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

by C. Houston Goudiss; Alberta M. Goudiss

Make a batter by sifting together flour, baking-powder and salt; stir in the egg and milk, mixed with the water. Beat hard until free from lumps, then pour over meat and vegetables in the pudding and bake until brown.

CHINESE MUTTON

1 pint chopped cooked mutton

1 head shredded lettuce

1 can cooked peas

⅛ teaspoon pepper

1 tablespoon fat

1½ cups broth

1 teaspoon of salt

Cook 15 minutes. Serve as a border around rice.