Foods that will win the war and how to cook them (1918)
by Alberta M. Goudiss C. Houston Goudiss
★3.8/5
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About This Book
FOODS THAT WILL WIN THE WAR AND HOW TO COOK THEM Unique Elements Historical Context Detailed 20th Century Historical Map FOODS THAT WILL WIN THE WAR AND HOW TO COOK THEM written in times before the morrow, sophisticated in a way modern writers lack. FOODS THAT WILL WIN THE WAR AND HOW TO COOK THEM by C. HOUSTON GOUDISS is a masterpiece of cook book made simple first published in 1918 USA.A true book of worth, a classic that lives in an era of timeless distinction. Early books emit an excellence unlike any from modern times. You will not be dissatisfied with this works. Sneak Peak Food will ...
Chapters (471)(click to expand)
- FOODS THAT WILL WIN THE WAR AND HOW TO COOK THEM
- Food Expert and Publisher of THE FORECAST MAGAZINE and
- ALBERTA M. GOUDISS
- Director of The School of Modern Cookery
- FOREWORD
- CONTENTS
- FOODS THAT WILL WIN THE WAR
- SAVE WHEAT
- Reasons Why Our Government Asks Us to Save Wheat, with Practical Recipes for the Use of Other Grains
- THE USE OF CORN
- CORNMEAL ROLLS
- BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS
- CORNMEAL GRIDDLE CAKES
- SOUTHERN SPOON BREAD
- SPOON BREAD
- CORNMEAL RAGGED ROBINS
- INDIAN PUDDING
- TAMALE PIE
- EGGLESS CORN BREAD
- SWEET MILK CORN BREAD
- SOUR MILK CORN BREAD
- THE USE OF OATS
- COOKED OATMEAL BREAD
- OATMEAL BREAD
- OATMEAL NUT BREAD
- OATMEAL SCONES
- OATMEAL MUFFINS
- ROLLED OATS RAGGED ROBINS
- THE USE OF RYE
- RYE YEAST BREAD
- RYE ROLLS
- WAR BREAD
- RYE RAGGED ROBINS
- THE USE OF BARLEY
- BARLEY YEAST BREAD
- BARLEY MUFFINS
- BARLEY SPOON BREAD
- BARLEY PUDDING
- BARLEY SCONES
- THE USE OF POTATO
- POTATO BISCUIT
- POTATO BREAD
- POTATO YEAST BREAD
- POTATO PARKER HOUSE ROLLS
- THE USE OF MIXED GRAINS
- WAR BREAD OR THIRDS BREAD
- CORN MEAL AND RYE BREAD
- BOSTON BROWN BREAD
- BREAD MUFFINS
- CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS
- SOY BEAN MEAL BISCUIT
- EMERGENCY BISCUIT
- PANCAKES AND WAFFLES
- SOUR MILK PANCAKES
- SPLIT PEA PANCAKES
- BREAD GRIDDLE CAKES
- OATMEAL PANCAKES
- POTATO PANCAKES
- RICE WAFFLES
- RICE GRIDDLE CAKES
- CORNMEAL WAFFLES
- CORNMEAL AND RYE WAFFLES
- SAVE MEAT
- Reasons Why Our Government Has Asked Us to Save Meat with Practical Recipes for Meat Conservation
- SELECTION OF MEAT
- SELECTION OF TOUGHER CUTS AND THEIR USES
- DRY METHODS
- MOIST METHODS
- COMBINATION METHODS
- VEAL
- BEEF
- LAMB AND MUTTON
- PORK
- LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE
- COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES
- THE ECONOMY OF MEAT AND MEAT SUBSTITUTES
- MEAT ECONOMY DISHES
- MOCK DUCK
- BEEF STEW
- HAM SOUFFLE
- PARSLEY SAUCE
- BATTLE PUDDING BATTER
- FILLING
- CHINESE MUTTON
- SHEPHERD'S PIE
- SCALLOPED HAM AND HOMINY
- BEEF LOAF
- BAKED HASH
- MEAT SHORTCAKE
- SCRAPPLE
- FISH AS A MEAT SUBSTITUTE
- FISH SHORTCAKE
- CREOLE CODFISH
- CREAMED SHRIMPS AND PEAS
- DRESSING FOR BAKED FISH
- SHRIMP AND PEA SALAD
- FOR DRESSING
- FISH CHOWDER
- BAKED FINNAN HADDIE
- FISH CROQUETTES
- CLAMS A LA BECHAMEL
- SCALLOPED SHRIMPS
- ESCALLOPED SALMON
- CHEESE AS A MEAT SUBSTITUTE
- CHEESE AND BREAD RELISH
- WELSH RAREBIT
- MACARONI WITH CHEESE
- CHEESE AND CABBAGE
- NUT AND CHEESE CROQUETTES
- CHEESE WITH TOMATO AND CORN
- CHEESE AND CELERY LOAF
- FARINA AND CHEESE ENTREE
- BOSTON ROAST
- SPINACH LOAF
- CHEESE FONDUE
- RICE-CHEESE RAREBIT
- POLENTA
- CHEESE SAUCE
- TOMATO CHEESE SAUCE
- CHEESE SAUCE ON TOAST
- CHEESE MOLD
- CHEESE SOUP
- CHEESE BISCUIT
- CELERY-CHEESE SCALLOP
- MEAT SUBSTITUTE DISHES
- CORN AND OYSTER FRITTERS
- SALMON LOAF
- BAKED LENTILS
- HOMINY CROQUETTES
- MEATLESS SAUSAGE
- RICE AND NUT LOAF
- SOY BEAN CROQUETTES
- LEGUME LOAF
- VEGETABLE LOAF
- KIDNEY BEAN SCALLOP
- VENETIAN SPAGHETTI
- HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT
- BROWN SAUCE FOR LEFTOVER MEATS
- FOOD WILL WIN THE WAR DON'T WASTE IT
- SAVE SUGAR
- Reasons Why Our Government Asks Us to Save Sugar With Practical Recipes for Sugarless Desserts, Cakes, Candies and Preserves.
- SUGARLESS DESSERTS
- CRUMB SPICE PUDDING
- TAPIOCA FRUIT PUDDING
- MARMALADE PUDDING
- PRUNE ROLL
- MARMALADE BLANC MANGE
- COFFEE MARSHMALLOW CREAM
- FRUIT PUDDING
- CEREAL AND DATE PUDDING
- BAKED APPLES WITHOUT SUGAR
- APPLES AND POPCORN
- MAPLE RICE PUDDING
- ECONOMY PUDDING
- OATMEAL AND PEANUT PUDDING
- CHOCOLATE BLANC MANGE
- OATMEAL FRUIT PUDDING
- JELLIED PRUNES
- APPLE PORCUPINES
- SCALLOPED FRUIT PUDDING
- PRUNE FILLING FOR PIE
- APPLE AND DATE FILLING
- LEMON FILLING FOR PIE
- SOUR CREAM FILLING FOR CAKE
- MOCK MINCE MEAT FILLING FOR PIE
- PUMPKIN FILLING FOR PIE
- MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE
- WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE
- SOUR MILK GINGER BREAD
- MAPLE CAKE
- COCOANUT SURPRISE
- SOY BEAN WAFERS
- APPLE SPICE CAKE
- CRISP GINGER COOKIES
- SOFT CINNAMON COOKIES
- WARTIME FRUIT CAKE
- HOT WATER GINGER CAKES
- SPICED OATMEAL FRUIT CAKES
- FRUIT WONDER CAKES
- SUGARLESS CANDIES
- FRUIT PASTE
- WARTIME TAFFY
- PEANUT BRITTLE
- RAISIN AND PEANUT LOAF
- POPCORN BALLS AND FRITTERS
- COCOANUT LOAF
- STUFFED DATES
- FRUIT LOAF
- STUFFED FIGS
- SUGARLESS PRESERVES
- QUINCE OR PEAR PRESERVES
- APPLE, QUINCE, PEACH, PEAR OR PLUM JAM
- PUMPKIN OR CARROT MARMALADE
- GRAPE JUICE
- SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES
- SYRUP FOR CANNED FRUIT
- SYRUP FOR PRESERVED FRUIT
- CRANBERRY JELLY
- APRICOT AND RAISIN MARMALADE
- SAVE FAT
- Reasons Why Our Government Asks Us to Save Fat, With Practical Recipes for Fat Conservation
- TO RENDER FATS
- TO RENDER FAT BY DIRECT METHOD
- TO RENDER FAT WITH MILK
- TO RENDER FAT BY COLD WATER METHOD
- TO RENDER STRONG FLAVORED FATS
- TO CLARIFY FAT
- CARE OF FAT AFTER BEING USED FOR COOKING
- HOW TO MAKE SAVORY FATS
- EXTENSION OF TABLE FATS
- B.
- C.
- SUGGESTIONS FOR PASTRY
- CORNMEAL PASTRY FOR MEAT OR FISH
- PASTRY MADE WITH DRIPPING
- PLAIN PASTRY
- MEAT OR FISH PIE CRUST
- VARIOUS USES FOR LEFTOVER FATS
- CREOLE RICE
- POTATOES ESPAGNOLE
- DUMPLINGS
- POTATO SALAD
- SOAP
- SAVE FOOD
- Reasons Why Our Government Asks Us Not to Waste Food, with Practical Recipes on the Use of Leftovers
- GROUP 1.—Foods depended on for mineral matters, vegetable acids, and body-regulating substances. FRUITS
- VEGETABLES
- GROUP 2.—Foods depended on for protein.
- GROUP 3.—Foods depended on for starch.
- GROUP 4.—Foods depended on for sugar.
- GROUP 5.—Foods depended on for fat.
- SAUCES MAKE LEFTOVERS ATTRACTIVE
- WHITE SAUCE
- WHITE SAUCE WITH CHEESE
- WHITE SAUCE WITH SHRIMPS
- WHITE SAUCE WITH HORSERADISH AND PIMENTO
- Serve with boiled beef, hot or cold, or with cold roast beef. WHITE SAUCE WITH EGG
- BROWN SAUCE
- BROWN SAUCE WITH OLIVES
- BROWN SAUCE WITH PEANUTS
- MUSHROOM SAUCE
- VEGETABLE SAUCES
- DRAWN BUTTER SAUCE
- TOMATO SAUCE
- FRUIT SAUCE FOR PUDDING
- COCOANUT SAUCE
- MOLASSES SAUCE
- FRENCH SAUCE
- SPICE SAUCE
- MAPLE SPICE SAUCE
- TOMATO SAUCE WITH CHEESE
- MEXICAN SAUCE
- HARD SAUCE
- LEMON OR ORANGE SAUCE
- CRANBERRY SAUCE WITH RAISINS
- THE USE OF GELATINE IN COMBINING LEFTOVERS
- LEFTOVER FRUIT MOLD
- MOLDED VEGETABLE SALAD
- MOLDED MEAT OR FISH LOAF
- RICE IMPERIAL
- CREAM SALAD MOLD
- CHEESE MOLD
- FRUIT SPONGE
- ORIENTAL SALAD
- SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS
- MIXED VEGETABLE SALAD
- EGYPTIAN SALAD
- CABBAGE, PEANUT AND APPLE SALAD
- CHEESE SALAD
- FRUIT SALAD
- MANDALAY SALAD
- POTATO SALAD
- MEAT OR FISH SALAD
- CAULIFLOWER SALAD
- CARROT SALAD
- HINDU SALAD
- THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL
- DATE CRUMB PUDDING
- FIG PUDDING
- FRUIT TAPIOCA
- RICE FRUIT CUSTARD
- NUT AND FRUIT PUDDING
- CHOCOLATE BREAD PUDDING
- CAKE CROQUETTES
- CEREAL FRUIT PUDDING
- SCALLOPED FISH
- SPANISH CASSEROLE
- PEANUT LOAF
- CHEESE ENTREE
- BEAN LOAF
- ROYAL FRENCH TOAST
- DRIED FRUIT PUDDING
- CHEESE SAUCE ON BREAD
- SURPRISE CEREAL
- SURPRISE CROQUETTES
- CHEESE STRAWS
- SOUPS UTILIZE LEFTOVERS
- CREAM SOUP
- MEAT STOCK
- TOMATO GUMBO SOUP
- LEGUME SOUP
- VEGETABLE SOUP
- CREAM OF CARROT SOUP
- SALMON CHOWDER
- CHEESE CREAM SOUP
- BEAN SOUP
- POTATO AND CHEESE SOUP
- 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
- RICE, TOMATOES, GREEN PEPPER AND BEEF
- HOMINY AND CURRIED MUTTON WITH BEETS
- TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS
- BAKED SOY BEANS WITH GREENS AND TOMATO
- CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH
- SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE
- CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE
- FISH AND VEGETABLE CHOWDER
- SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES
- CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE
- LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES
- CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH
- CURRIED VEGETABLES
- WHEATLESS DAY MENUS
- 1 BREAKFAST
- LUNCHEON OR SUPPER
- DINNER
- 2 BREAKFAST
- LUNCHEON OR SUPPER
- DINNER
- 3 BREAKFAST
- LUNCHEON OR SUPPER
- DINNER
- 4 BREAKFAST
- LUNCHEON OR SUPPER
- DINNER
- 5 BREAKFAST
- LUNCHEON OR SUPPER
- DINNER
- MEATLESS DAY MENUS
- 1 BREAKFAST
- LUNCHEON OR SUPPER
- DINNER
- 2 BREAKFAST
- LUNCHEON OR SUPPER
- DINNER
- 3 BREAKFAST
- LUNCHEON OR SUPPER
- DINNER
- MEAT SUBSTITUTE DINNERS
- VEGETABLE DINNERS
- SAVE AND SERVE
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