Foods That Will Win The War Part 9

Fish for Boiling.--Cod, fresh herring, weakfish, tilefish, sea ba.s.s, pickerel, red snapper, salt and fresh mackerel, haddock, halibut, salmon, sheepshead.

Fish for Baking.--Black ba.s.s, bluefish, haddock, halibut, fresh mackerel, sea ba.s.s, weakfish, red snapper, fresh salmon, pickerel, shad, muskellunge.

Fish for Broiling.--Bluefish, flounder, fresh mackerel, pompano, salmon steak, black ba.s.s, smelts, sea ba.s.s steaks, whitefish steaks, trout steaks, shad roe, shad (whole).

CHEESE AS A MEAT SUBSt.i.tUTE

CHEESE AND BREAD RELISH

2 cups of stale breadcrumbs 1 cup of American cheese, grated 2 teaspoons of salt 1/8 teaspoon of pepper 2 cups of milk 1 egg 2 tablespoons of fat

Mix well. Bake in a greased dish in moderate oven for 25 minutes.

WELSH RAREBIT

1 cup of cheese 1 cup of milk 1/4 teaspoon of mustard 1/8 teaspoon of pepper 2 tablespoons of flour 1 teaspoon of fat 1 teaspoon of salt 1 egg

Put milk and cheese in top of double boiler over hot water. Heat until cheese is melted. Mix other ingredients. Add to cheese and milk. Cook five minutes, stirring constantly, and serve at once on toast.

MACARONI WITH CHEESE

Over 1 cup macaroni, boiled in salted water, pour this sauce:

2 tablespoons flour 2 tablespoons fat 1 cupful milk 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup grated American cheese

Melt fat, add dry ingredients. Add liquid slowly. Bring to boiling point. Add cheese. Stir until melted. Pour over macaroni.

CHEESE AND CABBAGE

2 cups cooked cabbage 1/4 cup fat 1/4 cup flour 1/8 teaspoon cayenne 1-1/2 cups milk 1 cup grated cheese 1 teaspoon salt

Melt fat, add dry ingredients. Add milk gradually. When at boiling point, add cheese. Pour over cabbage in greased dish and bake 20 minutes. b.u.t.tered crumbs may be put on top before baking if desired.

NUT AND CHEESE CROQUETTES

2 cups stale breadcrumbs 1 cup milk 1 yolk of egg 1 cup chopped nuts 1/8 teaspoon salt 1/8 teaspoon cayenne 1/2 cup grated cheese

Shape and roll in dried breadcrumbs. Bake 20 minutes.

CHEESE WITH TOMATO AND CORN

1 tablespoon fat 3/4 cup cooked corn 1/2 cup tomato puree 1 teaspoon salt 2 cups grated cheese 1/4 cup pimento 1 egg 1/2 teaspoon paprika

Heat puree. Add fat, corn, salt, paprika and pimento. When hot, add cheese. When melted, add yolk. Cook till thick. Serve on toast.

CHEESE AND CELERY LOAF

1/2 loaf thinly sliced bread 1 cup cheese 1/2 teaspoon salt 1/4 teaspoon cayenne 1/4 cup fat 1 teaspoon Worcesters.h.i.+re sauce 2 eggs 1/2 cup milk 1/2 cup cooked celery k.n.o.b or celery

Mix all ingredients except milk and bread. Spread on bread. Pile in baking dish. Pour milk over the mixture. Bake in a moderate oven until firm in center. Serve hot.

FARINA AND CHEESE ENTREE

1 cup cooked farina or rice 1 cup cheese 1 cup nuts 1 cup milk 1 egg 1 teaspoon salt 1/8 teaspoon cayenne

Mix all thoroughly. Bake in greased dish 30 minutes.

BOSTON ROAST

1 teaspoon onion juice 1 cup grated cheese 1 teaspoon salt 1/8 teaspoon cayenne 1 cup beans (kidney) About 1 cup breadcrumbs

Soak and cook beans. Mix all ingredients into loaf. Baste with fat and water. Bake 30 minutes. Serve with tomato sauce.

SPINACH LOAF

1 cup spinach 1 cup cheese 1/8 teaspoon cayenne 1/2 cup breadcrumbs 1 tablespoon fat 1/4 teaspoon salt

Mix and bake in greased dish 20 minutes.

CHEESE FONDUE

1 cup breadcrumbs 1 cup milk 1 cup cheese 1 egg 2 tablespoons fat 1/8 teaspoon salt

Soak bread 10 minutes in milk. Add fat and cheese. When melted, add egg and seasoning. Cook in double boiler or bake 20 minutes.

RICE-CHEESE RAREBIT

1/4 cup fat 1/4 cup flour 1 teaspoon salt 1-1/2 cups tomato juice and pulp 1 cup cheese 1 cup cooked rice 1/8 teaspoon cayenne

Melt fat. Add dry ingredients. Add liquid slowly. When at boiling point, add cheese and rice. Serve hot.