Foods That Will Win The War And How To Cook Them (1918) eBook

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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.