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The Day's food in war and peace
([ca.1918])

Lesson VIII: [The use of locally-grown products and the developemnt of a nearby food supply],   pp. 88-98 PDF (3.2 MB)


Page 94

RECIPES, WITH SUGGESTIONS FOR DEMONSTRATION. 
In this lesson especial attention should be given to local products. 
Often nuts, fruits, and berries that grow wild are not utilized, be- 
cause it has been so much easier to obtain the cultivated ones even 
though they had to be transported. Locally grown vegetables have 
seemed less attractive than those brought from a distance. To-day 
we must adopt some of the usages of past generations, depend less 
on transportation and more on supplies that are at hand. 
This lesson may be used to demonstrate canning and drying 
processes, using the materials grown in local gardens, or the wild 
ones in the vicinity; or, if studied in the winter or spring, plans 
may be made for planting the vegetables that have proved most 
useful, and the proper amount of space to be given to each. Coopera- 
tive and community drying and canning projects may be discussed. 
Another use of the lesson would be to prepare one or more of the 
meals suggested in the last lesson, substituting for any materials 
transported from a distance another product raised in the locality. 
The recipes given are chiefly for the most common and widely 
distributed vegetable in this country. 
VEGETABLE SOUPS. 
Good vegetable soups may be made by finely chopping any vegetable or com-
bination of vegetables and cooking in water with a little rice, barley, or
tapioca 
for thickening. The chopping is most conveniently done with a food grindec.
The following recipe calls for a combination of vegetables, which is only
one 
out of many that might be made. Left-over vegetables may be used. 
2 turnips.                            6 tomatoes or 1 pint can of tomatoes.
2 potatoes.                           2 sprigs parsley. 
1 onion.                              1  teaspoons salt. 
6 stalks celery with tips.            14 teaspoon pepper. 
2 carrots.                            2 tablespoons rice. 
1 quart water. 
Directions.-Wash and pare the vegetables and put them through the meat 
chopper, using the finest -blade. Combine all the ingredients and cook until
the vegetables and rice are soft. The water in which rice has been cooked
may be used in preparing this dish instead of rice itself. 
The soup for which the recipe is given above can be made with milk, pro-
viding no acid vegetables are used. This offers a good way in which to 
utilize skim milk which is often thrown away. It has the advantage over 
some other ways of making milk-vegetable soups of preserving all of the juices
of the vegetables. The cooking should be done in a double boiler to prevent
scorching and curdling, and the vegetables should be chopped very finely.
(94) 


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