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Caption: War Publications - WWI Compilation 1923 - Article 3
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and i] e to spend v.it!. the family- To get these good results, you must plan your meals carefully. Prepare as many two-course meals as you can. Here are some : # Vegetable soup, nut and cottage rheesr loaf. Potted hominy and beef, fruit .salad. Fish chowder, Stewed prunes, spiced oatmeal cakes. Recipes Totted Hominy and Beef 5 cups cooked hominy % pound dried beef 4 potatoes 2 cups milk 2 cups carrots 2 tablespoons fat 1 teaspoon salt 2 tablespoons flour Melt the fat, stir in the flour, add the cold milk, and mix well. Cook until it thickens. Cut the potatoes and carrots in dice, mix all the materials in a baking dish, and bake for one hour. Nut and Cottage Cheese Loaf 1 cup cottage cheese 1 cup nut meats (use those locally grown) 1 cup stale bread crumbs Juice of Vz lemon 1 teaspoon salt %teaspoon pepper 2 tablespoons chopped onion 1 tablespoon butter substitute, meat drippings or vegetable oils r n n W k ^ e cneese, grouna nuts crumbs, lemon juice, salt and pepper Cook the onion m the fat and a little water until tender. Add to the first mixture the onion and sufficient water or meat stock to m o i moisten Mix well, pour into a baking dish and brown in the oven sien. Fish Chowder 1 onion sliced • 2 cups milk 4 tablespoons drippings Impounds fish (fresh, salted or 12 potatoes, peeled and cut in canned) 2>»itea or small pieces ^teaspoon pepper yy 3 tablespoons flour * * Cook the chopped onion with the fat for five minnf M T>. * * . onion, and potatoes in kettle and cover with boiling water P n S * % vegetables are tender. Mix the three tahl flour with g u l l pieces. Cook until the fish U * J £ ? & Choose food wisely! Cook it carefully! Serve it nicely! & %£££* «*•»
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