MEAT SUBSTITUTE DISHES
CORN AND OYSTER FRITTERS
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon pepper
¼ cup milk
1 egg
6 oysters
2 full tablespoons Kornlet
Sift dry ingredients, add milk, egg and Kornlet. Add oysters last. Fry in deep fat, using a tablespoonful to an oyster.
SALMON LOAF
2 cups cooked salmon
1 cup grated breadcrumbs
2 beaten eggs
½ cup milk
½ teaspoon paprika
½ teaspoon salt
1 tablespoon chopped parsley
1 teaspoonful onion juice
Mix thoroughly. Bake in greased dish 30 minutes.
BAKED LENTILS
Two cups lentils that have been soaked over night. Boil until soft, with 2 small onions and 1 teaspoon each of thyme, savory, marjoram, and 4 cloves. Drain. Add 1 teaspoon of salt, and put into baking dish. Dot with fat. Bake for 30 minutes.
HOMINY CROQUETTES
1 cup of cooked hominy
½ cup nuts
1 tablespoon corn syrup
1 teaspoon of salt
⅛ teaspoon of pepper
1 egg
1 tablespoon melted fat
Mix and roll in dried breadcrumbs and bake in oven 20 minutes.
MEATLESS SAUSAGE
1 cup soaked and cooked dried peas, beans, lentils or lima beans
½ cup dried breadcrumbs
¼ cup fat
1 egg
½ teaspoon salt
1 teaspoon sage
Mix and shape as sausage. Roll in flour and fry in dripping.
RICE AND NUT LOAF
1 cup boiled rice or potato
1 cup peanuts
⅔ cup dried breadcrumbs
¾ cup milk
2 teaspoons salt
⅛ teaspoon pepper
⅛ teaspoon cayenne
2 tablespoons fat
Mix well. Bake in greased pan 30 minutes.
SOY BEAN CROQUETTES
2 cups baked or boiled soy beans
1½ tablespoons molasses
2 tablespoons butter or drippings
1 teaspoon salt
1 tablespoon vinegar
Pepper to taste
1 egg
1 scant cup breadcrumbs
When the beans are placed on to boil, put tablespoon fat and half an onion with them. After draining well, put through the foodchopper, keeping the liquid for soup stock. Mix all the ingredients, beating the egg white before adding. Form into balls or cylinders, dip in the leftover egg yolk, to which a few drops of water have been added, and then coat with stale bread or cracker crumbs. Be sure the croquettes are well covered, then fry brown. Serve with cream sauce or with scalloped or stewed tomatoes. With a green salad, this is a complete meal.
LEGUME LOAF
⅓ cup dried breadcrumbs
2 tablespoons corn syrup
1 egg
1 teaspoon salt
⅛ teaspoon pepper
2 teaspoons chopped nuts
1 teaspoon onion juice
3 tablespoons fat
¾ cup milk
½ cup pulp from peas, beans or lentils, soaked and cooked until tender
Mix well. Bake in greased pan 30 minutes. Serve with tomato sauce, or white sauce, with 2 tablespoons nuts, or 2 teaspoons horseradish added.
VEGETABLE LOAF
One cup peas, beans or lentils soaked over night, then cooked until tender. Put through colander. To 2 cups of mixture, add:
2 eggs
¾ cup dried breadcrumbs
2 teaspoons poultry seasoning
2 teaspoons celery salt
½ cup whole wheat flour
1½ cups tomato juice and pulp
2 teaspoons onion juice
½ teaspoon salt
2 cups chopped peanuts
Mix thoroughly. Place in greased baking dish. Bake 30 minutes.
KIDNEY BEAN SCALLOP
Two cups kidney beans, soaked over night. Cook until tender. Drain.
To each 2 cups of beans, add:
2 tablespoons fat
1 tablespoon chopped onion
¼ cup tomato pulp
1 teaspoon salt
⅛ teaspoon pepper
Mix thoroughly. Place in greased baking dish. Cover with 2 cups crumbs, to which have been added 2 tablespoons melted fat. Bake 30 minutes in moderate oven.
VENETIAN SPAGHETTI
1 cup cooked spaghetti or macaroni
1 cup carrots
1 cup turnips
1 cup cabbage
2 cups milk
½ cup onions
¼ cup fat
¼ cup flour
1 teaspoon salt
½ cup chopped peanuts
Pepper
Cook spaghetti until tender (about 30 minutes). Cook vegetables until tender in 1 quart water, with 1 teaspoon of salt added. Melt fat, add dry ingredients, add milk gradually and bring to boiling point each time before adding more milk. When all of milk is added, add peanuts. Put in greased baking dish one-half of spaghetti, on top place one-half of vegetables, then one-half of sauce. Repeat, and place in moderately hot oven 30 minutes.
HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT
3 tablespoons of horseradish
1 tablespoon vinegar
¼ teaspoon salt
⅛ teaspoon cayenne
½ cup of thick, sour cream, and
1 tablespoon corn syrup, or
4 tablespoons of condensed milk
Mix and chill.
BROWN SAUCE FOR LEFTOVER MEATS
⅓ cup drippings
¼ cup of whole wheat flour
⅛ teaspoon pepper
1½ cups meat stock or water
1 teaspoon salt
Melt the fat and brown the flour in it. Add the salt and pepper and gradually the meat stock or water. If water is used, add 1 teaspoon of kitchen bouquet. This may be used for leftover slices or small pieces of any kind of cooked meat.
FOOD WILL WIN THE WAR
DON'T WASTE IT
"To provide adequate supplies for the coming year is of absolutely vital importance to the conduct of the war, and without a very conscientious elimination of waste and very strict economy in our food consumption, we cannot hope to fulfill this primary duty."
WOODROW WILSON.
