War-Meal 1917

War-Meal 1917

Suggested by the U.S. Food Administration
Washington, D.C.

Try This For Dinner

Bean Loaf with Tomato Sauce
Rice Potatoes
Squash
Spinach
Corn Meal Yeast Bread
Butter
Fruit Salad with Honey Dressing or Apple Brown Betty

Bean Loaf with Tomato Sauce

2 cups beans, cooked and put through grinder
1/4 medium onion grated
2 tablespoons drippings
1 egg
1 pimento
1 cup crumbs
salt and pepper

Combine Ingredients in the order given and shape into a loaf. Cover with bread crumbs and bake for thirty minutes.
Serve with tomato sauce.

Honey Dressing for Fruit Salads

2 egg yolks
1/3 cup strained honey
1/3 cup vinegar
pinch of salt
whites of 3 eggs

Beat egg yolk softly, add the honey, salt and vinegar. Cook in a double boiler until it thickens. Beat with egg beater
as it thickens in the boiler so that it will be smooth. Cool slightly. Fold in the stiffly beaten whites. Garnish with canned cherries.

Apple Brown Betty

Place alternate layers of chopped juicy apples and browned bread crumbs in greased baking dish having some crumbs on the bottom. Add cinnamon and
a little molasses or syrup to each layer of apples. Pour 2 cups of hot water equally over all. Bake for one hour. Serve with carmel sauce made from syrup.

Not all recipes were included with there suggestions, I guess one really needed to know how to cook back then.

Above from: War-Time Cook and Health Book, July 23, 1917

Enjoy John….

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