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

by C. Houston Goudiss; Alberta M. Goudiss

2 tablespoons of finely chopped parsley

¼ cup grated cheese

Dice potatoes and cook slowly until very tender. Rub through strainer, using potato and 2 cups of the water. Melt fat, add dry ingredients and gradually the liquids and onion juice. When ready to serve, sprinkle parsley and cheese over top.

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

¾ cup lentils

1 cup rice

1 quart tomatoes