Foods that will win the war and how to cook them (1918)

by C. Houston Goudiss; Alberta M. Goudiss

2 tablespoons cold water

1 cup boiling gravy, tomato juice, or 1 cup boiling water into which 1 bouillon cube has been dissolved

1 cup left-over meat or fish chopped fine

1 cup chopped celery or cooked vegetable

1 teaspoon salt

⅛ teaspoon cayenne

Soften gelatine in cold water. Add other ingredients. Stir until gelatine is dissolved. Pour into mold dipped into cold water. Chill. Stir once or twice while hardening so meat does not settle to the bottom. Serve with salad dressing.

RICE IMPERIAL

1 cup cooked rice

1 cup corn syrup