This section is from the book "Hints To Housewives On How To Buy, How To Care For Food", by Mayor Mitchel's Food Supply Committee. Also available from Amazon: Hints to Housewives on How to Buy, How to Care for Food.
1 can corn
1 cup salt pork cut in cubes
1 cup potatoes
1/2 cup onion
Salt and pepper
3 cups water
2 cups milk
1 tablespoon butter or drippings
1 tablespoon flour
1/2 cup cracker crumbs
Cook salt pork in frying-pan five minutes; add onion and cook until yellow. Parboil potatoes five minutes; add to onion with corn and water; cook twenty minutes. Thicken milk with butter or drippings and flour cooked together. Combine mixtures; add cracker crumbs and seasonings, and serve.
Succotash may be substituted for corn.
2 cups chestnuts shelled and blanched
3 cups cold water
2 cups scalded milk 1/8 teaspoon celery salt Salt
2 tablespoons onion
2 tablespoons butter or drippings
2 tablespoons flour
1 cup milk
Cook chestnuts in cold water until tender, press through a sieve, and add scalded milk. Cook onion in butter or drippings five minutes, add flour, seasonings and chestnut mixture. Cook five minutes, add milk, strain and serve.
Note - To shell chestnuts, make a cross on either side of the nut with a sharp knife. Put one teaspoon melted butter or drippings in dripping-pan; add chestnuts and cook in oven until shells come off easily.
4 cups of milk
4 level teaspoons of flour
1/2 teaspoon of salt
Pinch of pepper
Boil two of the eggs hard; put the milk into the double boiler, and when heated stir in thoroughly the flour, wet in cold milk. Cook from fifteen to twenty minutes, stirring frequently, and stir in two of the eggs, which have been beaten very light, stirring constantly over the fire for two minutes. Add the seasoning; chop the hard-boiled egg very fine, sprinkle over the top of soup, and serve.
2 tablespoons of cheese
1 quart of hot milk
2 well - beaten eggs
1/4 teaspoon of pepper
1/2 teaspoon of salt
In a large saucepan melt the cheese with a little milk. When the cheese is melted, slowly add one quart of hot milk (do not let the milk come to a boil, keep stirring constantly). Then stir in the two well-beaten eggs, adding them very slowly to prevent curdling. Cook for five minutes, adding the seasoning and one cupful of boiled rice or spaghetti, but do not let the mixture boil at any time.
2 quarts of water 1 tablespoon of flour Salt and pepper to taste
Let the peas or beans soak overnight in three quarts of cold water. Drain off water and put the soaked peas or beans into a saucepan with two quarts of water and a ham-bone, if you have it, otherwise it may be omitted. Let simmer for four or five hours, or until the peas or beans are perfectly soft. (Add more water from time to time, ii necessary.) Press through a sieve; adding enough stock or water to make a soup of the consistency of cream. Put it again into a saucepan on the fire; season, and add one tablespoon of butter or drippings and one table-spoon of flour rubbed together until smooth.
An onion may be boiled with the peas or beans if desired.
Serve croutons with the soup. (Croutons are small pieces of bread fried in butter or drippings.)
3 cups cold baked beans 3 pints water 2 slices onion
1 1/2 cups stewed and strained tomatoes or canned tomato pulp
2 tablespoons butter or drippings 2 tablespoons flour Salt Pepper
Put beans, water, and onion in saucepan; bring to boiling point and simmer thirty minutes. Rub through a sieve, add tomato, season to taste with salt and pepper, and mix with the butter or drippings and flour cooked together. Serve with crisp crackers.
To the contents of a can of lentils add some broth or water, chopped parsley and onions, brown sauce or butter or drippings and flour. Also, if desired, a few pieces of Frankfurt sausage. Boil five minutes and serve.
Cream Of Lentil Soup. Two cups of canned lentils, eight cups water, three tablespoons chopped onions, two tablespoons butter or drippings, two tablespoons flour, two cups milk. Cook the onions ten minutes, add to the lentils and press through a sieve. Melt butter or drippings, add flour and milk and cook five minutes. Combine the mixtures, season to taste and serve with small pieces of bread fried in butter or drippings.