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The Day's food in war and peace

Lesson VII: [Fruits and vegetables],   pp. 76-87 PDF (3.5 MB)

Page 84

One of the problems that confronts many housekeepers is the use 
of products that have been canned and dried, especially when these 
must be depended on for the chief source of this kind of food. 
Of fresh fruits and vegetables one never tires and they may be 
served in the simplest ways without monotony; more skill and 
thought must be used to make the canned and dried fruits and vege- 
tables as acceptable. Most of the recipes given are therefore for the 
use of such products. 
1/_, cups canned tomatoes.'        /s teaspoon sugar. 
1 slice onion.                       2 tablespoons butter, oleomargarine,
1 clove,                              or clarified fat. 
1 small piece of bay leaf.          1 tablespoon corn starch. 
1 teaspoon salt.                    11 cups milk. 
Directions.-Cook the tomatoes and seasoning for 10 minutes. Rub to- 
gether the corn starch and fat and stir into the boiling tomato. Boil for
minutes and strain. Allow to become very cold. When ready to use combine
wit* the cold milk. Heat in a double boiler and serve. No soda is needed
if this method is followed. 
1 cup corn (canned).'                /2 teaspoon salt. 
Y cup barley flour.                  1 egg. 
'/2 teaspoon baking powder.        I 
Directions.-Add the dry ingredients to the corn. Add the beaten egg and 
saute in a small amount of hot fat. 
Dried vegetables need long soaking and usually a short time for cooking.
Long cooking hardens and toughens them. Corn, for example, soaked for a 
few hours in warm water in a warm, not hot, place and boiled only a few 
minutes, and served with a little milk and butter, is almost as delicious
fresh corn. Dried vegetables can be used for soups, salads, or in any way
fresh vegetables might be used. 
Many of the dried fruits, prunes and apricots for example, are better when
cooked without sugar. Wash the prunes thoroughly and soak them 6 to 8 
hours or over night, in water to cover. Cook them till tender in the same
wate; boiling down the water till it is a thick sirup. The sweetness and
will not be developed without this boiling down. If more juice is desired
water. A slice of lemon may be cooked with the prunes. 

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