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

by C. Houston Goudiss; Alberta M. Goudiss

1 cup milk

⅓ cup vinegar

2 cups cooked rice

2 tablespoons chopped olives

Mix dry ingredients, add egg and blend thoroughly. Add melted fat, milk and vinegar. Cook over hot water until thick as custard. Soften gelatine in cold water. Add to the hot dressing. When dissolved add rice and olives, place in mold and chill. Serve plain or with ½ cup French dressing.

THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL

DATE CRUMB PUDDING

1 cup dried crumbs

1 pint hot milk