Chapter IV: Part 4

If a meat or fish chowder with plenty of vegetable accompaniment is served, no other meat is required for the usual home meal.

If a cream of dried or fresh vegetables, or a meat stock soup with plenty of vegetables or cereal content, is served, the amount of meat eaten with the main course of the meal will be materially lessened.

Soups may be a most economical method of using water in which meat, fish or vegetables have been cooked; also of utilizing small portions of leftover meats, fish, vegetables or cereal.

Cream soups are made by cooking vegetables or cereal, then utilizing the water in which they are cooked as part of the liquid for the soup. Outer parts or wilted parts of vegetables may be utilized for soups instead of being discarded. Water in which ham or mutton has been boiled makes an excellent basis for dried or fresh vegetable soups. In fact, soup can be made from all kinds of leftovers--the variety and kind make little difference so long as the mixture is allowed to simmer for several hours and is properly seasoned.

CREAM SOUP

1/3 cup fat
1/3 cup flour
1 teaspoon salt
1 cup cereal or vegetable
1/4 teaspoon cayenne
1 pt. milk
1 pt. water, in which vegetable or cereal was cooked, or leftover
water in which meat was cooked.

Melt fat, add dry ingredients and, gradually, liquid. When at boiling point, add vegetables or cereal and serve.

MEAT STOCK

Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck.

To each 1 lb. of meat and bone, add 1 qt. cold water. Let stand 1 hour. Cover and bring slowly to boiling point and simmer 2 to 3 hours. Remove bones and meat. Let stand until cold. Skim off fat. Add vegetables cut in small pieces, season as desired and cook until vegetables are tender. Leftover cereals, as barley, oatmeal, etc., vegetables, macaroni, tapioca, sago, etc., etc., may be added for increased food value.

TOMATO GUMBO SOUP

Bones and gristle from chicken or turkey
2 qts. cold water
1 cup okra
1 tablespoon chopped pimento
1-1/2 teaspoons salt
1/2 cup rice
2 tablespoons fat
1-1/2 cups tomatoes
1/4 cup chopped parsley

Soak bones and gristle in the cold water 1 hour. Then boil slowly 1 hour, in same water. Strain out the bones and gristle and add other ingredients to the liquor. Boil this mixture slowly 3/4 hour and serve.

LEGUME SOUP

1 cup dried peas, beans or lentils
3 qts. cold water
1 tablespoon onion pulp
1 ham bone or 1/2 pound smoked sausage
1 teaspoon celery salt
2 teaspoons salt
2 tablespoons flour, plus
2 tablespoons cold water
1/4 teaspoon pepper
1 cup tomato

Wash and soak dried legume over night. In morning drain, add water, ham bone or sausage and cook very slowly until tender. Add other ingredients, cook 1/2 hour and serve.

VEGETABLE SOUP

1 qt. boiling water
1/2 cup carrots
1/2 cup cabbage
1 cup potatoes
1 cup tomato juice and pulp
1 tablespoon minced onion
1/4 teaspoon pepper
4 tablespoons fat
4 cloves
1 bayleaf
2 teaspoons salt
4 peppercorns
2 tablespoons chopped parsley

Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes. Strain. To juice and pulp add other ingredients and cook slowly 1 hour. Add parsley just before serving.

CREAM OF CARROT SOUP

2 cups diced carrots
2 cups water
1 cup milk
1/8 teaspoon pepper
2 tablespoons fat
2 tablespoons flour
1 teaspoon salt

Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.

SALMON CHOWDER

1 cup cooked or canned fish
1 cup cooked potato, diced
1 cup peas
2 tablespoons fat
2 tablespoons flour
1-1/2 teaspoons salt
1/4 teaspoon paprika
2 cups milk
1 cup water from boiled potatoes
2 tablespoons chopped parsley
1 teaspoon onion juice

Melt fat, add dry ingredients and gradually the liquid. When at boiling point, add parsley and serve.

CHEESE CREAM SOUP

1 cup cheese
2 cups milk
2 tablespoons fat
1-1/4 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon celery salt
3 tablespoons flour

Melt fat, add dry ingredients and gradually the liquid. When at boiling point and just ready to serve add cheese. Any kind of cheese may be used for this purpose.

BEAN SOUP

1 cup beans
1 quart water
1 tablespoon onion juice
1/4 teaspoon Worcestershire sauce
1 cup brown stock
1/4 teaspoon celery salt
2 teaspoons salt
1/4 teaspoon cayenne
1 hard cooked egg
1 lemon, sliced
1/4 teaspoon mustard
2 tablespoons flour, plus 2 tablespoons cold water

Soak beans over night, drain. Place in 1 quart of fresh cold water and cook until very tender. Add other ingredients and bring to boiling point. Slice thin, hard cooked egg and lemon from which seeds have been removed and serve with each portion. Do not remove lemon rind as this gives a piquant flavor.

POTATO AND CHEESE SOUP

2 cups cooked diced potatoes
2 cups water in which potatoes were cooked
1 cup milk
2 teaspoons onion juice
2 tablespoons fat
3 tablespoons flour
1-1/2 teaspoons salt
1/8 teaspoon cayenne
2 tablespoons of finely chopped parsley
1/4 cup grated cheese

Dice potatoes and cook slowly until very tender. Rub through strainer, using potato and 2 cups of the water. Melt fat, add dry ingredients and gradually the liquids and onion juice. When ready to serve, sprinkle parsley and cheese over top.

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

3/4 cup lentils
1 cup rice
1 quart tomatoes
1 teaspoon Worcestershire
2 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon bay leaf
1/4 teaspoon sage

Soak lentils over night; drain; add one quart fresh water and one teaspoon of salt. Cook slowly until tender. Add other ingredients. Steam or bake for 45 minutes.

RICE, TOMATOES, GREEN PEPPER AND BEEF

1/2 cup cooked rice
1 pint tomatoes
1/3 cup green pepper chopped
2 cups fresh or left-over cooked meat
2 teaspoons salt
1/4 teaspoon cayenne

Mix all ingredients. Bake in greased dish slowly for one hour.

HOMINY AND CURRIED MUTTON WITH BEETS

1 cup hominy which has been soaked over night, drained
1 quart fresh water and 1 teaspoon of salt added; cook until tender
2 cups mutton from shoulder
1 teaspoon kitchen bouquet
1 teaspoon curry
2 cups water
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
1 cup diced beets
1 teaspoon salt
1/8 teaspoon cayenne

Mix all ingredients thoroughly. Bake in covered casserole slowly for one hour. Mutton should be cut in about one-inch pieces.

TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS

4 cups water
1 cup cornmeal
2 teaspoons salt
1/3 cup chopped peppers
2 cups cooked meat
1/8 teaspoon cayenne

To cornmeal add one-half cup of cold water. Boil three cups of water and add cornmeal. Boil five minutes. Add other ingredients. Cook in greased baking dish for one hour.

BAKED SOY BEANS WITH GREENS AND TOMATO

1 pint soy beans
1/4 lb. salt pork
1/2 teaspoon soda
1/8 teaspoon cayenne
1 onion
1-1/2 tablespoons salt
3/4 cup molasses
3/4 tablespoon mustard
Boiling water (about one quart)
1 pint tomatoes
2 cups cooked spinach

Soak beans over night; drain. Cover with fresh water and the soda and boil, until skins break, but do not let beans become broken. Cut rind from salt pork and cut into six or eight pieces. To 1 cup of boiling water add the cayenne, salt, molasses, mustard and tomatoes. In bottom of bean pot place the onion and a piece of salt pork. Add beans. Pour over this the seasonings. Cover the beans with boiling water. Bake three hours covered. Uncover, put spinach to which has been added 1 teaspoon of salt, 1 tablespoon of vinegar, one-eighth teaspoon of pepper, on top. Bake 30 minutes and serve.

CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH

One cup of kidney beans, soak over night; drain. Cover with fresh water. Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 1-1/2 cups and add one-quarter pound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cup of water or meat stock or gravy.

Place half of mixture in greased baking dish. Cover with two cups of spinach, to which has been added one-quarter cup of vinegar, 2 tablespoons of fat and one-half teaspoon of salt. Cover with other half of bean mixture. Bake 20 minutes.

SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE

1 cup macaroni
1 cup peas
1 pint tomatoes, juice and pulp
1 cup grated cheese
1/4 cup fat
1/4 cup flour
1 teaspoon salt
1/8 teaspoon cayenne

Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Gradually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 30 minutes.

CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE

1/2 cup rice
1 cup cheese
1 cup corn
1-1/2 cup milk
1/4 cup fat
1/4 cup flour
1 teaspoon salt
1/8 teaspoon cayenne

Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes.

FISH AND VEGETABLE CHOWDER

3 lbs. fish
2 cups diced potatoes
1/3 cup chopped onion
1/2 cup chopped salt pork
1 teaspoon salt
1/8 teaspoon cayenne
1 cup peas
2 cups cold water
2 tablespoons fat
2 tablespoons flour
1 cup diced carrots
1 pint scalded milk

Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown. In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered.

SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES

1 smoked haddock
1 cup samp, which has been soaked over night and cooked until tender
1 quart water and 1 teaspoon of salt
2 teaspoons horseradish (grated)
1 pint tomatoes
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons cornstarch

Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour.

CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE

1 cup cooked spaghetti
2 cups brown stock
2 cups water, or
2 bouillon cubes
2 tablespoons flour
2 teaspoons salt
1/2 cup chopped peanuts
1 cup diced carrots
3 tablespoons chopped olives

Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender.

LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES

1 cup cooked lentils
1 cup chopped peanuts
1 cup grated cheese
1 cup bread crumbs
1 tablespoon fat
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon onion juice

Mix all. Place in a greased dish. Bake 30 minutes. Then pour over top a sauce made by melting 2 tablespoons of fat, adding 2 tablespoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 tablespoons of chopped olives. Pour this sauce over the roast and bake 20 minutes. Serve at once.

CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH

1 lb. codfish
1/3 cup pimento
1 cup cornmeal
2 cups tomatoes, juice and pulp
2 teaspoons salt
1/8 teaspoon cayenne
3 cups boiling water

Mix cornmeal with one-half cup of cold water. Add to the boiling water. Boil five minutes. In greased baking dish place fish which has been soaked over night. Place pimento on fish. Place cornmeal on pimento. To tomatoes add seasonings and pour over all. Bake slowly 45 minutes.

CURRIED VEGETABLES

One-half cup dried peas, beans or lentils, soaked over night and cooked until tender.

1/2 cup turnips
1/2 cup of carrots
1 cup outer parts of celery
1/2 cup of peas
1/2 teaspoon celery salt
1/8 teaspoon pepper
3 tablespoons drippings
3 tablespoons whole wheat flour
1 teaspoon curry powder
1 teaspoon salt
1/2 cup meat stock or water
1 cup tomato juice and pulp
1 teaspoon onion juice

Melt the fat. Add the seasoning; gradually the liquid. Add the vegetables. Cook 20 minutes. Serve very hot. This is an especially good way of adding the necessary flavor to lentils.

WHEATLESS DAY MENUS

1

BREAKFAST

Stewed Prunes
Oatmeal
Corn Muffins
Top Milk
Coffee

LUNCHEON OR SUPPER

Cream of Spinach Soup
All Rye Rolls
Scalloped Potatoes
Marmalade

DINNER

Pot Roast
Buttered Beets
Fried Egg Plant
Southern Spoon Bread
Maple Cornstarch Pudding

* * * * *

2

BREAKFAST

Dried Apricots
Cornflakes
Rye and Peanut Muffins
Top Milk
Coffee

LUNCHEON OR SUPPER

Nut and Bean Loaf with White Sauce
Corn Pone
Oatmeal Cookies
Currant or Plum Jelly
Tea

DINNER

Beef Casserole
Baked Potatoes
Green Beans
Barley Biscuits
Cranberry Tapioca Pudding

* * * * *

3

BREAKFAST

Baked Apple Stuffed with Nuts
Fried Cornmeal Mush
Maple Syrup
Coffee

LUNCHEON OR SUPPER

Split Pea Soup
Rye Muffins
Corn Oysters
Cranberry Jelly

DINNER

Mutton Pie
Glazed Sweet Potatoes
Pickled Beets
Oatmeal Bread
Scalloped Tomatoes
Brown Betty

4

BREAKFAST

Dried Peaches with Jelly Garnish
Corn Puffs and Dates
Top of Milk
Rye Muffins
Coffee

LUNCHEON OR SUPPER

Macaroni and cheese
Corn and Rice Muffins
Canned Fruit
Cocoa

DINNER

Cream of Carrot Soup
Swiss Steak
Stewed Tomatoes
Natural Rice
Cole Slaw
Oatmeal Rolls
Brown Betty

5

BREAKFAST

Baked Apples with Marmalade Center
Cream of Grits Cereal
Top of Milk
Rye Finger Rolls
Coffee

LUNCHEON OR SUPPER

Cream of Lentil Soup
Corn Muffins
Prunes
Hot Tea

DINNER

Casserole of Beef and Rice
Baked Potatoes
Stewed Corn
Cabbage Salad
Chocolate Cornstarch Pudding

MEATLESS DAY MENUS

1

BREAKFAST

Baked Pears with Cloves and Ginger
Cornmeal and Farina Cereal
Coffee
Toast

LUNCHEON OR SUPPER

Welsh Rarebit
Hot Tea
Fruit Muffins
Lettuce Salad

DINNER

Cream of Corn Soup
Baked Fish
Macaroni with Tomato Sauce
Whole Wheat Bread
Lyonnaise Potatoes
Orange Sago Custard

2

BREAKFAST

Dried Peaches
Fried Hominy
Marmalade
Coffee
Popovers

LUNCHEON OR SUPPER

Bean Soup
Lettuce Salad
Cheese Straws
Olives

DINNER

Chicken Fricassee
Dumplings
Baked Squash
Peas
Cranberry Jelly
Barley Muffins
Mock Mince Pie

3

BREAKFAST

Oranges
Pearled Barley
Top Milk
Currant Jelly
Rye Bread Toasted
Coffee

LUNCHEON OR SUPPER

Mixed Vegetable Salad
Boston Brown Bread
Hot Tea

DINNER

Clam Chowder
Spinach and Cheese Loaf
Carrots
Creamed Cauliflower
Oatmeal Nut Bread
Spice Pudding
Hard Sauce

MEAT SUBSTITUTE DINNERS

Consomme with Spaghetti
Cornmeal Muffins
Cabbage and Cheese
Julienne Potatoes
Carrots
Dressed Lettuce
Jellied Prunes with Nuts

Thin Bean Soup
Rye Rolls
Corn and Oyster Fritters
Baked Potato
Scalloped Tomato
Apple and Celery Salad
Graham Pudding with Hard Sauce

Consomme with Tapioca
Brown Bread
Salmon Loaf or Escalloped Salmon
Creamed Potatoes
Peas
Lettuce Salad
Gelatine Dessert

Thin Cream of Celery Soup
Rye Bread
Nut Loaf
Brown Sauce
Scalloped Potatoes
Spinach
Lettuce Salad with Tomato Jelly
Sago Pudding

Scalloped Hominy and Cheese
Swiss Chard or Spinach
Whole Wheat Bread
Stuffed Baked Potato
Baked Pears
Molasses Cookies

Escalloped Codfish
Baked Onions
Corn Bread
Apple Salad
Fig and Date Pudding with Tart Jelly

Cream of Barley Soup
Turkish Pilaf
War Muffins
Apple and Cabbage Salad
Chocolate Bread Pudding

Cream of Rice Soup
Rye Meal Rolls
Kidney Bean Croquette
Greens
Dried Apricot Butter
Oranges, Bananas and Dates
Ginger Cookies

Bean Soup
Welsh Rarebit or a Cheese Dish
Natural Rice
Tomato Sauce
Corn Meal Parker House Rolls
Dried Peach Pudding

VEGETABLE DINNERS

Corn Soup
Oatmeal Bread
Nut Loaf
Tomato Sauce
Green Beans
Potatoes au Gratin
Jellied Prunes

Boston Roast
Tart Jelly
Whole Wheat Bread
Creamed Cauliflower
Squash
Cranberry Slump

Kidney Beans with Rice
Fried Apples with Raisins
Celery in Brown Sauce
Cornmeal Baking Powder Biscuits
Tapioca Cream

Baked Beans
Boston Brown Bread
Spinach
Apple and Pimento Salad
Gelatine Dessert

Cream of Vegetable Soup
Lima Bean Croquets
Creamed Potatoes
Carrots
Pickled Beets
Cornmeal and Rye Muffins
Cottage Pudding

Cream of Celery Soup
Rye Bread
Spinach Loaf
Cabbage and Pepper Relish
Brown Rice
Marmalade Pudding

Cream of Tomato Soup
Corn Sticks
Baked Macaroni and Cheese
Baked Sweet Potatoes
Eggplant
Beet and Cabbage Relish
Whole Wheat Bread
Apricot Shortcake
Hard Sauce

Of our men we ask their lives; Of ourselves, a little less food.

SAVE AND SERVE

TO SAVE BREAD. Serve bread or rolls made from corn, rye or from coarse flours. Use breakfast foods and hot cakes, composed of corn, oatmeal, buckwheat, rice or hominy. Serve no toast as garniture or under meat. Serve war breads. Use every part of the bread, either fresh or stale, for puddings and toast; or dried and sifted for baked croquettes; or use to extend flour in the making of muffins and drop cakes.

TO SAVE MEAT. Use more chicken, hare, rabbits, duck, goose, lobster, oysters, clams and egg and cheese dishes of all kinds. Use less beef, mutton, and pork and serve smaller portions at table of these meats. Have fewer of these items on the menu. Provide more entrees and made-over dishes in which a smaller quantity of meat is extended by the use of potatoes, rice, hominy, etc. Use beans, as they contain nearly the same nutritive value as meat. Serve bacon only as a dish and not as a garniture, and this way not more than once a week. Use cheese, dried vegetables and nuts. Use fish and meat chowders. Use meat extension dishes. Serve vegetable dinners.

TO SAVE SUGAR. Use less candy and sweet drinks. Use honey, maple sugar, corn syrup, molasses and dark syrups with hot cakes and waffles and in all cooking, in order to save butter and sugar. Use all classes of fruit preserves, jam, marmalades and jellies. Do not frost or ice cakes. Serve dried fruits with cereals, and no sugar is needed.

TO SAVE FATS. Serve as few fried dishes as possible, so as to save both butter and lard, and in any event use vegetable oils for frying--that is, olive oil, corn oil, cottonseed oil, vegetable oil compounds, etc. Trim all coarse fats from meats before cooking and use the waste fats for shortening and for soap. We are short of soap fats as our supplies of tropical oils used for soap-making are reduced. Do not waste soap. Save fat from soup stock and from boiled meats. Use butter substitutes where possible.

TO SAVE MILK. Use it all. Buy whole milk and let cream rise. Use this cream, and you secure your milk without cost. Economize on milk and cream except for children. Serve buttermilk. Serve cottage cheese regularly in varying forms. It is especially nutritious. Use skimmed milk in cooking. A great quantity of it goes to waste in this country. Use cheese generally. The children must have milk whole, therefore reduce the use of cream.

USE VEGETABLES. Use more vegetables and potatoes. Make fruits and vegetables into salads and attractive dishes. Feature vegetable dinners and salads of all kinds. Encourage the use of cheese with salads. Make all types of salads from vegetables. We have a great surplus of vegetables, and they can be used by substituting them for staples so that the staples most needed will be saved.

Make all kinds of vegetable soups, especially the cream soups, in which the waste from staple vegetables, such as outer leaves and wilted parts, can be utilized. These are wholesome and nutritious and save meat.