Baked custards are good to use when the main dish is low in protein. It is best not to use cake with cream filling, or cream pie or cream puffs. The fillings spoil easily in hot weather, or even in winter if the lunch is not kept in a cool place.

Index to Recipes

Page Bean(s), dry— baked, chili, with hamburger [37] baked, quick [38] chowder [39] creole [38] hopping john [39] hot pot [37] salad, hot [38] soup [37] stew, savory [39] See also Soybean. “Boiled” dinner [8] Cheese— baked with macaroni [34] cottage, in salads [35] cottage, sandwich [35] fondue [34] puff [34] rabbit (rarebit) [35] Chicken— a la king [20] curried [17] steamed [16] stewed [16] timbales [20] with dumplings [16] with rice [42] Chili con carne [39] Chop suey— meat [19] vegetable with soybeans [38] Dumplings [16] Egg(s)— and toast special [29] deviled, hot [29] eggaroni [31] in potato nests [32] omelet— noodle [43] spanish [31] scrambled— mexican [29] with luncheon meat [30] with potatoes [32] shirred— on spinach [30] with cheese [30] Fish— and noodles [24] and potato puffs [24] baked in milk [25] balls [24] fillets— fried [25] oven-fried [25] stuffed [26] patties [24] with curry sauce [27] See also Salmon; Shrimp; Tuna. Frankfurter and potato soup [22] French toast with tomato-meat sauce [41] Griddlecakes— apple [41] oatmeal, with sausages [41] Ham and scalloped potatoes [13] Hash— browned [19] cakes [19] Hopping john [39] Kidney stew [9] Lamb, curried [21] Lentil soup [37] Liver loaf [14] Lunch-box suggestions [45], [46] Macaroni and cheese, baked [34] Meat— and mashed potato pie [13] and potato cakes [13] balls and tomato sauce [8] hamburger, with chili beans [37] hash [19] loaf, soy [9] luncheon— and scrambled eggs [30] “birds” [21] broiled [21] cups [21] salad [21] patties, scotch [8] pies [13], [21], [43] potatoburgers [13] tomato-meat sauce [41] See also Kidney; Lamb; Liver; Pork. Noodle(s)— and fish [24] omelet [43] western style [43] Pea(s), dry— hopping john [39] hot pot [37] soup [37] stew, savory [39] Peppers, green, stuffed [22] Pork— and potato fry [19] scrapple [42] shoulder, stuffed [10] souffle [22] spareribs, sweet-sour [10] Potato(es)— and egg scramble [32] and frankfurter soup [22] and meat cakes [13] and meat pie [13] and pork fry [19] meat-potatoburgers [13] nests with eggs [32] scalloped with ham [13] Poultry. See Chicken; Turkey. Rice with chicken [42] Salads— bean, hot [38] cottage cheese [35] lunch-box [45] luncheon meat [21] tuna, jellied [25] Salmon— loaf [26] with rice and tomatoes [27] Sandwich fillings [45] Sauce— spanish [14] tomato-meat [41] Sausage with sweetpotato and apple [11] Scrapple, whole-wheat [42] Shrimp with curry sauce [27] Soup— bean or pea [37] bean chowder [39] beet [12] frankfurter and potato [22] hot pot [37] lentil [37] main-dish [12] onion [12] split-pea [37] Soybean— chop suey [38] souffle [38] Soy meat loaf [9] Spareribs— baked [10] in “boiled” dinner [8] sweet-sour [10] Steak— spanish [11] swiss [11] with brown gravy [11] with onion gravy [11] Stew— bean [39] beef, brown [12] green-tomato [12] kidney [9] lamb or veal [12] with hamburger [12] Stuffing, savory [10] Tamale pie [43] Tongue-and-corn casserole [14] Tuna salad, jellied [25] Turkey— roast half [17] roast quarter [17]

This is a Consumer Service of USDA

U.S. GOVERNMENT PRINTING OFFICE: 1962

Transcriber’s Notes