Foods That Will Win the War and How to Cook Them (WWI Centenary Series)
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Foods That Will Win the War and How to Cook Them (WWI Centenary Series) - Charles Houston Goudiss
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
Copyright © 2016 Read Books Ltd.
This book is copyright and may not be
reproduced or copied in any way without
the express permission of the publisher in writing
British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library
Contents
Introduction To The World War One Centenary Series
A Timeline Of The Major Events Of World War One In Europe
The Home Front
Foreword
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
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
Veal
Beef
Lamb And Mutton
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
Food Will Win The War
Don’t Waste It
Save Sugar
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
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
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
Introduction to the World War One Centenary Series
The First World War was a global war centred in Europe that began on 28 July 1914 and lasted until 11 November 1918. More than nine million combatants were killed, a casualty rate exacerbated by the belligerents’ technological and industrial sophistication – and tactical stalemate. It was one of the deadliest conflicts in history, paving the way for major political changes, including revolutions in many of the nations involved. The war drew in all the world’s great economic powers, which were assembled in two opposing alliances: the Allies (based on the Triple Ente wledge of the utilization and economy of this essential food nte of the United Kingdom, France and the Russian Empire) and the Central Powers of Germany and Austria-Hungary. These alliances were both reorganised and expanded as more nations entered the war: Italy, Japan and the United States joined the Allies, and the Ottoman Empire and Bulgaria joined the Central Powers. Ultimately, more than 70 million military personnel were mobilised.
The war was triggered by the assassination of Archduke Franz Ferdinand of Austria, heir to the throne of Austria-Hungary, by a Yugoslav nationalist, Gavrilo Princip in Sarajevo, June 28th 1914. This set off a diplomatic crisis when Austria-Hungary delivered an ultimatum to Serbia, and international alliances were invoked. Within weeks, the major powers were at war and the conflict soon spread around the world. By the end of the war, four major imperial powers; the German, Russian, Austro-Hungarian and Ottoman empires—ceased to exist. The map of Europe was redrawn, with several independent nations restored or created. On peace, the League of Nations formed with the aim of preventing any repetition of such an appalling conflict, encouraging cooperation and communication between the newly autonomous nation states. This laudatory pursuit failed spectacularly with the advent of the Second World War however, with new European nationalism and the rise of fascism paving the way for the next global crisis.
This book is part of the World War One Centenary series; creating, collating and reprinting new and old works of poetry, fiction, autobiography and analysis. The series forms a commemorative tribute to mark the passing of one of the world’s bloodiest wars, offering new perspectives on this tragic yet fascinating period of human history.
Amelia Carruthers
A Timeline of the Major Events of World War One in Europe