR FISH — PASTRY MADE WITH DRIPPING — PLAIN PASTRY — MEAT OR FISH PIE CRUST — VARIOUS USES FOR LEFTOVER FATS — CREOLE RICE — POTATOES ESPAGNOLE — DUMPLINGS — POTATO SALAD — SOAP
13. 13.SAVE FOOD — Reasons Why Our Government Asks Us Not to Waste Food, with Practical Recipes on the Use of Leftovers — GROUP 1.—Foods depended on for mineral matters, vegetable acids, and body-regulating substances. — FRUITS — VEGETABLES — GROUP 2.—Foods depended on for protein. — GROUP 3.—Foods depended on for starch. — GROUP 4.—Foods depended on for sugar. — GROUP 5.—Foods depended on for fat. — SAUCES MAKE LEFTOVERS ATTRACTIVE — WHITE SAUCE — WHITE SAUCE WITH CHEESE — WHITE SAUCE WITH SHRIMPS — WHITE SAUCE WITH HORSERADISH AND PIMENTO — Serve with boiled beef, hot or cold, or with cold roast beef. — WHITE SAUCE WITH EGG — BROWN SAUCE — BROWN SAUCE WITH OLIVES — BROWN SAUCE WITH PEANUTS — MUSHROOM SAUCE — VEGETABLE SAUCES — DRAWN BUTTER SAUCE — TOMATO SAUCE — FRUIT SAUCE FOR PUDDING — COCOANUT SAUCE — MOLASSES SAUCE — FRENCH SAUCE — SPICE SAUCE — MAPLE SPICE SAUCE — TOMATO SAUCE WITH CHEESE — MEXICAN SAUCE — HARD SAUCE — LEMON OR ORANGE SAUCE — CRANBERRY SAUCE WITH RAISINS — THE USE OF GELATINE IN COMBINING LEFTOVERS — LEFTOVER FRUIT MOLD — MOLDED VEGETABLE SALAD — MOLDED MEAT OR FISH LOAF — RICE IMPERIAL — CREAM SALAD MOLD — CHEESE MOLD — FRUIT SPONGE — ORIENTAL SALAD — SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS — MIXED VEGETABLE SALAD — EGYPTIAN SALAD — CABBAGE, PEANUT AND APPLE SALAD — CHEESE SALAD — FRUIT SALAD — MANDALAY SALAD — POTATO SALAD — MEAT OR FISH SALAD — CAULIFLOWER SALAD — CARROT SALAD — HINDU SALAD — THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL — DATE CRUMB PUDDING — FIG PUDDING — FRUIT TAPIOCA — RICE FRUIT CUSTARD — NUT AND FRUIT PUDDING — CHOCOLATE BREAD PUDDING — CAKE CROQUETTES — CEREAL FRUIT PUDDING — SCALLOPED FISH — SPANISH CASSEROLE — PEANUT LOAF — CHEESE ENTREE — BEAN LOAF — ROYAL FRENCH TOAST — DRIED FRUIT PUDDING — CHEESE SAUCE ON BREAD — SURPRISE CEREAL — SURPRISE CROQUETTES — CHEESE STRAWS — SOUPS UTILIZE LEFTOVERS — CREAM SOUP — MEAT STOCK — TOMATO GUMBO SOUP — LEGUME SOUP — VEGETABLE SOUP — CREAM OF CARROT SOUP — SALMON CHOWDER — CHEESE CREAM SOUP — BEAN SOUP — POTATO AND CHEESE SOUP — ALL-IN-ONE-DISH MEALS — NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO COMPLETE A WELL-BALANCED MENU — LENTILS WITH RICE AND TOMATOES — RICE, TOMATOES, GREEN PEPPER AND BEEF — HOMINY AND CURRIED MUTTON WITH BEETS — TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS — BAKED SOY BEANS WITH GREENS AND TOMATO — CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH — SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE — CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE — FISH AND VEGETABLE CHOWDER — SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES — CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE — LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES — CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH — CURRIED VEGETABLES — WHEATLESS DAY MENUS — 1 — BREAKFAST — LUNCHEON OR SUPPER — DINNER — 2 — BREAKFAST — LUNCHEON OR SUPPER — DINNER — 3 — BREAKFAST — LUNCHEON OR SUPPER — DINNER — 4 — BREAKFAST — LUNCHEON OR SUPPER — DINNER — 5 — BREAKFAST — LUNCHEON OR SUPPER — DINNER — MEATLESS DAY MENUS — 1 — BREAKFAST — LUNCHEON OR SUPPER — DINNER — 2 — BREAKFAST — LUNCHEON OR SUPPER — DINNER — 3 — BREAKFAST — LUNCHEON OR SUPPER — DINNER — MEAT SUBSTITUTE DINNERS — VEGETABLE DINNERS — SAVE AND SERVE

Community reviews

Sign in to write a review.

No reviews yet.