2 tablespoons vinegar
1/3 cup oil
1/2 teaspoon salt
1/8 teaspoon cayenne
2 tablespoons chopped olives
3 tablespoons chopped nuts
Blend all ingredients thoroughly. Shape as desired and chill. Serve
with French dressing. (If American cheese is used, grate or cut fine.)
FRUIT SALAD
Left-over small portions of fruits may be blended in almost any
combination to form a salad. Plain French dressing or French dressing
made with fruit juice in place of vinegar, or cooked dressing or
mayonnaise may be combined with the fruit. Bananas combine well with
any other fruit and, being the least expensive fruit, may be used as
the basis of fruit salads.
MANDALAY SALAD
1 cup cooked peas or carrots
1 cup cooked cold rice
Mix with dressing made of
1/3 cup oil
1 tablespoon vinegar
1/4 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon curry powder
Mix all ingredients; serve cold, either plain, on lettuce leaves, or
in nests made of cabbage or celery.
POTATO SALAD
2 cups potatoes from fresh-cooked, or left-over baked, boiled or
mashed potatoes.
1/4 cup chopped parsley
1 teaspoon onion juice
1 cup cooked salad dressing
3 tablespoons chopped green pepper may be added if desired.
If mixed while cooked dressing is hot, then chilled, the flavor is
much improved.
Left-over mashed potatoes may be combined with cooked corn and green
pepper for a delicious salad.
MEAT OR FISH SALAD
1 cup left-over meat or fish
3 tablespoons chopped pickle
1/2 cup chopped celery
1 cup cooked salad dressing
Mix ingredients thoroughly and serve. If one-quarter cup of French
dressing is mixed with meat or fish, 30 minutes before adding other
ingredients, the flavor is much improved.
CAULIFLOWER SALAD
1 cup cooked cauliflower
1 cup cooked salad dressing
3 tablespoons chopped pickle
1 tablespoon chopped pimento
1 tablespoon vinegar
Blend ingredients thoroughly and serve. Cauliflower which has been
creamed or scalloped may be used, if sauce is carefully rinsed from
the vegetable.
CARROT SALAD
Grind raw carrot in food chopper. Make French dressing with chicken
fat instead of oil. Mix ingredients and serve.
1 cup raw carrots
1/2 cup oil (preferably oil from chicken fat)
1 tablespoon vinegar
1/2 teaspoon salt
1 tablespoon parsley
1/8 teaspoon paprika
HINDU SALAD
2 tablespoons flour
1 teaspoon salt
1 egg
1/8 teaspoon cayenne
2 tablespoons granulated gelatine, plus 2 tablespoons cold water
1 teaspoon mustard
1 teaspoon curry powder
3 tablespoons melted fat
1 cup milk
1/3 cup vinegar
2 cups cooked rice
2 tablespoons chopped olives
Mix dry ingredients, add egg and blend thoroughly. Add melted fat,
milk and vinegar. Cook over hot water until thick as custard. Soften
gelatine in cold water. Add to the hot dressing. When dissolved add
rice and olives, place in mold and chill. Serve plain or with 1/2 cup
French dressing.
THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL
DATE CRUMB PUDDING
1 cup dried crumbs
1 pint hot milk
Let stand until milk is absorbed, then add
1/4 teaspoon salt
1/2 cup molasses
1/2 teaspoon cinnamon
1 cup dates, cut small
1 egg
1/2 teaspoon mixed cloves, nutmeg, allspice, ginger
Mix ingredients. Bake 40 minutes in moderately hot oven. This pudding
is so well flavored that it does not really require a sauce, but if
one is desired the molasses sauce on page *86, or the hard or lemon
sauce on page *87 will be found to suit.
FIG PUDDING
1/4 lb suet
1/2 lb chopped figs
1 cup sour apple (cored, pared and chopped)
1 cup milk
1/2 cup molasses
1/2 cup corn syrup
1 cup breadcrumbs
2 eggs
1/3 cup flour
Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add
yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours.
FRUIT TAPIOCA
1/4 cup pearl tapioca
1/3 cup corn syrup, or
1/4 cup sugar
1/8 teaspoon salt
1 cup water
1 cup milk
1 cup fruit
Soak tapioca in the water over night. Add the other ingredients except
the fruit and cook over hot water until the tapioca is clear. Add
fruit and 1 teaspoon vanilla and chill.
RICE FRUIT CUSTARD
1/3 cup rice
1 cup milk
1/3 cup corn syrup
1 teaspoon vanilla
1/8 teaspoon salt
1 egg
1 cup fruit
Cook rice with milk in double boiler 30 minutes. Add other ingredients
and cook 10 minutes. Chill and serve.
NUT AND FRUIT PUDDING
1 cup stale breadcrumbs
2 cups scalded milk
1/2 cup corn syrup
1/2 cup chopped nuts
2 eggs
1/8 teaspoon salt
1/2 teaspoon vanilla
3/4 cup chopped figs, dates or raisins
Pour scalded milk over breadcrumbs. Beat eggs. Add other ingredients.
Bake 25 to 35 minutes in moderate oven.
CHOCOLATE BREAD PUDDING
1 cup crumbs
2 cups milk
1 oz. chocolate
1/3 cup sugar
1/2 cup corn syrup
2 eggs
1/8 teaspoon salt
1/2 teaspoon vanilla
Use whites for meringue with 2 tablespoons corn syrup.
CAKE CROQUETTES
1 pint stale cake crumbs
1 cup milk
Soak 1 hour; heat and add
2 yolks of eggs
2 teaspoons vanilla
Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve
with hard sauce.
CEREAL FRUIT PUDDING
2 cups milk
1 cup any ready-to-eat cereal
1 egg (beaten)
1/3 cup molasses
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup raisins, dates or prunes
Mix ingredients. Bake 30 to 40 minutes in moderately hot oven.
SCALLOPED FISH
2 cups crumbs
2 cups fish
2 tablespoons chopped parsley
1/4 cup fat
1/4 cup flour
1/8 teaspoon pepper
2 teaspoons onion juice
1-1/2 cups milk
1 teaspoon salt
2 tablespoons fat
Melt fat, add dry ingredients and gradually the liquid to make a
smooth sauce. Add onion juice, lemon juice, parsley and fish. Mix with
crumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25
minutes.
SPANISH CASSEROLE
2 cups cooked rice
1 quart tomatoes
1/4 to 1 lb. hamburg steak
1/8 teaspoon pepper
3 teaspoons salt
2 tablespoons onions, chopped
1/8 teaspoon cayenne
Add rice to tomatoes. Add seasoning and meat, browned. Bake in
casserole about 2 hours.
PEANUT LOAF
3 cups stale bread crumbs
2 cups milk
2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon poultry seasoning
1 tablespoon onion juice and pulp
2 eggs
4 teaspoons baking powder
1-1/2 cups chopped peanuts
Add bread to milk; add seasoning, beaten eggs, baking powder, and
peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40
minutes.
CHEESE ENTREE
1 cup cooked farina or rice
1 cup cheese
1 cup nuts
1 cup milk
1/8 teaspoon cayenne
1 egg
1 teaspoon salt
Mix ingredients thoroughly. Bake in greased dish 30 minutes.
BEAN LOAF
2 cups cold cooked beans
1 egg beaten
1 cup breadcrumbs
1/8 teaspoon pepper
1 tablespoon minced onion
2 tablespoons catsup
1/4 teaspoon salt
Shape into loaf. Bake 25 minutes. Serve with tomato sauce.
ROYAL FRENCH TOAST
Use leftover bread as French toast by dipping in mixture of
1 cup milk
1 tablespoon corn syrup
1 egg beaten
Then brown in frying pan in small amount of fat. Spread with
marmalade, jelly, cocoanut, or preserves and serve as dessert.
DRIED FRUIT PUDDING
One cup dried apricots, peaches or prunes soaked two hours in two
cups of water.
1 cup bread crumbs
2/3 cup corn syrup
1 teaspoon orange or lemon rind
2 eggs
1/8 teaspoon salt
1 teaspoon lemon juice
1/2 cup chopped nuts
Mix ingredients. Place in greased baking dish and bake 30 minutes in
moderately hot oven.
CHEESE SAUCE ON BREAD
1/4 cup fat
1 pint milk
2 qts. milk
1/4 cup flour
1/4 teaspoon cayenne
1 cup cheese
Make as white sauce and add cheese. Pour over bread, sliced and
toasted. Bake in moderate oven.
SURPRISE CEREAL
3 cups dried breadcrumbs
3 tablespoons maple syrup
1/2 teaspoon salt
Mix thoroughly and place in moderately hot oven for 20 minutes,
stirring frequently. Remove and serve as breakfast food. Very
inexpensive and delicious. Graham, corn or oatmeal bread is best for
this purpose, but any bread may be used.
SURPRISE CROQUETTES
1 cup leftover cereal
1 cup chopped peanuts
1/2 cup dried breadcrumbs
1 beaten egg
Shape as croquettes and bake in oven or pan-broil. Serve with tart
jelly.
CHEESE STRAWS
1 cup stale bread
1/8 teaspoon cayenne
1/2 cup grated cheese
1/4 cup milk
2/3 cup flour
1/4 teaspoon salt
Make into dough; roll 1/4 inch thick. Cut into strips 6 inches long
and 1/2 inch wide. Place on baking sheet. Bake 20 minutes in moderate
oven. Serve with soup, salad, or pastry.
SOUPS UTILIZE LEFTOVERS
In nearly every case when meat is purchased, some bone is paid for.
Too frequently this is either left at the market or thrown away in
the home. Bones, gristle, tough ends, head and feet of chickens, head,
fins and bones of fish, etc., should be utilized for making soup.
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
Consommé 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
Consommé 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