MEALS
ON WHEELS
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MEALS
ON WHEELS
by LOU WILLSON
and OLIVE HOOVER
Meals on Wheels is a book which solves
the problems of cooking in a trailer. The dif-
ficulties of cooking in small space are over-
come by following the expert suggestions of
these authors. The list of essential equipment
will save you money and space. Complete
menus, with recipes, are given for delightful
meals that can be prepared in half an hour.
Clear directions for candy making, picnic
spreads and sandwiches are especially helpful.
While specially designed for trailer home-
making, Meals on Wheels, with its clever tricks
and short-cuts in housekeeping, is a great
help to those who do their cooking in
kitchenettes.
MODERN AGE BOOKS, Inc.
155 East 44th Street New York
From the collection of the
7 n
25 m
o Prelinger
v Jjibrary
San Francisco, California
2006
MEALS ON WHEELS
on,
l/l/keeL
A COOK BOOK
FOR TRAILERS AND KITCHENETTES
BY LOU WILLSON AND OLIVE HOOVER
WITH DECORATIONS BY BARBARA WILLSON
MODERN AGE BOOKS, INC., NEW YORK
COPYRIGHT 1937 BY LOU WILLSON AND OLIVE HOOVER
All rights in this book are reserved, and it may not
be reproduced in whole or in part without written
permission from the holder of these rights. For in-
formation address the publishers.
Composed and printed in the United States of America by Union Labor
AT THE RUMFORD PRESS, CONCORD, NEW HAMPSHIRE
Typography by Robert Josephy
TABLE OF CONTENTS
1. PREPARATION FOR THE TRIP 5
2. USEFUL FACTS FOR THE TRAILER COOK 13
3. THE EMERGENCY SHELF Z 6
4. MAIN MEALS OFF THE SHELF 24
5. RECIPES FOR MAIN MEALS OFF THE SHELF 28
6. RECIPES FOR DESSERTS OFF THE SHELF 33
7. WARM WEATHER MENUS INTRODUCTION (OR
TRAILER MENUS) 37
8. SIMPLE WARM WEATHER MENUS GROUP I ) 41
9. WARM WEATHER MENUS GROUP II 63
V
10. SIMPLE COOL WEATHER MENUS GROUP I 79
11. COOL WEATHER MENUS GROUP II 109
12. PICNICS
13. CANDIES
14. FISH
FOREWORD
Wholesome food, well prepared, is a basic requirement in
the lives of all of us, and the needs of the human body do not
vary in this respect even when we go vacationing. The only
real difference between appetites at home and "in transit" is
that appetites on vacation usually are more robust. Appetites
in trailers are no exception.
Three meals a day can be well executed with a minimum of
effort in the snug convenience of a trailer kitchen. Adventuring
in a trailer opens opportunities for adventuring in new foods,
to anyone who will explore the possibilities of this vagabond
existence; and for summer camps and kitchenettes, these
menus are equally convenient.
Meals for the trailer need not be drab or uninteresting.
Fresh food on every roadside stand, wholesome food in cans
challenge the homemaker to feed her traveling companions
interesting food, well prepared. Good food which is adequate
and appetizing need not be elaborate or intricate to prepare.
It is hoped that the martyr spirit dominating homemakers of
an earlier day will not reappear in the trailer. Some of the
same spirit of adventure that prompted the pioneer home-
maker to feed her family well as she swayed across the conti-
nent in her covered wagon may still be required of today's
trailer homemaker. New frontiers are hers without the same
hardships and hazards.
Today's trailer homemaker, if she has taken a step in the
fashionable direction of keeping up with the times, will dom-
inate her meals not be dominated by them. She will plan
each day's meals carefully, with the assurance that her family
is adequately fed. She will reduce their preparation to a mini-
mum of time and effort, so that most of her day will find her
free to revel in the day's adventures in carefree, holiday mood.
MEALS ON WHEELS the recorded experience of authors
who know trailer cookery from first-hand experience should
help chart a safe culinary course and add considerable interest
to trailer travel.
ELOISE DAVISON
Director, Herald- Tribune
Home Institute
MEALS ON WHEELS
PREPARATION FOR THE TRIP
A little forethought just before the trailer cook leaves on a
trip goes a long way toward making her vacation enjoyable.
Decide, if possible, on the amount of cooking to be done while
in the trailer. Will three meals be prepared each day? Will
breakfast and lunch be trailer meals while dinner is eaten
out? Or will breakfast and dinner be prepared in the trailer
with a bit picked up along the way for lunch? The plan will
probably be changed as you go. It should be, as a matter of
fact, to give both trip and cook variety. Nevertheless, do a
little planning in advance. Equipping the trailer will be a
great deal easier if you take your cooking program into con-
sideration.
COOKING EQUIPMENT
One of the first hazards to be overcome by the trailer cook
is her desire to take too much cooking equipment. It is so
much easier to empty out the kitchen drawer into the trailer
drawer; the pan closet into the trailer closet, than to sit down
and question herself about each piece, "Do I need this? Can
I use this pan for a roaster as well as a frying pan?"
The most important point is to take the minimum amount
of equipment with a place for every bit of it ! Avoid leaving
equipment around where it can be seen. For example, if you
want to take your electric roaster, your pressure cooker and
your waffle iron, do please find a place for them in one of the
cupboards. Do not let them set out to catch dust. It is difficult
enough for two or more people to live in small quarters,
keeping the trailer neat and orderly, without adding inci-
dentals to the task.
The following equipment, menus and recipes are planned
for a family of four, regularly cooking three meals a day. It
differs from a minimum list of equipment for the home kitchen
in that the effort has been made to have one utensil serve two
purposes whenever possible.
Add or discard according to the family's needs and how
much cooking is to be done in the trailer. Before including any
of your electrical equipment, learn about the facilities at
tourist camps you will be likely to use on your trip. The
American Automobile Association can give you the necessary
information.
COOKING EQUIPMENT
EQUIPMENT
i seven inch frying pan
i nine inch frying pan with re-
movable handle, and cover. When
handle is removed, use for roaster
double boiler [ with covers
one quart saucepan J and self-
two quart saucepan 1 draining,
three quart saucepan [ if possible
tea kettle
coffee maker
pitcher
food grinder
ovenware casserole with pie plate
cover
i set of three ovenware refrigerator
dishes. One, a loaf dish for meat
loaf, etc., the others square one
shallow, one deep. These dual
purpose dishes are excellent either
for baking or the refrigerator
i muffin pan
i nest of bowls. Purchase an attrac-
tive set, for double duty. They
may be used on the table for
salads, desserts, etc., to mix in, and
the largest may be used for wash-
ing dishes
i measuring cup. Metal is preferred
when only one is taken. It is
convenient to use for melting
small quantities of fat. It is better
to have two measuring cups, if
possible, one of them glass
set measuring spoons
square cake pan or 2 layer cake
pans
small cookie sheet
egg beater
small grater
potato ricer
i rubber stopper for sink
i rubber pad for under dish drainer
i dish drainer
i biscuit cutter
i tea strainer
i fine mesh strainer on legs. May be
used for colander and flour sifter
i cup flour sifter, left in flour canister
i juice extractor
i paring knife
i butcher knife. May be used for
bread knife. If not desired, include
only a bread knife
i carving knife and fork
i longhandled two tined kitchen
fork
i narrow spatula
i broad spatula or cake turner
i good can opener
i good knife sharpener
i cork screw and bottle opener
i pair salt and pepper shakers
i set wooden spoons or two large
tablespoons
i bread box, if not built in
i bread board, if not built in
4 storage canisters for flour, etc.
1 dish cloth or mop
2 pot holders
^2 dozen tea towels
i garbage can or heavy paper bags
i wash basin
i bucket for water
i ice pick
i dish scraper. Use for cleaning cake
batter or cookie dough out of bowl
i kitchen scissors
i toaster
i portable oven if not attached to
stove
8 MEALS ON WHEELS
EXTRAS, IF DESIRED
Tea pot Strainer variety of garbage can
Waffle iron for sink is useful, but empty paper
Griddle bags do very well
Pressure cooker Another water bucket
Electric cooker Custard cups
Doll's set of cookie cutters Tray
Ladle Mats for hot dishes
Roaster Vacuum bottle and jug
NEW EQUIPMENT
Look for new ideas in utensils. There are some now on the
market with new ones continually being added. Many of them
are ideal for the trailer, if new equipment has to be purchased.
There are pans which come two or three to a set, with
individual covers. They nest together and will fit over one
burner.
If an oven is needed, and a portable one not desired, there
are ovenettes now available which are quite satisfactory. They
fit over one of the top units on the stove, and bake in the same
way as an oven. A little practice is needed, however, to learn
to regulate the heat.
Recently an aluminum manufacturer of Wooster, Ohio,
brought out a very useful utensil kit. The price is about nine
dollars and the kit contains:
1 percolator
3 different size saucepans with lids
2 different size frying pans with lids
The lid of the largest frying pan fits a large water pail.
All of the utensils pack compactly into the water pail.
There are two handles which fit all pans.
The new self draining saucepans are worth the extra
pennies they cost.
TRAILER HOUSEKEEPING
1. Be sure to buy a first aid kit at the drug store. Do take
some salve to put on burns. Do not use butter as the salt is
detrimental to healing. Buy some prepared adhesive bandage.
A roll of one inch adhesive tape is handy. With it, corks can
be taped down in bottles or holes closed in milk cans if con-
densed milk is used.
2. If possible keep supplies on hand for one meal ahead.
When cooking vegetables, cook more than are needed. It is
possible to use them in a different way the following day,
changing their character entirely.
3. If stationed in one place for a while, try preparing part of
the main meal of the day, after breakfast, before the breakfast
dishes are washed.
4. For a light lunch prepared by the trailer cook while en
route, try some of the following:
If sandwiches are to be part of the menu, make them, wrap
them in a damp towel, and keep them in the refrigerator.
It is a good idea to use the vacuum bottle in order to have
something hot with the sandwiches. Make an extra amount of
coffee or cocoa at breakfast, or heat some canned soup, and put
it in the vacuum bottle for lunch. If cold drinks or milk are
preferred be sure they are in the ice box.
Vary the lunches, do not have sandwiches continually. Make
salads from leftovers and put them into waxed containers with
lids that fit very tightly. Every 5 & 10^ Store carries these.
Heat beans or chili con carne, etc., at breakfast time and
keep them hot in the vacuum jug.
Remember food ceases to be tempting if menus are not varied.
10 MEALS ON WHEELS
5. Along with the vacuum jug and bottle buy picnic equip-
ment at the 5 & ioj Store before you leave. The paper cups,
forks, spoons, plates and napkins are handy not only for
picnics but for light lunches or suppers. They will eliminate
dish washing.
6. Do not forget to start out with at least one roll of paper
toweling and some cleansing tissues. They are excellent for
wiping metal cutlery or dishes, when you do not want to take
time to wash dishes. Paper toweling is a good laundry saver.
Get the family in the habit of using it.
7. Stock your emergency shelves wisely and with thought.
Space is limited, make the most of it. If very little cooking is to
be done en route, have a few snacks such as crackers, cheese,
olives, and canned sandwich spreads.
8. With very little effort one can leave home with a full
trailer larder. Several tins of cookies they keep indefinitely,
some homemade jellies, jams, or any other home canned
foods are excellent to have tucked away. The trailer cook might
even bake a pie or cake, and have a small baked ham and
roast chicken in the refrigerator.
9. In the evening, before retiring, fill the tea kettle and
other utensils with enough water for washing and breakfast,
if >u do not use your storage tank. If you do, see that it is
fined before retiring.
10. Use spring hooks to hold teacups. This allows more
space in the china cupboard. The cups are held tightly so that
there is no danger of their breaking while traveling.
1 1 . If Beetle Ware is used instead of china dishes, get a good
quality. It will not crack so quickly.
12. If much cooking is done have a small emergency shelf
in the refrigerator, for such things as pastry dough, cookie
dough, sandwich fillings, etc.
1 TRAILER HOUSEKEEPING 1 1
Try to keep china dishes out of the refrigerator. Use waxed pa-
per sandwich bags for leftovers that do not have liquor. It will pay
to buy ovenware refrigerator dishes and use them for baking
or the refrigerator. Foods should be kept covered in the re-
frigerator to keep them from drying out and absorbing odors
from each other. A small vegetable dish or pan with a cover
will not only save space in the refrigerator but will keep lettuce,
celery and other vegetables crisp. Try one. The 5 & 10^ Store
has oiled cloth bags that are also convenient for use in the
refrigerator.
13. Include a kitchen pad and pencil. It is indispensable
for market orders, to jot down staples as they give out, and
numerous other memos.
14. While preparing a meal, try to clean up as you go. It is
much more pleasant to eat in well ordered surroundings.
15. If aluminum cooking utensils are used, get the steel
wool which has soap in it, as it is easier to clean utensils with
it.
1 6. Beware of too many fried foods. They are easy and
quick, but baked and broiled foods are preferable. Plan
picnics where the family can bake or broil foods outdoors, and
thus be kind to their digestions.
17. If the vacation trip is to be spent in the mountains,
remember that boiling food at high altitudes is a long, slow
process. A small aluminum pressure cooker is excellent. It
will cook meals in about one half the usual time. Plan one-dish
dinners, such as stews. Local newspapers in the territory can
often supply recipes to vary the menus.
1 8. Wire baskets in different sizes may be purchased at the
5 & i o Store to hold condiments, flour in a bag, vegetables,
etc. Hooks may be screwed into the sides of the cupboard and
the wire baskets slipped over them to prevent the baskets from
rattling.
12 MEALS ON WHEELS
19. Any hanging equipment can be held down by a piece
of elastic. Sew a brass ring on each end of an elastic, slip over
the utensil and hook on brass hooks that you screw in the
wall on either side of the utensil in question.
20. Save on water. Keep a filled water bottle in the re-
frigerator for drinking. If you use your water tank, do so as
an emergency measure. Follow suggestion No. 9. Remember to
flush the tank thoroughly several times a week to keep it
clean.
21. One of the simplest ways to serve meals out of doors
is to set up individual trays. The 5 & 10^ Store has large,
attractive, rectangular tin ones, that are quite satisfactory.
The meal, hot or cold, can be dished up and quickly placed
on the trays, with cutlery, napkin and glass of water or
beverage, and eaten out of doors.
USEFUL FACTS FOR THE TRAILER COOK
Equivalent Weights and Measures
3 teaspoons = 1 tablespoon 2 pints = 1 quart
4 tablespoons = ^ cup 4 quarts = 1 gallon
16 tablespoons = 1 cup 8 quarts =1 peck
2 cups = 1 pint 4 pecks = 1 bushel
4 cups = 1 quart 1 6 ounces = 1 pound
The following is a handy guide of approximate measure-
ments:
Apples, fresh 1 pound = 2 to 3
apples
Bacon 1 pound medium strip = 30
full thin slices
Bananas 1 pound = 3 bananas
Beets 1 pound = 2 to 3 beets
Bread 1 loaf =20 slices
Butter 1 pound = 2 cups
Carrots 1 pound = 3 to 5 carrots
Chocolate 1 pound = 16 squares
1 square = 1 ounce
Coffee (ground) 1 pound = 5 cups
Cranberries 1 pound = 4 cups
Cream (thick) almost doubles in
whipping
Egg whites 8 to 1 1 whites = 1 cup
Flour (white) 1 pound = 4 cups
Lard 1 pound = 2 cups
Lemons juice of one = 4 table-
spoons
Onions 1 pound = 4 to 12 onions
Peaches 1 pound = 3 to 5 peaches
Peas 1 pound = 2 to 3 servings
Potatoes (Irish) 1 pound = 2 to 4
potatoes
Potatoes (sweet) 1 pound = 2 to 3
potatoes
Spinach 1 pound = 3 to 4 servings
String Beans 1 pound = 4 servings
Sugar (granulated) 1 pound = 2
cups
Tomatoes 1 pound = 2 to 5 to-
matoes
WHAT THEY MEAN
ASPIC: A savory jelly made from stock, broth, consomme, or
tomato juice with gelatin.
BASTE : Pouring liquid, usually with a spoon or ladle, over food
while it is cooking.
BIND : Harmonizing ingredients by the addition of one, gener-
ally, as in completing the making of a sauce.
COMPOTE: Fruit stewed in syrup.
CREAM: Converting an ingredient or ingredients into a creamy
stage.
DREDGE: The process of working flour or sugar into materials.
Meats are dredged with flour; cookies with sugar.
DRESS: Final preparation of food for cooking. In salads the
addition of the salad dressing.
FILLETS: Long thin pieces of meat or fish.
FOLD: Mixing by using as few and as light strokes as possible.
GRATIN: Covering with crumbs and cheese.
JULIENNE: Cutting in fine strips or strings.
LARD : Slipping strips of bacon or salt pork into meat, fish and
game.
MARINATE: Allowing food to stand in a liquid to improve
texture or flavor.
PARBOIL: Boiling partly, or simmering gently.
POACH: Cooking slowly in water, wine or syrup.
SAUTE: Light browning of meat, fish, vegetables or fruit in a
frying pan with a little fat.
SEAR: Applying a high degree of heat to the surface of meat in
order to seal and preserve the juices.
SHRED: Making fine slivers or splinters.
SOUFFLE: A delicate baked custard which may contain cheese,
fish, minced meat or vegetables.
Toss: Turning lightly.
WORK: Mixing ingredients thoroughly.
OVEN TEMPERATURE TESTS
The most successful baking results are obtained with a
thermostat or regulator-controlled oven. If there is not such a
device on the oven, it helps to have an oven thermometer. But
be sure it is a good one. If an oven thermometer is not avail-
able, try the following tests, although they are unreliable.
They need much practice to prove dependable, but in a pinch,
they are better than guessing.
When the oven is heated, lay a piece of white paper on its
lower shelf and close the oven door. Varying kinds of paper
brown to different degrees in the same length of time, there-
fore tests cannot be accurate. However,
1. If the paper becomes light brown in five minutes, it is
a slow oven (250 to 350 F.).
2. If the paper becomes medium brown in five minutes, it
is a moderate oven (350 to 400 F.).
3. If the paper becomes dark brown in five minutes, it is
a hot oven (400 to 500 F.).
THE EMERGENCY SHELF
OR
PREPARING FOR THE UNEXPECTED
Every trailer should have one or two shelves stocked with
canned goods. Give the emergency food supply careful thought
and consideration before the trailer leaves home. It will take
care of many a cooking crisis on the road.
The trailer cook will find that an efficiently worked out
emergency supply may be depended on for many a delectable
impromptu meal, en route. It will serve unexpected guests
and will come to her rescue when no store is in sight.
It is helpful to know sizes of cans, net contents and number
of servings in each size. Following is a chart issued by the
U. S. Department of Agriculture on canned fruits and
vegetables:
THE EMERGENCY SHELF
Contents in
Approximate Number
Can Size
Average Net Weight
Cupfuls
of Servings
No. Y* or Buffet
8 ounces
i
2 small
No. i
ii ounces
iK
2
No. i tall
1 6 ounces
2
3-4
No. 2
20 ounces
2>
4-5
No. aK
28 ounces
3^
5-7
No. 3
33 ounces
4
6-8
No. 5
3 pounds 8 ounces
7
10-14
No. 10
6 pounds 10 ounces
'3
20-26
The smallest sizes, Nos. X, >^ and ^, contain, generally,
such foods as devilled meats, sardines, etc. There are also
fruits and vegetables in No. > (8- or g-ounce cans, depending
on the canner) which are excellent when there are only two
in the family, or when combinations such as fruit salads, or
other small quantities are needed. Most vegetables and berries
are packed in No. 2 cans, while fruits are packed in No. a^-
However, nearly all fruits and vegetables are packed in
the No. i size as well. So it is wise to learn can sizes, and have
those sizes on hand that will best take care of the family.
The most important points to remember when buying for
an emergency shelf are:
1 . Do not overstock, and
2. Have food combinations that go well together.
Space is valuable in a trailer. It is most important to think
twice about everything taken along, food as well as clothing.
It saves time to keep your cans arranged in a definite order.
Either group all those cans together, that will go to make a
pleasant meal, or group desserts together, main dishes to-
gether, vegetables together, etc.
It is a good idea to write out a few favorite menus, making
use of the canned goods on hand, and paste the menus on the
door of the emergency shelf closet. This may sound like going
1 8 MEALS ON WHEELS
to a lot of trouble, but it will reap its reward, you may be sure.
Try to think up new menus from time to time and keep
changing the emergency list. When marketing, keep an eye
out for new canned products.
Keep materials fresh by using them up regularly, but be
sure you replace whatever you use, at the earliest opportunity.
Every trailer family's needs and space are individual, but
here are some general hints for trailer cooks:
1 . One or more soups
2. One or more meats or fish for main dishes
3. One or more vegetables
4. Some materials for salads
5. A small jar of mayonnaise
6. A few desserts and flavored gelatin preparations
7. Several sandwich spreads
8. A tin or package of cookies
9. Relishes, such as olives and pickles
10. One or more cans of fruit juice
1 1 . A can of evaporated milk
12. A can of condensed sweetened milk
13. One or more prepared flour mixtures
14. Jellies and jams
TRAILER STAPLES
Carry at least one each of the following staples. They are
the ones that are usually out at the wrong time:
Scouring powder
Soap powder or soap for dish washing
Soap powder or soap for laundry
Paper towels
Waxed paper
Toilet soap
Mineral wool, with soap in wool
TRAILER STAPLES 1 9
Materials to choose from, for your own emergency shelf:
Flour mixtures:
All-purpose flour
Pancake mix
Biscuit mix for hot biscuits, dumplings, waffles, muffins, etc.
Biscuit mix ginger
Cake mix spiced
Cake mix chocolate
If you do not like packaged flour mixtures, prepare your
own: Mix recipes for biscuits, waffles, cake, etc., up to the
place where liquid is added, then put in a sealed jar and keep
in refrigerator until you are ready to use.
Bread in cans:
Boston brown bread
Date nut bread
Bread crumbs:
Either made from stale bread or purchased
Sugar:
i pound confectioners' sugar
i pound brown sugar
I pound granulated sugar
MAIN DISHES IN CANS
Dried beef Tongue Lobster i .
Chicken Salmon Sardines
Ham Crabmeat Shrimps
P Codfish cakes
PREPARED MAIN DISHES IN CANS
Welsh rarebit Lamb stew Baked beans
Chicken a la king Chow mein Spaghetti
Corned beef hash Chili con came Soups
Chicken and noodles
20 MEALS ON WHEELS
DRY MATERIALS
Rice Macaroni Noodles
The canned meats and fish may be used escalloped, au
gratin, creamed or in salads. Holland rusks make a delightful
substitute for toast when serving meats or fish creamed. If
soups are used for main part of meal, blend several together,
such as tomato and chicken, or tomato and pea.
Onion soup may be served with a slice of bread on top and
grated cheese sprinkled over it and melted in the oven.
SUGGESTIONS FOR SALADS
Canned meats
One or more vegetables (use 9 ounce cans)
One or more fruits
Small jar mayonnaise
Small jar French dressing or olive oil
JUICES
Sauerkraut Apricot Orange
Tomato Grapefruit Loganberry
Clam Pineapple Prune
Fruit juices blended together make refreshing summer
drinks. Or they may be poured over sugared fresh fruits for
additional flavor.
DESSERTS
Steamed puddings Flavored gelatin
Prepared sauces: Canned fruits: Prepared puddings:
Chocolate Baked apples Lemon
Butterscotch Apple sauce Butterscotch
Marshmallow Chocolate
Vanilla
SALAD DRESSINGS 2 I
SALAD DRESSINGS
FRENCH DRESSING
I CUP OIL ]/2 TEASPOON PAPRIKA
% CUP LEMON JUICE OR VINEGAR I TEASPOON SALT
I TEASPOON POWDERED SUGAR
Combine all ingredients, pour into a bottle and shake well
before each using. The French always rub with a clove of gar-
lic the bowl in which the salad dressing is made. Tarragon or
wine vinegar may be substituted for cider vinegar or lemon
juice.
MAYONNAISE
3 TABLESPOONS LEMON JUICE OR I EGG
VINEGAR }/% TEASPOON DRY MUSTARD
"^2 TEASPOON PAPRIKA I ^ CUPS SALAD OIL
^ TEASPOON SALT
Put whole egg, seasonings, one quarter cup salad oil and one
tablespoon lemon juice or vinegar in a bowl and beat well.
Add remaining salad oil, one quarter cup at a time until it is
all used. The rest of the lemon juice or vinegar is added a little
at a time while mixing.
FRENCH FRUIT SALAD DRESSING
I EGG YOLK 24 GUP OIL
% TEASPOON DRY MUSTARD ^ CUP PINEAPPLE JUICE
% TEASPOON SALT 2 TABLESPOONS LEMON JUICE
I TEASPOON SUGAR 2 TABLESPOONS ORANGE JUICE
Beat egg yolk. Add mustard, salt, and sugar. Add oil grad-
ually, put into a bottle and add fruit juices. Shake vigorously
until well blended.
22 MEALS ON WHEELS
BOILED DRESSING J '
4 TABLESPOONS SUGAR 6 TABLESPOONS WEAK VINEGAR
1 TEASPOON SALT I X GUPS BOILING WATER
2 TABLESPOONS CORNSTARGH 2 TABLESPOONS BUTTER
I TEASPOON MUSTARD 2 EGG YOLKS
Mix dry ingredients. Add vinegar and water. Cook in
double boiler until thick. Add beaten egg yolks and butter.
Cook one minute longer. When cool, place in covered jar and
keep in refrigerator. Thin as needed with cream, plain or
whipped.
ROQUEFORT DRESSING
^3 GUP FRENCH DRESSING* 2 TABLESPOONS ROQUEFORT
Add the Roquefort cheese finely crumbled with a fork. Chill
and serve with hearts of lettuce.
THOUSAND ISLANDS DRESSING
y 2 GUP MAYONNAISE 6 STUFFED OLIVES, CHOPPED
4 TABLESPOONS CHILI SAUCE 2 SWEET PICKLES, CHOPPED
I TEASPOON HORSERADISH
Mix all ingredients together and serve.
* See page si.
WHITE SAUCES 23
WHITE SAUCES
One of the tests by which you know a good cook is the
excellence of the white sauces she can make. A white sauce
should be smooth, creamy and fine in flavor.
Thin Sauce Used in making cream soups.
Medium Sauce Used for creamed or escalloped dishes,
gravies; consistency as of heavy cream.
Thick Sauce Also used for creamed or escalloped dishes,
gravies, croquettes, souffles; a heavy sauce that spreads rather
than runs.
Liquid
Flour or
Cornstarch
Fat
For Thin Sauce
1 cup
1 tablespoon
1 teaspoon
1 tablespoon
For Medium Sauce
1 cup
2 to 3 tablespoons
2 teaspoons
1 to 3 tablespoons
For Thick Sauce
1 cup
3 to 4 tablespoons
1 tablespoon
1 to 4 tablespoons
Method of Mixing Ingredients:
The most usual method for making a white sauce is to melt
fat, stir in flour and add all of milk, water or stock. Stir con-
stantly while cooking and season to taste. A brown sauce is
one in which fat and flour are both browned, or just one of
these is browned before the liquid is added. This kind of sauce
is used for gravies. Cream is used for the liquid in a cream
sauce.
If cornstarch is used as a thickening agent, the mixture
should be cooked longer than a flour mixture, to overcome the
raw taste.
24 MEALS ON WHEELS
MAIN MEALS OFF THE SHELF
The following are menus designed for the trailer traveler
who is on a short vacation. It will also help the trailer home-
maker who wants a plan for a first rate and first aid food
emergency shelf.
The menus are built around canned or packaged goods.
For a two or three weeks' vacation it is possible to plan all
the menus and store the canned and packaged foods for the
whole trip.
In the section that follows the menus, there are recipes and
instructions for making each of the starred dishes, the desserts
following after the main dishes. (See pages 28-36.)
CORNED BEEF WITH POACHED EGGS *
BUTTERED SPINACH LETTUCE AND CUCUMBER SALAD
SLICED BANANAS IN PINEAPPLE JUICE
CHOCOLATE COOKIES
For this meal you require on the Emergency Shelf:
I CAN CORNED BEEF I CAN PINEAPPLE JUICE
I CAN SPINACH I TIN CHOCOLATE COOKIES
CORNED BEEF SANDWICHES *
CREAMED CORN SLICED TOMATOES, OLIVES
ORANGE PUDDING WITH LADY FINGERS *
On the Emergency Shelf:
I CAN CORNED BEEF I JAR OLIVES
I CAN CORN I PACKAGE LADY FINGERS
I CAN CONDENSED SWEETENED MILK
SPAGHETTI AND BEEF CASSEROLE *
BREAD STICKS MIXED GREEN SALAD
STRAWBERRY CUSTARD *
MAIN MEALS OFF THE SHELF 25
On the Emergency Shelf:
I 2K" OUNCE J AR DRIED BEEF I PACKAGE VANILLA PUDDING
I PACKAGE BREAD STICKS I PACKAGE MACAROONS
I CAN SPAGHETTI AND TOMATO SAUCE
I PACKAGE STRAWBERRY FLAVORED GELATIN
CHEESE FONDUE WITH DRIED BEEF *
(oven needed)
ASPARAGUS TIPS PICKLED ONION SALAD
TOASTED ENGLISH MUFFINS
PEACH HALVES WITH STRAWBERRY PRESERVES
VANILLA WAFERS
On the Emergency Shelf:
I 2X -OUNGE J AR DRIED BEEF I CAN PEACHES
I CAN ASPARAGUS TIPS I JAR STRAWBERRY PRESERVES
I JAR PICKLED ONIONS I PACKAGE VANILLA WAFERS
LIMA BEAN CASSEROLE *
DEVILLED EGG SALAD CREAMED STRING BEANS
PRUNE WHIP WITH MARSHMALLOW SAUCE *
On the Emergency Shelf:
I CAN LIMA BEANS I CAN STRING BEANS
I CAN TOMATOES I JAR PRUNE PULP
I JAR MARSHMALLOW CREME
ESCALLOPED CRAB MEAT *
(oven needed)
PAN BROWNED POTATOES HARVARD BEETS
PINEAPPLE GRAHAM LOAF *
On the Emergency Shelf:
I CAN CRAB MEAT I 8-OUNCE CAN CRUSHED PINE-
I BOTTLE WORCESTERSHIRE SAUCE APPLE
I CAN BEETS I BOX GRAHAM CRACKERS
26 MEALS ON WHEELS
VIENNA SAUSAGE AND CORN CASSEROLE *
PEAR SALAD, FRENCH DRESSING LYONNAISE POTATOES
ORANGE DIPS WITH CREAM CHEESE AND CRACKERS *
On the Emergency Shelf:
I JAR VIENNA SAUSAGES ? I CAN PEAS
I CAN KERNEL CORN "V I JAR FRENCH DRESSING
I SMALL JAR PIMENTOS I TIN OF CRACKERS
DlNNER-IN-A-DlSH *
ASSORTED RELISHES MELBA TOAST
APPLE CAKE *
(oven needed)
On the Emergency Shelf:
I PACKAGE NOODLES I TIN RIPE OLIVES
I CAN CORN I PACKAGE MELBA TOAST
I CAN CONDENSED TOMATO SOUP I JAR MIXED SWEET PICKLES
I CAN APPLE SAUCE
I POUND PACKAGE VANILLA WAFERS
I CAN CONDENSED SWEETENED MILK
OLD-FASHION BAKED BEANS *
BOSTON BROWN BREAD COLD SLICED HAM
FRUIT SALAD
On the Emergency Shelf:
I CAN PORK AND BEANS I CAN BOSTON BROWN BREAD
I CAN MOLASSES I SMALL TIN PREPARED BAKED
I BOTTLE CATSUP HAM
I CAN FRUIT SALAD
MAIN MEALS OFF THE SHELF 27
GRILLED SARDINES *
STEWED TOMATOES MIXED VEGETABLE SALAD
PINEAPPLE UPSIDE-DOWN GINGERBREAD *
(oven needed)
OR
BAKERY GINGERBREAD WITH CREAM CHEESE AND NUT FILLING
HOT BUTTERSCOTCH SAUCE
On the Emergency Shelf:
2 CANS LARGE SARDINES I PACKAGE GINGERBREAD MIX
I g-OUNCE CAN EACH OF PEAS, I CAN PINEAPPLE OR I JAR
CARROTS, STRING BEANS BUTTERSCOTCH SAUCE
I CAN TOMATOES
SALMON A LA KING *
HOT POTATO CHIPS BUTTERED PEAS
CELERY HEARTS
GINGER LEMON PIE *
On the Emergency Shelf:
I CAN SALMON I PACKAGE POTATO CHIPS
1 CAN MUSHROOMS I CAN PEAS
2 CANS EVAPORATED MILK I PACKAGE GINGER SNAPS
I PACKAGE LEMON FILLING
RECIPES FOR MAIN MEALS
OFF THE SHELF
CORNED BEEF WITH POACHED EGGS
I CAN CORNED BEEF 4 EGGS
I CUP MEDIUM WHITE SAUCE
Slice corned beef and saute in fat in a frying pan. Poach
eggs and place one on each slice of corned beef. Pour white
sauce over each.
CORNED BEEF SANDWICHES
I CAN CHILLED CORNED BEEF 4 TABLESPOONS CHOPPED MUSTARD
1 CAN BAKED BEANS PICKLE
2 TEASPOONS MINCED ONIONS I TABLESPOON MUSTARD SAUCE
FROM PICKLE
Mash beans and mix well with onions, mustard pickle and
sauce. Make a filling between two thin slices of corned beef
in sandwich style. Serve with ripe tomatoes, olives and rye
bread.
CHEESE FONDUE WITH DRIED BEEF
I 2X- UNGE J AR DRIED BEEF ^ POUND GRATED STORE CHEESE
I CUP SCALDED MILK I TABLESPOON BUTTER
3 TABLESPOONS BREAD CRUMBS 3 WELL-BEATEN EGG YOLKS
3 WELL-BEATEN EGG WHITES
Pour bread crumbs into scalded milk, add cheese, shredded
dried beef, butter, egg yolks, and season to taste. Mix well
and fold in beaten egg whites. Bake in a moderate oven (400)
for twenty minutes.
MAIN MEALS OFF THE SHELF
LIMA BEAN CASSEROLE
1 NO. 2 CAN LIMA BEANS 2 ONIONS, SLICED
3 SLICES BACON I NO. 2 CAN TOMATOES
I GREEN PEPPER, CHOPPED
Cut bacon into pieces and crisp in a frying pan. Remove
bacon and place onions and green pepper in the bacon fat.
Cook until tender. Place a layer of lima beans in a buttered
casserole. Add a layer of bacon, onion and pepper mixture.
Sprinkle with salt and pepper. Press three of the whole canned
tomatoes on top. Repeat with another layer of mixture with
three more tomatoes pressed on top. If mixture appears dry
add a bit of the tomato juice. A good grade of tomatoes
usually has six or more whole tomatoes per can. Do not discard
juice, instead strain and season it and use as an appetizer.
If no oven is available, cook on top of the stove.
Bake Lima Bean Casserole in a moderate oven (400)
about twenty minutes.
ESCALLOPED CRAB MEAT
2 TABLESPOONS FLOUR I CUP BREAD CRUMBS
2 TABLESPOONS FAT 1^4 CUP MILK
I ^2 TEASPOON SALT 6- OR y-OUNCE CAN CRAB MEAT
tf TEASPOON FINELY CHOPPED ONION I TEASPOON CHOPPED PARSLEY
^2 TEASPOON WORCESTERSHIRE SAUCE
Make a white sauce of flour, fat, salt and milk. Add crab
meat (after separating from bones), onion, parsley, Worcester-
shire and bread crumbs. Place in greased baking dish, dot with
butter and bake in moderate oven (400) until it browns, or
about twenty minutes. Any leftover fish or other canned fish
may be used.
30 MEALS ON WHEELS
SPAGHETTI AND BEEF CASSEROLE
I 2 YZ -OUNCE JAR DRIED BEEF
I CAN SPAGHETTI WITH TOMATO SAUCE
BUTTERED CRUMBS
Separate and shred dried beef, cover with hot water and let
soak for ten minutes. Drain. Put a layer of hot spaghetti in a
greased casserole and cover with the beef. Repeat process,
finishing with a layer of spaghetti on top. Sprinkle with but-
tered crumbs. Put in a moderate oven (375) until crumbs are
brown. If no oven is available, mix and heat thoroughly and
serve sprinkled with buttered crumbs.
SALMON A LA KING
I SMALL CAN MUSHROOMS I CUP WATER
3 TABLESPOONS FAT I EGG YOLK
3 TABLESPOONS FLOUR I CAN SALMON
I SMALL ONION, MINCED ^ TEASPOON PAPRIKA
I % CUPS EVAPORATED MILK SEASONING TO TASTE
Drain mushrooms, saving liquor. Cut mushrooms in half.
Melt fat, add mushrooms and onion. Cover and cook until
tender. Add flour, mixing well and add evaporated milk.
Add enough hot water to the mushroom liquor to make one
cup and pour into mixture. Stir constantly and cook until
thick. Add beaten egg yolk and flaked boned salmon. Now add
paprika and heat thoroughly about three minutes. Serve on
toast. Any canned or leftover meat including ham, may be
used.
MAIN MEALS OFF THE SHELF
OLD-FASHION BAKED BEANS
I CAN PORK AND BEANS CATSUP
MOLASSES 2 STRIPS OF BACON
Add enough molasses and catsup to can of beans to taste
good. Pour into a casserole and lay strips of bacon across top.
Bake in a moderate oven (400) until well heated, and bacon
is crisp, or about thirty minutes. If no oven is available, crisp
bacon, mix with beans, add other ingredients to taste and
heat on top of stove.
DINNER-IN-A-DISH
1 MEDIUM ONION, CHOPPED I CUP WATER
2 HEAPING TABLESPOONS BUTTER I CAN CONDENSED TOMATO SOUP
ytt POUND ROUND STEAK, GROUND I NO. I CAN CORN
% GUP GRATED CHEESE I HEAPING CUP UNCOOKED NOODLES
Saute chopped onion in butter until brown. Add meat, stir
and cook until it is brown. Add tomato soup and cup of water.
Add noodles, stir, and cook until noodles are tender. More
water may have to be added to keep the mixture moist. Stir
in corn, and salt and pepper to taste. Pour into large buttered
casserole. Sprinkle with grated cheese and cook thirty-five to
forty-five minutes in a moderate oven (400), or until cheese
is thoroughly melted. If no oven is available, heat on top of the
stove, and serve with packaged, grated Parmesan cheese.
VIENNA SAUSAGES AND CORN CASSEROLE
CANNED VIENNA SAUSAGES I PIMENTO
I NO. I CAN WHOLE KERNEL CORN I }& CUPS MEDIUM WHITE SAUCE
Cut pimento fine, blend all ingredients together and bake
in a moderate oven (400), for 30 minutes. If no oven is
available, heat on top of stove and serve.
32 MEALS ON WHEELS
GRILLED SARDINES
2 TINS SARDINES SLICED BEETS
I SLICE GARLIC SLICED CUCUMBERS
I TABLESPOON LEMON JUICE FRENCH DRESSING
WHOLE CLOVES
Heat sardines in their own oil until they begin to turn a
golden brown. Add one slice of garlic to the oil. Remove when
brown. Sprinkle sardines with salt, pepper and lemon juice.
Remove to hot platter and put 2 cloves in each sardine.
Garnish with beets and cucumbers which have been mari-
nated in the French dressing.
RECIPES FOR DESSERTS OFF THE SHELF
PINEAPPLE-GRAHAM LOAF
^ CUP BUTTER I 8-OUNCE CAN OR I CUP DRAINED
1 CUP SUGAR CRUSHED PINEAPPLE
2 EGG YOLKS X CUP PINEAPPLE JUICE
I TABLESPOON CREAM 2 EGG WHITES, BEATEN STIFF
2 >^ CUPS GRAHAM CRACKER CRUMBS
Cream butter and sugar. Beat egg yolks and add cream.
Cook slightly in double boiler. When thick and smooth, add
to first mixture. Cool. Add crushed pineapple, pineapple juice
and fold in beaten egg whites. Line a shallow pan with wax
paper. Put a layer of graham cracker crumbs on the bottom.
Spread part of pineapple mixture over this, cover with crumbs;
then another layer of pineapple mixture. Cover with wax
paper and chill thoroughly in refrigerator. May be made
twenty-four hours before needed. Serve in squares with whipped
cream or whipped evaporated milk, if desired.
STRAWBERRY CUSTARD
I PACKAGE STRAWBERRY FLA- I PACKAGE VANILLA PUDDING
VORED GELATIN 3 CUPS MILK
% POUND MACAROONS, POWDERED
Make one pint of strawberry jelly according to recipe on
box. Make vanilla pudding using three cups of milk and follow-
ing recipe on box. Chop congealed strawberry jelly with a fork.
Cover custard with macaroon crumbs, and heap chopped
jelly around sides and serve cold. Crisp cookies are good with
this.
34 MEALS ON WHEELS
ORANGE PUDDING OR ORANGE ICE BOX CAKE
I CAN CONDENSED SWEETENED ^ GUP ORANGE JUICE
MILK ]/2 TEASPOON VANILLA
I TEASPOON GRATED LEMON RIND LADY FINGERS OR SPONGE CAKE
5 TABLESPOONS LEMON JUICE I TEASPOON GRATED ORANGE RIND
CREAM OR EVAPORATED MILK
Add fruit juices, rind and vanilla to can of condensed sweet-
ened milk. Mix well.* Split Lady Fingers, place a layer in a
mold which has been lined with wax paper, cover with orange
mixture, add another layer of lady fingers and another layer
of orange mixture. Cover with wax paper, place in refrigerator
until set and chilled. Serve with whipped cream or whipped
evaporated milk. May be made twenty-four hours before
needed.
GINGER LEMON PIE
1 8 OLD-FASHIONED GINGER SNAPS 3 TABLESPOONS BUTTER
I TABLESPOON SUGAR I PACKAGE LEMON FILLING
SLICED BANANAS OR WHIPPED CREAM
Put ginger snaps through food grinder using fine cutter or
roll to a fine powder. Mix with softened butter and sugar.
Press mixture firmly against sides and bottom of a pie plate.
Put into the refrigerator to chill and harden. Prepare lemon
filling according to directions on package and fill pie shell.
Spread either sliced bananas or whipped cream over top. Any
other packaged pudding may be used. Vanilla pudding is
delicious with drained apricot halves laid, rounded side up, on
top of filling, just before serving.
*For pudding, follow recipe to this point. Then chill mixture, and serve with
packaged Lady Fingers.
DESSERTS OFF THE SHELF 35
PINEAPPLE UPSIDE-DOWN GINGERBREAD
3 TABLESPOONS BUTTER 4 SLICES CANNED PINEAPPLE
}/2 CUP BROWN SUGAR PREPARED GINGERBREAD MIXTURE
Melt butter in eight-inch pan, add brown sugar and stir.
Place pineapple slices in pan with sugar mixture. Pour in
gingerbread mixture and bake in a hot oven (400) for thirty
minutes. Turn out of pan and cut pieces so that each section
has a generous piece of pineapple on top. Garnish with whipped
cream, if desired.
APPLE CAKE
2 TABLESPOONS MELTED BUTTER I CAN CONDENSED SWEETENED
^2 TEASPOON CINNAMON MILK
2 CUPS VANILLA WAFER CRUMBS 2 TABLESPOONS LEMON JUICE
3 EGG YOLKS, BEATEN GRATED RIND OF I LEMON
3 EGG WHITES, BEATEN STIFF I NO. 2 CAN APPLE SAUCE
Add butter and cinnamon to vanilla wafer crumbs. Spread
a thick layer of crumbs on the bottom of a buttered, ten-inch
cake pan. Add condensed sweetened milk to the beaten egg
yolks; mix well. Add lemon rind, juice and two cups of the
apple sauce. Fold in beaten egg whites. Pour into pan on top
of crumbs. Cover with remaining crumbs. Bake in a moderate
oven (350), fifty minutes. Serve hot or cold.
ORANGE DIPS
Separate juicy, seedless oranges or tangerines into sections.
Arrange around a mound of confectioners' sugar. Dip each
piece in the mound of sugar, as you eat them.
36 MEALS ON WHEELS
PRUNE WHIP
I CUP PREPARED PRUNE PULP 2 EGG WHITES, BEATEN STIFF
CONFECTIONERS' SUGAR JUICE OF HALF A LEMON
Add lemon juice to prune pulp. Mix in sugar to taste (have
mixture a little sweeter than desired, as the egg whites will
reduce sweetness). Fold in stiffly beaten egg whites. Serve
thoroughly chilled, with prepared marshmallow creme sauce.
Any fruit pulp may be used this way.
TRAILER MENUS
The most difficult meal to plan when traveling in a trailer is
the big meal of the day. Breakfast and lunch are simple, but
when it comes to dinner or supper, whichever is the main meal,
the trailer homemaker is apt to be a bit perplexed.
Because there is so little room to work in; because there is a
minimum amount of equipment; because it is impossible to
store foods in large quantities, and, most important of all, be-
cause there is a justifiable apathy toward spending much time
in food preparation trailer cooking must be simple. Far
simpler than cooking at home !
The following menus and recipes have been worked out
with these facts in mind. The menus might be classified as
suitable for luncheons or suppers, but by adding an appetizer
or soup, and another vegetable, they may be turned into large
dinners, if the trailer homemaker is ambitious.
The most difficult part of meal planning at home, or in a
trailer, is the proper combination of entree or main dish,
salad and dessert. The variety of foodstuffs is apt to be limited
while en route, and this is where the canned goods on the
emergency shelf may be most useful. But, whenever possible, use
fresh fruits and vegetables.
A large assortment of recipes are presented here in an effort
to take the monotony out of trailer meals. It is all too easy to
drift into preparing dull and uninteresting meals, because it is
often impossible to buy any but the commonest fruits and
vegetables while traveling sometimes not even these. It
depends, of course, on what section of the country you are
going through.
The menus are arranged in two sections: For warm and cool
weather.
38 MEALS ON WHEELS
While en route, exercise is likely to be very mild and, if the
weather is warm, the result is muscular relaxation. This de-
creases the energy requirement. Hence the so-called warm
weather suggestions. The meals are lighter, and easier to digest.
Energy requirements are correspondingly higher in cool
weather, and after muscular activity appetites are better.
Therefore, the cool weather suggestions make use of heavier
foods.
The warm and cool weather menus have, in turn, been
divided into two groups.
The first group in each division is simpler, and can be pre-
pared more quickly than the second group. The trailer traveler
who is vacationing for several months will enjoy these menus.
The second group of menus in each division is a little more
elaborate, although still easy to prepare. The half million
homemakers who live in trailers all year round will welcome
these suggestions, we are sure, and the temporary traveler will
enjoy them, too.
Whether a meal is prepared in a trailer or in your own
kitchen at home, it must be a good meal good to look at,
good to eat and good for its food value. A few basic rules that
will smooth out major trailer difficulties are:
1. In trailer meal planning try to keep one meal ahead
while en route. Even if the schedule is not rigidly followed, and
you find yourselves eating at a wayside inn instead of as
planned, nothing is lost. It is even better to plan meals ahead
for a whole day or for several days. This is easily done when
you are camped for a while. It may sound like work, but per-
severe better meals with more variety will result.
2. As you travel along, buy fresh fruits and vegetables from
roadside stands or farmers. They'll be cheaper and the food
will be fresher.
TRAILER MENUS 39
3. Avoid serving the same food twice in one day. Staples
are not included, of course. With limited storage space in a
trailer, an exception to this rule is permissible sometimes. For
example, you might run into a peach or strawberry section en
route and buy a large quantity. Do the best you can with dis-
guises, in this case, and hope there will be no complaints.
4. Avoid flavor repetition. For instance, do not serve celery
soup and stewed celery or tomatoes and sliced tomato salad
in the same meal.
5. Have contrasts in flavor within the course, or in the meal,
as asparagus which is mild flavored with roast beef.
6. Have contrasts in texture, as crackers with soup or crisp
cookies with chocolate pudding. It's the old story of lamb with
mint jelly, apples with pork applied throughout the meal.
7. Oppose foods difficult to digest with easily digestible
ones. Not more than a single food that is a problem to the
digestive tract should be included in a meal.
Trailer cooking is full of temptations that lead to badly
balanced meals. It is easy to drift into concocting meals with
too many fried foods, starches and foods out of cans. Always
keep in mind that every day's meals must be well balanced.
You must include plenty of fresh milk, either to drink or in
food; plenty of fresh vegetables and fruits, cooked and un-
cooked, and proteins as in meat or eggs. It is not necessary to
have meat every day, if you use substitutes such as eggs and
cheese dishes. A safe guide is color: if a meal has plenty of
diversified natural color, it is usually well balanced.
The menu suggestions that follow will help the trailer cook
work out simple combinations of her own and her family's
favorites. The recipes immediately follow the menu.
When cakes, cookies, gelatin desserts or salads are used, it is
advisable to prepare them either the night before, just before
4O MEALS ON WHEELS
the dinner dishes are washed, or the same day before the break-
fast dishes are washed this, so that all soiled equipment
may be cleaned at the same time. This method is only practi-
cable if you camp in one spot for several days.
The recipes given serve four people.
Standard measuring cups and spoons have been used.
It is assumed the trailer cook has a two-burner stove with an
oven connected to it, or that there is a portable oven.
WARM WEATHER MENUS
/
WARM WEATHER MENUS
Group 1
Tomatoes Filled with Shrimp Salad
Hot Cheese Biscuits Brussels Sprouts
Cantaloupe Ring with Raspberries
Routine: Peel tomatoes. Make filling. Stuff tomatoes and place in
refrigerator.
Clean and cook Brussels sprouts.
Mix biscuits and bake.
Prepare cantaloupe and clean berries. Put into refrigerator.
TOMATOES FILLED WITH SHRIMP SALAD
4 TOMATOES % CUP COOKED GREEN PEAS
I CAN SHRIMP OR IF FRESH SHRIMP, MAYONNAISE
USE 3 PER PERSON 4 WHOLE CURLED SHRIMP
% CUP FINELY CUT CELERY I TEASPOON ONION JUICE
SWEET PICKLE
Clean canned shrimp, remove the dark vein and cut into
pieces. If fresh shrimp are used, allow twenty minutes for
cooking. Run cold water over them after cooking and clean
as suggested above. Save four whole shrimp for garnishing.
WARM WEATHER MENUS 43
Blend celery, peas, shrimp and onion juice with enough
mayonnaise to coat the ingredients. Hollow out each peeled
tomato and fill each, top with a bit of mayonnaise, a dash of
paprika and one whole curled shrimp over the edge of the
tomato. Serve on lettuce leaf and garnish with sweet pickle.
BRUSSELS SPROUTS
I QUART BRUSSELS SPROUTS
Cut all wilted leaves away and wash thoroughly. Drop into
boiling salted water and cook until tender, ten to fifteen
minutes. Season and pour melted butter over them.
HOT CHEESE BISCUITS
Use two cups of prepared biscuit mixture adding one half
cup grated cheese before mixing with the milk or use the
following:
2 CUPS PASTRY FLOUR, SIFTED I TEASPOON SALT
BEFORE MEASURING 4 TABLESPOONS SHORTENING
4 TEASPOONS BAKING POWDER ]/2 GUP GRATED CHEESE
^ GUP MILK
Mix dry ingredients. Cut in the shortening until the mix-
ture looks like coarse corn meal. Add grated cheese and mix
well. Add milk, working only enough to combine the in-
gredients. Turn out on floured board. Pat to one half inch
thickness and cut, using biscuit cutter or small tumbler.
Place on slightly greased pan and bake for ten to twelve
minutes in a hot oven (450) or until a light golden brown.
CANTALOUPE RING WITH RASPBERRIES
I CANTALOUPE I PINT RASPBERRIES
CONFECTIONERS' SUGAR
Cut cantaloupe crosswise into four slices, remove seeds and
peel. Fill each ring with sweetened berries.
44 MEALS ON WHEELS
Crab a la Newburg
Latticed Potatoes (packaged) Mixed Green Salad
Huckleberry or Blueberry Pudding
Routine: Prepare pudding earlier in the day.
Prepare salad greens, place in bowl and put into refrigerator.
Remove potatoes from package and warm.
Make Crab a la Newburg.
HUCKLEBERRY OR BLUEBERRY PUDDING
2 CUPS OR MORE OF BERRIES I WELL BEATEN EGG
^4 CUP SUGAR J/i CUP MILK
I CUP PREPARED BISCUIT FLOUR ~% TEASPOON VANILLA
4 TABLESPOONS SUGAR I TABLESPOON MELTED BUTTER
Cover bottom of baking dish with the berries. Sprinkle
with one-half cup of sugar. Mix four tablespoons of sugar with
the prepared flour. Add the egg, milk, vanilla and melted
butter. Blend thoroughly. Spread evenly over the berries
and bake in a moderate oven (350), until done, or about
forty minutes.
Serve with hard sauce if pudding is used hot, or with cream
if served cold.
MIXED GREEN SALAD
LETTUCE CHICORY
ENDIVES FRENCH DRESSING
WATERCRESS I CLOVE OF GARLIC
Rub salad bowl with the garlic clove. Add any or all of the
above salad greens, shredded, to the bowl, and marinate with
the French dressing.
WARM WEATHER MENUS 45
CRAB A LA NEWBURG
2 TABLESPOONS BUTTER I CUP MILK
2 TABLESPOONS FLOUR I GUP THIN CREAM
I TEASPOON SALT I CUP FLAKED CRAB MEAT
PEPPER 2 EGG YOLKS
X TEASPOON PAPRIKA 3 TABLESPOONS SHERRY
Melt butter. Add the flour, salt, pepper and paprika and
mix well. Add the milk and stir constantly until thick. Add
cream and the crab meat and cook thoroughly. Add beaten
egg yolks and cook for three minutes longer stirring gently.
If desired, add sherry just before serving.
46 MEALS ON WHEELS
Sauerkraut Juice and Tomato Juice Cocktail
Poached Egg with Devilled Ham on Toast
Hashed Brown Potatoes Beet Relish
Sliced Bananas and Oranges with Custard Sauce
Brownies
Routine: Make custard sauce at breakfast time, put into covered jar
and place into refrigerator.
Blend sauerkraut juice and tomato juice to taste and put into
refrigerator.
Make beet relish, set in refrigerator.
Slice oranges and put in refrigerator.
Chop cold boiled potatoes and follow recipe.
Prepare white sauce, poach eggs, toast bread and spread
with devilled ham.
Before serving dessert, cut up two bananas to add to the!
oranges. Bananas should be sliced just before serving as
they turn dark when allowed to stand.
POACHED EGGS WITH DEVILLED HAM ON TOAST
4 SLICES BUTTERED TOAST I CAN DEVILLED HAM
4 POACHED EGGS I CUP MEDIUM WHITE SAUCE
Spread toast with devilled ham. Arrange on a hot platter,
and top each piece with a poached egg. Pour white sauce over
each and serve garnished with paprika and parsley.
BEET RELISH
<
6 MEDIUM CANNED BEETS ^ SMALL ONION
2 TEASPOONS HORSERADISH 3 TABLESPOONS VINEGAR
SALT AND PEPPER TO TASTE
Either chop beets fine or put through food chopper using
large size cutter. Grate onion over this and add horseradish
and vinegar. Blend thoroughly. Salt and pepper to taste.
Serve in a large bowl or as an individual salad on a lettuce
leaf garnished with mayonnaise and watercress.
WARM WEATHER MENUS 47
HASHED BROWN POTATOES
TO 8 GOLD BOILED POTATOES I HEAPING TABLESPOON BUTTER
Put butter into frying pan. When heated to bubbling stage
put in the chopped potatoes to a depth of one inch. Press
potatoes down in pan, pack firmly, season, and cook slowly,
without stirring, until potatoes are brown. Begin at one side
of frying pan and fold potatoes over to the other side like an
melet, packing closely together. Turn upside down on a very
hot platter.
CUSTARD SAUCE
PACKAGE VANILLA PUDDING 1 follow directions on package
; CUPS OF MILK / for mixing
**-:%*; OR
2 CUPS SCALDED MILK 5 TABLESPOONS SUGAR
2 EGG YOLKS }& TEASPOON SALT
} TEASPOON VANILLA EXTRACT
Beat egg yolks slightly. Add sugar and salt. Mix well. Add
calded milk slowly, stirring constantly. Cook in a double
toiler, stirring until thick enough to coat a spoon. Be careful
not to overcook as sauce will curdle. Add vanilla and chill.
BROWNIES
4 TABLESPOONS MELTED SHORTENING ^3 CUP FLOUR
CUP SUGAR I TEASPOON BAKING POWDER
EGG yi TEASPOON SALT
2 SQUARES UNSWEETENED ^ CUP CHOPPED NUT MEATS
CHOCOLATE I TEASPOON VANILLA
Add the sugar to the melted shortening. Mix well and stir
in the egg. Add melted chocolate and vanilla and mix thor-
oughly. Mix in the dry ingredients. Then stir in the nut meats.
Spread thinly (about one half inch) on a greased and floured
shallow baking pan. Bake in a slow oven (300), for twenty-
ive to thirty minutes.
48 MEALS ON WHEELS
Sauteed Lamb Chops with Glazed Pineapple
Corn on Cob Dandelion Green Salad
Stewed Rhubarb and Strawberry Pudding
Routine: Prepare the pudding.
Clean dandelions and make dressing.
Put water on for corn.
Saute* lamb chops.
Cook the corn.
Glaze pineapple.
Pour hot dressing over dandelion greens.
STEWED RHUBARB AND STRAWBERRY PUDDING
2 CUPS RHUBARB I j4 GUPS HOT WATER
I CUP STRAWBERRIES I>^ CUPS SUGAR
^ CUP QUICK TAPIOCA fr TEASPOON SALT
Hull strawberries, cut into halves, sprinkle with a little
sugar and place in refrigerator. Wash rhubarb and cut into
small pieces. If stalks are young and pink, do not peel. Cook
rhubarb, tapioca and hot water until mixture is clear, stirring
frequently. Add strawberries and remaining sugar and salt,
and stir until sugar is dissolved. Remove from fire and cool.
Serve with thin cream or whipped cream, and more fresh
crushed berries if desired.
CORN ON COB
Remove husks and silk from corn. Drop into boiling water
and cook until tender, about eight minutes.
WARM WEATHER MENUS 49
SAUTED LAMB CHOPS WITH GLAZED PINEAPPLE
I TABLESPOON FAT 4 THICK LAMB CHOPS
Heat the fat to bubbling, put in the chops and sear on both
sides. Reduce heat and allow to cook for ten to twenty min-
utes, depending on whether medium or well done chops are
preferred.
GLAZED PINEAPPLE
4 RINGS OF CANNED PINEAPPLE BROWN SUGAR
Brown the pineapple in the fat left in the pan after the
lamb chops are done. Sprinkle lightly with brown sugar, turn
rings over in order to melt the sugar. Repeat for the other side
and remove from pan. Serve with the chops.
DANDELION GREEN SALAD
3 BACON STRIPS ]/2 CUP HOT WATER
j^ CUP WEAK VINEGAR SEASONINGS
DANDELION GREENS FOR FOUR
Clean young dandelions. Be sure to wash away all grit.
Crisp in ice water, or if picked early, place in covered vege-
table pan in the refrigerator. Cut bacon into small pieces and
crisp in frying pan. To the bacon and drippings, add hot
water, vinegar and seasonings. Let come to a bubbling boil.
Pour this over the greens, which have been drained, and serve
at once.
50 MEALS ON WHEELS
Tuna Fish Salad
Creamed Peas Lyonnaise Potatoes
Fresh Peach Shortcake
Routine: Shell peas and cook.
Prepare salad.
Prepare potatoes.
Make peach shortcake.
TUNA FISH SALAD
1 SMALL CAN TUNA FISH $4 CUP FINELY CUT CELERY
2 HARD COOKED EGGS, SLICED SALT
3 SWEET PICKLES, CHOPPED MAYONNAISE
Flake coarsely the contents of can of tuna fish which has
been drained. Add hard cooked eggs (save four slices for
garnishing) pickles and celery. Mix with mayonnaise, salt to
taste and place on lettuce leaves. Garnish with slices of egg
and mayonnaise.
LYONNAISE POTATOES
2 CUPS DICED BOILED POTATOES 2 TABLESPOONS FAT
2 TABLESPOONS MINCED ONION MILK
I TABLESPOON CHOPPED PARSLEY
Potatoes should be rather underdone in boiling to produce
best results. Cook onion in fat until yellow. Add diced potatoes
and cook until a light golden brown. Add just enough milk to
cover. Let milk cook down, stirring all the while. Turn out on
platter and sprinkle with parsley.
WARM WEATHER MENUS
51
CREAMED PEAS
2 POUNDS OF PEAS
I TABLESPOON BUTTER
MILK
THICKENING
Shell peas. Drop them into just enough boiling salted water
to cover. Cook until tender. Drain, add enough milk to nearly
cover peas, add butter and thicken with a flour or cornstarch
thickening.
FRESH PEACH SHORTCAKE
8 RIPE PEACHES
CONFECTIONERS' SUGAR
I CUP WHIPPED CREAM
BAKERY SPONGE CAKE
Peel peaches, slice thinly and add enough sugar to sweeten.
Place slice of cake on a plate, put generous heap of peaches
and juice on cake and top with whipped cream. Peaches turn
dark if allowed to stand so prepare them just before serving.
52 MEALS ON WHEELS
Hungarian Goulash
Hors D'Oeuvres Melba Toast
Apple Pie with Cheese
Routine: Make apple pie.
Prepare goulash and cook.
Arrange plate of hors d'oeuvres.
APPLE PIE
Buy a good bakery pie, or prepare pastry as follows:
2 GUPS OF PASTRY FLOUR ^ CUP SHORTENING
(SIFTED BEFORE MEASURING) X TEASPOON BAKING POWDER
^ TEASPOON OF SALT COLD WATER
Sift dry ingredients together. Add shortening and work into
flour using two knives or a dough blender, until the particles
of fat are the size of large peas. Slowly add cold water (about
five tablespoons) or just enough to hold the dough together.
Chill before rolling. For filling:
3>^ CUPS SLICED FRESH COOKING 4 TABLESPOONS FLOUR
APPLES I TABLESPOON BUTTER
1^ CUPS SUGAR SPICES
Peel, core and slice the apples into one fourth inch slices.
Combine one third of the sugar and the flour and spread this
over the pastry lined pie tin. Add the apples and pour re-
maining sugar over them. Add butter in small bits and
sprinkle nutmeg and cinnamon over the top.
Moisten the edges of the bottom crust with water and
cover with the top crust. Trim and press crusts together. Prick
top cover with fork in several places to allow steam to escape.
Brush top with cream. Bake in a hot oven (425) for thirty to
forty-five minutes.
WARM WEATHER MENUS
53
HUNGARIAN GOULASH
I POUND GROUND ROUND STEAK I CAN TOMATOES
I ONION, SLICED 1^2 GUPS COOKED LIMA BEANS
2 TABLESPOONS FAT
Heat two tablespoons of fat in a frying pan and brown the
sliced onion slightly. Add the meat and slightly brown, con-
tinuing to keep meat separated into small bits as it is cooking.
Add the can of tomatoes and simmer for twenty minutes. If
the tomatoes boil away, either add liquor from the lima beans
or enough water to make the original quantity of liquid. Add
the lima beans, season with salt, paprika and pepper, heat
thoroughly and serve.
HORS D'OEUVRES
Arrange ripe olives, celery hearts, water melon pickle and
;et pickle relish on a plate. Serve with goulash.
MELBA TOAST
Use packaged melba toast, or trim stale bread of its crust
and slice as thinly as possible. Place in a pan in a slow oven
(250) and allow to dry and curl, but not brown.
54 MEALS ON WHEELS
Assorted Cold Meats
Hot Potato Salad String Beans
Cantaloupe with Vanilla Ice Cream
Routine: Bring salted water to a boil. Cook beans.
Make salad.
Arrange salad and cold meat on a platter.
Wash, cut cantaloupes in half, scoop out seeds and place in
refrigerator.
ASSORTED COLD MEATS
Purchase an assortment of meats such as cold boiled ham,
liverwurst, pressed meats and pickled tongue. Arrange on a
large platter with the potato salad.
STRING BEANS
\]/2 POUNDS STRING BEANS
Heat just enough salted water to cover the beans. When
water is boiling vigorously, add cleaned, stringed and cut up
beans. Cook until tender. Do not overcook as they will lose
their bright green color. Drain, and pour melted butter over
them.
WARM WEATHER MENUS
55
HOT POTATO SALAD
8 TO I 2 SMALL NEW POTATOES,
BOILED
2 HEAPING TABLESPOONS MINCED
PARSLEY
I SMALL ONION, MINCED
CUP CHOPPED CELERY
3 SLICES OF BACON
^ CUP SUGAR
2 TABLESPOONS FLOUR
^ CUP WEAK VINEGAR
Yl CUP WATER
TEASPOON SALT
Cut bacon into pieces, crisp and remove from frying pan.
Mix sugar, salt and flour together. Add liquids and stir. Then
add to the bacon fat in the frying pan. Cook until thick, stir-
ring continuously. Pour hot over peeled, thinly sliced boiled
potatoes. Add parsley, onion and celery, and salt to taste. Be
careful not to crush potatoes while mixing. Serve this salad
while still slightly warm, garnished with crisp bacon. Do not
chill as this makes the salad taste greasy due to the hardening
of the bacon fat.
CANTALOUPE WITH ICE CREAM
2 CANTALOUPES
I PINT VANILLA ICE CREAM
Use one half cantaloupe for each serving, remove seeds and
fill the center with vanilla ice cream.
56 MEALS ON WHEELS
Cream of Asparagus Soup
Salad Plate Assorted Crackers
Strawberry Shortcake
Routine: Prepare strawberries and place in refrigerator.
Open can of soup, place on stove.
Prepare shortcake and bake.
Assemble salad plates.
Heat the soup.
Make shortcakes.
CREAM OF ASPARAGUS SOUP
Any standard canned variety will do. Open and follow di-
rections on the can.
SALAD PLATE
SARDINES HARD COOKED EGGS
SLICED TOMATOES OLIVES
POTATO CHIPS STUFFED CELERY
WATERCRESS
Arrange several sardines on tomato slices, potato chips, hard
cooked eggs cut in half, olives and stuffed celery, on individual
plates and garnish with watercress.
STUFFED CELERY
Use prepared Roquefort cheese spread, filling hollow part
of celery stalks and sprinkling with paprika, or
1 3-OUNCE PACKAGE CREAM 2 TABLESPOONS CHOPPED
CHEESE CUCUMBER
2 MINCED GREEN ONIONS PAPRIKA
Mash cream cheese with a little cream to make it easy to
spread, add onion and cucumber, mix well and stuff celery.
Sprinkle with paprika.
WARM WEATHER MENUS 57
STRAWBERRY SHORTCAKE
1 QUART STRAWBERRIES CONFECTIONERS' SUGAR
]/2 PINT HEAVY CREAM
Wash and stem berries. Save four large perfect berries for
garnishing. Crush berries, add sugar to taste and chill.
Prepared biscuit mixture may be used for the shortcake, or
2 CUPS PASTRY FLOUR 2 TABLESPOONS SUGAR
(SIFTED BEFORE MEASURING) 4 TEASPOONS BAKING POWDER
l /t TEASPOON SALT 4 TABLESPOONS SHORTENING
^ CUP MILK
Cut shortening into dry ingredients which have been mixed
and sifted. Mixture should resemble fine corn meal. Add milk
to make a soft dough. Put on a floured surface and pat down
until it is about three quarters of an inch thick. Cut into in-
dividual rounds. Put on a greased pan and bake in a hot oven
(450) until golden brown, or about fifteen minutes. Break
open hot biscuits and spread with butter. Pour crushed berries
over each bottom half. Place top on, pour more berries over it,
garnish with whipped cream and place a large berry on top.
58 MEALS ON WHEELS
Cream of Tomato Soup
Fruit Salad in Cottage Cheese Ring Hot Clover Leaf Rolls
Routine: Prepare cottage cheese ring earlier in the day.
Prepare roll dough earlier in the day. Make rolls and set to
rise one and one half hours before dinner.
Prepare fruit and finish salad.
Bake rolls.
Heat soup.
CREAM OF TOMATO SOUP
Use any good canned soup and follow directions on the can.
COTTAGE CHEESE RING
2 CUPS COTTAGE CHEESE 2 TABLESPOONS LEMON JUICE
I }4 TABLESPOONS GELATIN I CUP WHIPPED CREAM
% CUP MILK I TEASPOON SALT
Soak gelatin in the milk and melt over hot water. Add salt
and lemon juice to the cottage cheese and thoroughly blend.
Add the melted gelatin and finally the whipped cream. Turn
into a ring mold and chill. When firm, unmold on a large
plate. Fill center with the following fruit mixture:
SECTIONS FROM 2 ORANGES I PEAR SLICED
SECTIONS FROM I GRAPEFRUIT 1 2 HONEYDEW MELON BALLS
Mix these together, marinate with French dressing and fill
the ring. Garnish salad with watercress.
WARM WEATHER MENUS 59
HOT CLOVER LEAF ROLLS
I CUP BOILING WATER % TEASPOON SUGAR
}/4 GUP SUGAR J/& GUP LUKEWARM WATER
1^ TEASPOON SALT I BEATEN EGG
I TABLESPOON SHORTENING 4 GUPS BREAD FLOUR
I CAKE YEAST (SIFT BEFORE MEASURING)
Mix boiling water, sugar, salt and shortening together and
cool to lukewarm. Soften yeast in the lukewarm water, add
one half teaspoon of sugar and stir into first mixture. Add
beaten egg, mix well, stir in two cups of flour and beat thor-
oughly. Stir in the remaining flour and mix thoroughly. Do
not knead. Grease a bowl, put dough into it and grease the
surface of the dough. Cover with waxed paper and put into
refrigerator. First rising takes place in the refrigerator.
For clover leaf rolls, take three pieces of dough each the
size of a small walnut. Shape each with greased fingers until
smooth and round. Place three of these in each cup of a
greased muffin tin, cover and set in a warm place to rise until
they double in size. In warm weather this will take about one
and one half hours, in cool weather about three hours.
Bake in a hot oven (400) from fifteen to twenty minutes.
When removed from oven, rolls should be loosened in the tin
so that they will not steam underneath. Grease top surface
with butter.
This dough can be kept on hand for at least a week in a good
refrigerator.
Good bakery rolls may be used and warmed in the oven, if
preferred.
60 MEALS ON WHEELS
Creamed Dried Beef with Mushrooms
Sauteed Summer Squash Sliced Tomato Salad
Angel Food or Sponge Cake with Orange Cream Sauce
Routine: Prepare orange cream sauce.
Parboil summer squash.
Prepare dried beef with mushrooms.
Prepare salad.
Saut6 summer squash.
SLICED TOMATO SALAD
3 TOMATOES LETTUCE
FRENCH DRESSING
To remove skin from tomatoes, either dip into boiling
water or hold over flame, twirling around until skin bursts.
Remove peel, slice and arrange on lettuce leaves. Before
serving, pour French dressing over the tomatoes.
WARM WEATHER MENUS 6 1
ORANGE CREAM SAUCE
2 EGG YOLKS, BEATEN I ORANGE (jUIGE AND GRATED
]/2 GUP SUGAR RIND)
I GUP WHIPPED CREAM
Add sugar, juice and grated rind to egg yolks and cook until
thick. Chill in the refrigerator, and just before serving, com-
bine with whipped cream. Serve very cold on a slice of cake.
CREAMED DRIED BEEF WITH MUSHROOMS
2 TABLESPOONS BUTTER 2 GUPS MILK
4 TABLESPOONS FLOUR > POUND SHREDDED DRIED BEEF
I SMALL CAN MUSHROOMS
Melt butter, add flour, blend and stir in the milk. When
thick, add the dried beef and drained mushrooms (if the mush-
rooms are not desired, add one quarter pound of dried beef).
Simmer about three minutes and serve on toast.
SAUTfiED SUMMER SQUASH
I SUMMER SQUASH FAT
FLOUR I LEMON
Peel squash, cut into individual pieces, allowing three per
person. Parboil in boiling salted water. Drain, dip in flour and
saute in bubbling melted butter. When golden brown on both
sides, serve. Garnish with slice of lemon.
WARM WEATHER MENUS
t&UM
I
WARM WEATHER MENUS
Group 2
Sauteed Calves* Liver with Bacon
Creamed Celery Macedoine of Vegetables
Boston Cooler
\.
Routine: Cut up celery and cook.
Prepare salad, set in refrigerator.
Prepare and cook liver and bacon.
Cream celery.
CREAMED CELERY
Cut up enough celery into one inch pieces, to make one
quart. Cook in a small quantity of boiling, salted water until
tender. Set aside and keep hot until needed. Make a medium
cream sauce. Drain the celery and stir in the cream sauce.
WARM WEATHER MENUS 65
BOSTON COOLER
PINT VANILLA ICE CREAM I QUART GINGER ALE
Use tall glasses or tumblers, put a large scoop of ice cream
into each glass. Pass ginger ale at the table. Pour ginger ale
over the ice cream and stir with a spoon. It tastes like an ice
cream soda.
SAUTED CALVES' LIVER WITH BACON
Soak calves' liver in hot water while partly crisping eight
slices of bacon. Take bacon out of frying pan. Drain liver and
dip into seasoned flour. Put into frying pan with the hot
bacon fat. Saute slowly until nicely browned on both sides.
Then put one half cup of hot water into the pan, cover and
steam. Remove from pan and finish crisping the bacon.
MACEDOINE OF VEGETABLES
]/2 CUP COOKED PEAS I TOMATO, CUT FINE
CUP COOKED LIMA BEANS WATERCRESS
I SHREDDED CARROT GARLIC
8 SLICES OF CUCUMBER FRENCH DRESSING
Any leftover vegetables may be used in this salad.
Rub salad bowl with clove of garlic. Put all ingredients in
bowl. Pour enough French dressing over them to moisten.
Toss lightly with a fork and spoon. Garnish with watercress
and serve chilled.
66 MEALS ON WHEELS
Chicken a la King
Buttered Asparagus Congealed Carrot and Pineapple Salad
Strawberry Pie
Routine: Make salad earlier in the day.
Bake pie shell earlier in the day.
Arrange salad and keep in refrigerator until ready to serve.
Clean asparagus and cook.
Finish strawberry pie.
Make Chicken a la King.
CONGEALED CARROT AND PINEAPPLE SALAD
I PACKAGE LEMON GELATIN ^ TEASPOON SALT
I CUP BOILING WATER I CUP CANNED PINEAPPLE CUT
1 CUP CANNED PINEAPPLE JUICE FINE
I CUP SHREDDED RAW CARROTS
Dissolve gelatin in hot water, add pineapple juice and salt.
Chill until mixture begins to congeal. Stir in the pineapple
and carrots. Pour into molds and chill until firm. Unmold on
lettuce and garnish with mayonnaise.
CHICKEN A LA KING
2 CUPS COOKED, DICED CHICKEN I CUP MILK
3 TABLESPOONS CHOPPED CANNED 2 TABLESPOONS BUTTER
PIMENTO 2 TABLESPOONS FLOUR
I CAN MUSHROOMS I TEASPOON SAGE
I CUP TOP MILK 2 EGG YOLKS
Melt butter, stir in the flour, and add milk and top milk.
Stir constantly while it thickens. Add sage and beaten egg
yolks, then add chicken, pimento, and mushrooms. Heat
thoroughly, about three minutes and serve on slices of toast.
WARM WEATHER MENUS
6 7
BUTTERED ASPARAGUS
Cut off the hard end of the asparagus, wash thoroughly and
drop into just enough boiling, salted water to cover. Cook un-
til tender. Drain thoroughly and pour melted butter over it
just before serving.
STRAWBERRY PIE
1 GOLD BAKED PIE SHELL
2 EGG WHITES
4 TABLESPOONS SUGAR
I CUP WHIPPED CREAM
5 TABLESPOONS POWDERED SUGAR
CLEANED FRESH STRAWBERRIES
Beat egg whites until stiff. Add four tablespoons of sugar
and beat until mixture has appearance of marshmallow.
Pour into pie shell and spread evenly over the bottom.
Cut large strawberries in half and arrange a heavy layer
(about one half inch thick) on top of meringue. Fold pow-
dered sugar into whipped cream and spread evenly over the
berries. Decorate the top with whole berries. This pie should
be made not over one hour before it is time to serve.
68 MEALS ON WHEELS
Sauteed Frogs 9 Legs with Tartar Sauce
Buttered Cabbage Cheese Dumplings
Apple Crumble
Routine: Prepare apple crumble earlier in the day to avoid heating
trailer at dinner time.
Make Tartar sauce.
Cook the cabbage.
Saute the frogs' legs.
Heat tomato soup.
Drop dumplings into soup.
APPLE CRUMBLE
6 TO 8 COOKING APPLES ^2 GUP WATER
I TEASPOON CINNAMON I GUP SUGAR
J^ CUP BUTTER 24 GUP FLOUR
Peel and core apples and cut enough one fourth inch slices
to make four cups. Butter casserole, add apples, sprinkle with
cinnamon and add the water. Work the flour, sugar and but-
ter with finger tips until crumbly. Spread this over the apples
and bake, uncovered, in a moderate oven (375), until apples
are thoroughly cooked, or about forty-five minutes.
BUTTERED CABBAGE
I SMALL HEAD CABBAGE MELTED BUTTER
Quarter the cabbage, drop into boiling salted water and
cook until tender. Care should be taken to keep each quarter
section together. Drain each section, place on platter and
pour butter over it.
WARM WEATHER MENUS 69
SAUTED FROGS' LEGS
FROGS' LEGS I BEATEN EGG
FLOUR FINE BREAD CRUMBS
FAT
Skin the frogs' legs, wash and dry well on paper toweling.
Season the flour, put into paper bag with the frogs' legs, and
shake well. Dip in beaten egg and roll in bread crumbs. Fry in
deep fat if possible but pan saute will do. Cook until nicely
browned, over moderate heat, about five minutes. Drain on
paper toweling and serve with Tartar sauce.
TARTAR SAUCE
% CUP MAYONNAISE I TABLESPOON CHOPPED PICKLE
I TEASPOON MINCED ONION OR RELISH
2 TEASPOONS CHOPPED PARSLEY
Mix ingredients and serve as garnish for the frogs' legs.
CHEESE DUMPLINGS
I CUP PREPARED BISCUIT FLOUR ^ CUP MILK
34 GUP FINELY GRATED CHEESE I CAN CONDENSED TOMATO SOUP
Work the cheese into the prepared flour. Add the milk
gradually to make a soft dough. Dilute the tomato soup
with water to make two cups. Heat to boiling. Make four
dumplings of the dough and drop on top of soup. Cover, and
cook slowly for fifteen minutes. Do not remove cover while
cooking. Serve dumplings covered with the tomato sauce. If
more cheese is desired in this dish, add two tablespoons of it
to the soup before adding dumplings.
70 MEALS ON WHEELS
Welsh Rarebit with Bacon
Perfection Salad Lemon Bread Pudding
Routine: Prepare pudding earlier in the day, if possible. This prevents
heating trailer at dinner time.
Prepare Perfection Salad earlier also.
Assemble salad.
Prepare rarebit with bacon.
WELSH RAREBIT WITH BACON
4 PIECES OF TOAST I JAR PREPARED RAREBIT
I 2 SLICES OF BACON
Prepared Welsh rarebit is quite good. In case it is impossible
to purchase it, use the following recipe:
2 TABLESPOONS BUTTER % TEASPOON MUSTARD
I POUND YELLOW STORE CHEESE, FEW GRAINS OF PEPPER
SHREDDED 2 BEATEN EGGS
^2 TEASPOON SALT I CUP MILK OR ALE
Melt butter in top of double boiler. Add cheese and season-
ings. As the cheese melts stir in the ale or milk. Stir constantly.
Add the beaten eggs, stir well, pour over the toast and garnish
each serving with three pieces of crisp bacon.
WARM WEATHER MENUS
LEMON BREAD PUDDING
CUPS MILK DASH OF SALT
2 BEATEN EGG YOLKS 2 EGG WHITES
]/2 GUP SUGAR 4 TABLESPOONS SUGAR
GRATED RIND OF I LEMON 2 TABLESPOONS LEMON JUICE
ENOUGH BREAD CRUMBS SQUEEZED OUT OF MILK TO MAKE I CUP
Measure the milk which has been left after pressing out
crumbs. Add enough milk to this to make two cups. Add
beaten egg yolks, sugar, grated rind and salt to the milk and
blend thoroughly with the bread crumbs. Pour into greased
baking dish and bake in a moderate oven (375), until set or
about forty minutes. Beat egg whites until stiff. Add sugar and
beat until the consistency of marshmallow. Fold in the lemon
juice, put this on top of pudding, and return to the oven.
Lower temperature of oven to 325, and bake until meringue
is golden brown. May be served hot or cold.
PERFECTION SALAD
I TABLESPOON GELATIN % CUP SUGAR
% CUP COLD WATER ^ TEASPOON SALT
X CUP WEAK VINEGAR ^ CUP DICED CELERY
JUICE OF X LEMON ^ CUP SHREDDED CABBAGE
I CUP BOILING WATER ^ GREEN PEPPER, CUT FINE
Soak gelatin in cold water for five minutes. Add to boiling
water and thoroughly dissolve. Mix with vinegar, lemon
juice, sugar and salt. When cool, and liquid starts to congeal,
stir in the cabbage, celery and pepper. Pour into molds. When
chilled turn out on lettuce leaves. Garnish with mayonnaise.
72 MEALS ON WHEELS
Fried Chicken Country Style
Riced Potatoes Cucumber Jelly with Radishes
Chocolate Junket
Routine: Prepare salad earlier in the day.
Prepare junket.
Peel and cook potatoes.
Prepare and cook chicken.
Assemble salad, keep in refrigerator until ready to serve.
Rice potatoes.
Make gravy.
CUCUMBER JELLY
1 CUP GRATED CUCUMBERS, SEEDS J/2 TEASPOON SALT
REMOVED I PACKAGE LEMON GELATIN
2 TABLESPOONS VINEGAR I CUP BOILING WATER
GREEN VEGETABLE COLORING
Add vinegar and salt to grated cucumber. Dissolve gelatin
in boiling water and color green with the vegetable coloring.
Chill, and when partially congealed, add the cucumber mix-
ture. When firm, cut into squares and serve on lettuce with
mayonnaise. Garnish with radishes.
CHOCOLATE JUNKET
Prepare according to directions on the package.
RICED POTATOES
Peel potatoes, cook in boiling salted water until tender.
Drain and put through a potato ricer. Serve with a lump of
butter and paprika.
WARM WEATHER MENUS 73
FRIED CHICKEN COUNTRY STYLE
THREE POUND CHICKEN FAT
FLOUR
Cut chicken into pieces for frying. Wash and dry. Drop into
a paper sack containing flour, seasoned with salt and pepper.
Shake well in order to coat thoroughly each piece of chicken
with the flour. Put several tablespoons of fat into the frying
pan and when bubbling hot put in the chicken and brown
slowly on all sides. Add one half cup of water, cover and
steam slowly for ten to fifteen minutes.
Remove chicken from pan and make a gravy with a cup of
milk and thickening added to the drippings in the pan.
74 MEALS ON WHEELS
Beef in Sour Cream
Tomato Aspic Buttered Beet Greens
Fresh Blueberries with Orange Cookies
Routine: Prepare tomato aspic earlier in the day.
Prepare cookies earlier in the day.
Wash blueberries, sugar and chill.
Bake cookies.
Prepare beet greens.
Prepare beef.
ORANGE REFRIGERATOR COOKIES
J/ CUP BUTTER ^4 TEASPOON BAKING SODA
I GUP SUGAR J/2 TEASPOON BAKING POWDER
I EGG GRATED RIND OF I ORANGE
% TEASPOON SALT 2 TABLESPOONS ORANGE JUICE
CUPS FLOUR
Cream the butter, add the sugar gradually, then the well
beaten egg. Add orange juice and rind. Sift the dry ingredients
together and add to the first mixture. Stir well, chill, then
mold into a roll about two inches in diameter. Chill until
firm. Slice into thin wafers and bake on a cookie sheet in a
moderate oven (400), for eight to ten minutes or until a light
golden brown. Remove from cookie sheet as soon as done.
BUTTERED BEET GREENS
Wash carefully two pounds of beet greens with the small
beets attached. Cut away all wilted leaves and put them into
a kettle with a very little boiling, salted water. A good deal
of water clings to the greens when they are washed. Cook until
tender, about twenty to twenty-five minutes, drain as dry as
possible, season and add melted butter, and vinegar if desired.
WARM WEATHER MENUS 75
TOMATO ASPIC
1 TABLESPOON GELATIN I TEASPOON ONION JUICE
X CUP COLD WATER % TEASPOON SALT
\]/2 CUPS TOMATO JUICE }& TEASPOON WHITE PEPPER
2 TABLESPOONS WEAK VINEGAR > TEASPOON GROUND CLOVES
I TEASPOON SUGAR MAYONNAISE
Soak gelatin in cold water. Heat tomato juice and pour
over gelatin and thoroughly mix to dissolve. Add seasonings
and pour into molds. Chill, unmold on lettuce and serve with
mayonnaise.
BEEF IN SOUR CREAM
I PORTERHOUSE OR SIRLOIN STEAK 6 MEDIUM ONIONS
I MEDIUM SIZED CAN MUSHROOMS I PINT SOUR CREAM
Have steak cut about one half inch thick, then into strips,
one by one and one half inches long. Brown in a frying pan
with additional butter if meat is lean. Salt and pepper while
browning. Remove meat from pan and place sliced onions in
the pan with the fat. Cover and steam until tender, stirring
occasionally. Put beef, mushrooms and sour cream into the pan
with the onions, and simmer for ten minutes. A little hot water
may have to be added. The sauce should be creamy and not
boiled away.
76 MEALS ON WHEELS
Chop Suey
Rice Endive and Beet Salad
Canned Apricots with Date Kisses
Routine: Mix and bake kisses; early, preferably.
Open canned apricots and place in refrigerator.
Boil the rice and when cooked, drain and set in oven to steam
dry.
Prepare ingredients for chop suey and put in frying pan to
cook.
Make salad and set in refrigerator.
CHOP SUEY
I POUND LEAN BEEF GUT IN SMALL I GUP FINELY CUT CELERY
PIECES I CUP SLICED ONIONS
% POUND PORK CUT IN SMALL I CUP COOKED MUSHROOMS
PIECES ^4 CAN BEAN SPROUTS
1 TABLESPOON BUTTER I TABLESPOON MOLASSES OR
2 GUPS WATER BROWN SUGAR
I TABLESPOON CHOP SUEY SAUCE
Melt butter in frying pan and brown the meat pieces in it.
Add the water and simmer twenty minutes. Then add celery,
mushrooms, onions and bean sprouts, one tablespoon molasses
or brown sugar, and salt and pepper to taste. Cook until celery
and onions are tender, about fifteen minutes. Before serving
add chop suey sauce.
ENDIVE AND BEET SALAD
Wash and separate leaves of two small endive, slice two
cold cooked canned beets for each person, place on endive
and serve with French dressing.
WARM WEATHER MENUS 77
BOILED RICE
Wash thoroughly two cups of rice, rubbing between the
nds until all cloudiness has disappeared. Add gradually to
two quarts of boiling salted water. Boil rapidly, uncovered, for
fifteen or twenty minutes, or until the kernels are soft when
pressed between the thumb and finger. Place in a colander and
pour boiling water over the rice to remove loose starch and
separate the grains. Drain and place in the oven with the door
open to allow rice to dry out. The grains should be separate
and distinct.
DATE KISSES
I EGG WHITE, WELL BEATEN ^ CUP WALNUT MEATS
% CUP POWDERED SUGAR ^ CUP DATES, CHOPPED
Fold sugar, walnut meats and dates into beaten egg whites.
Drop on a greased pan and bake in a slow oven (300). Recipe
makes a dozen kisses.
78 MEALS ON WHEELS
Baked Stuffed Fish
Mustard Pickle Creamed Spinach
Fresh Raspberries and Cream
Routine: Prepare fish and bake.
Clean spinach and cook.
Clean raspberries and put into refrigerator.
Cream spinach.
BAKED STUFFED FISH
Scale, clean and wash one two-pound fish and wipe dry in
side and out.
Stuffing:
I % CUPS BREAD CRUMBS I TABLESPOON MINCED PARSLEY
1 MEDIUM ONION, CHOPPED SALT AND PEPPER
Blend all of the above ingredients together. Add enough ho
water to make a moist, soft stuffing.
Fill the cavity of the fish with the stuffing and tie together
Place on a rack in an oblong pan. If fish is not an oily fish,
two or three strips of bacon across the top or rub with meltec
butter. Sprinkle with salt and pepper and bake in a moderate
oven (425) for forty-five minutes.
CREAMED SPINACH
2 POUNDS FRESH SPINACH I TABLESPOON BUTTER
MILK THICKENING
Wash spinach, making sure that all sand has been removed
Put into pan, do not add any water, cover and cook until ten
der, ten to fifteen minutes. Drain well, chop, add butter
enough milk to nearly cover and thickening. Cook until thor
oughly heated and thickened.
COOL WEATHER MENUS
taup I
COOL WEATHER MENUS
Group 1
Curry of Veal
Noodles Orange, Prune and Cream Cheese Salad
Canned Apple Sauce with Cream
Vanilla Wafers
Routine: Put water on for noodles. Drop them in when water boil
Prepare curry but do not cook.
Prepare salad, set in refrigerator.
Open can of apple sauce, put into sauce dishes and sprinkk
with nutmeg.
Cook the curry of veal.
COOL WEATHER MENUS 8 1
GURRY OF VEAL
2 TABLESPOONS BUTTER I TEASPOON GURRY POWDER
2 TABLESPOONS FLOUR 2 GUPS STOCK OR MILK
2 TEASPOONS CHOPPED ONION 2 GUPS CUT UP VEAL
SALT AND PEPPER
Melt butter and saute chopped onion until a delicate brown.
Skim out onions, then add flour and curry. Mix in well. Add
milk and meat. Stir continuously until thick and smooth.
Season to taste. The curry of veal may be poured over the
noodles and garnished with a bit of currant or other tart
jelly. Any other leftover cooked meat may be used.
ORANGE, PRUNE AND CREAM CHEESE SALAD
12 SMALL PRUNES THIN CREAM OR MAYONNAISE
I 3-OUNGE PACKAGE CREAM 4 SLICES OF ORANGE
CHEESE FRENCH DRESSING
Remove the stones from the prunes. Fill the cavities with
cream cheese that has been rubbed to a smooth paste with
cream or mayonnaise. Place a slice of orange on a lettuce leaf
and arrange three stuffed prunes on top. Serve with French
dressing.
BOILED NOODLES
Follow directions on package of noodles or drop into boiling
salted water and cook until tender.
82 MEALS ON WHEELS
Ham Loaf
Broiled Bananas Succotash
Head Lettuce, Thousand Island Dressing
Gingerbread with Lemon Sauce
Routine: Prepare ham loaf and put in oven to bake.
Prepare succotash (corn and string beans).
Make Thousand Island Dressing.
Make lemon sauce.
Broil bananas.
Gingerbread may be purchased at bakery or made after
breakfast with prepared gingerbread mixture.
HAM LOAF
2 CUPS BREAD CRUMBS I TEASPOON SALT
I EGG I CUP MILK
% TEASPOON PEPPER I POUND LEAN PORK, GROUND
I POUND SMOKED HAM, GROUND 4 STRIPS BACON
Mix bread crumbs, egg, seasonings, milk and meat together,
Blend thoroughly. Put into a greased loaf tin or glass baking
dish which has been lined with three or four strips of bacon.
Bake one hour in a moderate oven (375).
BROILED BANANAS
4 BANANAS I TABLESPOON BUTTER
Remove skin from bananas. Melt butter in frying pan, and
have sides and bottom well covered with it. Place bananas in
pan, saute slowly until brown and soft, five to ten minutes.
COOL WEATHER MENUS
SUCCOTASH
I SMALL CAN GOLDEN BANTAM I SMALL CAN STRING BEANS OR
CORN OR KERNELS FROM TWO ^ POUND FRESH STRING BEANS
EARS OF CORN 2 TEASPOONS BUTTER
t^2 CUP MILK
Mix canned corn and beans in stewpan with one half cup
milk and two teaspoons of butter. Salt and pepper to taste.
Heat, being careful not to let it burn.
If fresh vegetables are used, cook separately, drain off
water and proceed as above.
THOUSAND ISLAND DRESSING
(See Index)
LEMON SAUCE
$ CUP SUGAR
I TABLESPOON CORNSTARCH
I CUP WATER
2 TABLESPOONS LEMON JUICE
DASH NUTMEG
I TEASPOON BUTTER
Mix sugar and cornstarch thoroughly, stir in water and
cook until clear and thick, stirring constantly. Take off the
stove and add lemon juice, nutmeg and butter and stir until
butter is melted. Serve hot on gingerbread squares.
84 MEALS ON WHEELS
Baked Savory Omelet
buttered Spinach Grapefruit and Avocado Salad
Rice Dainty
Routine: Prepare rice dainty and place in refrigerator.
Prepare savory omelet and bake.
Cook spinach.
Prepare salad.
SAVORY OMELET
3 ROUNDED TABLESPOONS BUTTER 2 TABLESPOONS MINCED ONIONS
3 ROUNDED TABLESPOONS FLOUR I TABLESPOON PAPRIKA
I GUP MILK 3 EGG YOLKS
3 EGG WHITES, STIFFLY BEATEN
Melt butter and stir in the flour, add the milk and cook un-
til thick, stirring continuously. Add onion and paprika. Beat
the egg yolks and add to the mixture, then fold in the beaten
egg whites. Pour into a greased casserole and bake slowly
in oven (350) for forty minutes.
BUTTERED SPINACH
I CAN SPINACH OR 2 POUNDS FRESH SPINACH
Wash fresh spinach and pick over carefully to eliminate all
wilted pieces. Cut off the root end and keep washing until all
sand is removed. Put into covered pan. Do not add any water
as sufficient water clings to the leaves to prevent burning.
Cook until tender, stirring with fork occasionally. Drain
spinach and add butter. Avoid overcooking, as this darkens ;
spinach.
COOL WEATHER MENUS '85
GRAPEFRUIT AND AVOCADO SALAD
I GRAPEFRUIT I AVOCADO PEAR
FRENCH FRUIT DRESSING
Carefully remove all membrane from sections of grapefruit.
Pare and remove seed from a ripe avocado. Cut crosswise in
sections as near the size of the grapefruit segments as possible.
With the wide side of the sections uppermost, lay alternate
sections of avocado and grapefruit in nests of lettuce or chicory.
Serve with French fruit salad dressing. (See index.)
RICE DAINTY
2^ CUP GOLD BOILED RICE ^ CUP WHIPPED CREAM
J^ CUP FRUIT (EQUAL PARTS $4 GUP CONFECTIONERS' SUGAR
DATES, BANANAS AND PINEAPPLE)
Mix lightly the boiled rice and fruit. Fold in the whipped
cream which has been sweetened with the sugar. Add a few
grains of salt. Chill and serve, piled lightly in sherbet glasses.
86 MEALS ON WHEELS
Small Meat Loaf
Baked Potatoes Combination Salad
Fresh Grapes and Pears
Routine: Put meat loaf together and place in oven to bake.
Scrub potatoes. Place around loaf tin of meat.
Prepare salad, marinate and place in refrigerator.
Wash grapes and pears; chill.
SMALL MEAT LOAF
~*/2 POUND ROUND STEAK GROUND I TEASPOON SALT
X POUND LEAN PORK GROUND I TEASPOON CHOPPED ONION
^2 GUP CRACKER CRUMBS ^ CUP MILK
I EGG PEPPER
3 STRIPS BACON
Mix ground meat, cracker crumbs, beaten egg, salt, onion,
pepper and milk using large mixing spoon. Grease a loaf cas-
serole and press strips of bacon to sides and bottom of it.
Pour in the meat mixture and bake in a hot oven (425) for
forty minutes.
BAKED POTATOES
Select smooth, unblemished potatoes of uniform medium
size, so that they will all bake in the same length of time.
Scrub well and dry. If a crisp skin is desired rub them with ai
unsalted fat or cooking oil before baking. Bake in a hot ov<
(425). Be sure to have oven hot before potatoes are put in. ;
Bake for forty to sixty minutes. To test potatoes, squeeze thei
When soft cut each potato open and serve with a lump
butter in the opening. Potatoes may be partly boiled, then pi
into oven to bake. This will greatly shorten baking time.
COOL WEATHER MENUS
COMBINATION SALAD
4 FLOWERETTES OF RAW CAULI- ^ MEDIUM ONION, MINCED
FLOWER SLICED CROSSWISE 4 SLICED RADISHES
I SHREDDED CARROT ^ GREEN PEPPER, CHOPPED FINE
CHICORY LEAVES FRENCH DRESSING
MAYONNAISE
Blend all together, marinate with French dressing and
season. Place on chicory or lettuce leaves. Top with a teaspoon
of mayonnaise.
88 MEALS ON WHEELS
Sauteed Bass with Tartar Sauce
Potato Chips Creamed Lima Beans
Baked Custard
Routine: Prepare custard and bake.
Shell lima beans or open canned beans.
Prepare fish and saute.
Make Tartar sauce.
Place potato chips in warmed oven after custard has been
taken out. Heat thoroughly or until crisp.
Cream the lima beans.
SAUTED BASS WITH TARTAR SAUCE
Select a two pound bass, skin, bone and cut into portion
size pieces. Dry on paper toweling and dredge with seasoned
flour. Heat fat in a frying pan to the smoking stage and lay in
the pieces of fish. Fry on one side until golden brown and then
turn and brown on the other side. Reduce the heat and turn
and fry until done.
COOL WEATHER MENUS 89
BAKED CUSTARD
$4 CUP CONDENSED SWEETENED 3 EGGS, SLIGHTLY BEATEN
MILK % TEASPOON SALT
2;^ CUPS HOT WATER NUTMEG
Mix the condensed milk with hot water and pour gradually
over the eggs. Add salt and pour into a baking dish. Sprinkle
with nutmeg and place baking dish in a pan. Pour into the
pan one inch of hot water and bake until custard is set, in a
slow oven (300) , from thirty to forty minutes. When the cus-
tard is done, a knife blade inserted into it will come out clean.
CREAMED LIMA BEANS
2 POUNDS LIMA BEANS I TABLESPOON BUTTER
MILK THICKENING
Shell lima beans, drop them into boiling salted water and
cook until tender or about twenty 'minutes. If canned beans are
used, drain off the liquor.
Add enough milk to nearly cover the beans. Add either
cornstarch or flour thickening. (To make thickening add
enough water to a tablespoon of flour or a teaspoon of corn-
starch to make consistency of thick cream.) After adding
thickening, add the butter and cook until thickened.
TARTAR SAUCE
1 CUP MAYONNAISE 2 TABLESPOONS SWEET PICKLE
2 TEASPOONS MINCED ONION RELISH
^2 TEASPOON HORSERADISH
Mix mayonnaise with the other ingredients.
go MEALS ON WHEELS
Fish Souffle
Stewed Corn and Tomatoes Cucumber and Lettuce Salad
Canned Fig Pudding with Foamy Sauce
Routine: Prepare souffle and put into oven.
Prepare corn and tomatoes. Heat just before serving.
Prepare salad.
Make Foamy Sauce.
Heat fig pudding.
FISH SOUFFLfi
I CUP FLAKED CANNED FISH OR 2 TEASPOONS MINCED PARSLEY
LEFTOVER FISH I TEASPOON LEMON JUICE
$4 CUP TOP MILK 3 EGG YOLKS
I CUP BREAD CRUMBS 3 EGG WHITES BEATEN STIFF
Heat milk and bread crumbs. Add parsley, fish and lemon
juice and season to taste. Beat yolks until thick and lemon
colored and stir into fish mixture. Fold in stiffly beaten whites.
Bake in a greased casserole in a moderate oven (400) for
forty minutes.
CUCUMBER AND LETTUCE SALAD
I CUCUMBER LETTUCE LEAVES
FRENCH DRESSING
Cut off ends of washed cucumber. Peeling is not necessary.
Slice thin and arrange three or four slices on lettuce leaves.
Serve with French dressing.
COOL WEATHER MENUS 9 1
STEWED CORN AND TOMATOES
2 GUPS COOKED CORN (FRESH OR I TEASPOON SALT
CANNED) i TEASPOON SUGAR
2 CUPS TOMATOES (FRESH OR 2 TABLESPOONS BUTTER
CANNED) PEPPER
Mix seasonings with corn and tomatoes and cook until well
blended. If fresh corn or tomatoes are used cook until tender,
about ten minutes. Add butter, and serve. If the mixture is
thin, add cornstarch or flour thickening. This is made by
combining either two tablespoons of flour or two teaspoons
cornstarch, with some cold water to make a mixture as thin as
cream.
FOAMY SAUCE FOR PUDDING
^2 GUP BUTTER I EGG
i CUP CONFECTIONERS' SUGAR 2 TABLESPOONS HOT WATER
I TEASPOON VANILLA
Cream butter, gradually add sugar, well beaten egg and
hot water. Heat over hot water, beating continuously until
mixture thickens. Add flavoring. Serve on hot pudding. Good
for any steamed pudding.
** x:lxI2ioU^S2^x
-% <..., i i >\ f
v^-i^jv.-ra&y
92 MEALS ON WHEELS
Breaded Veal Steak
Browned New Potatoes Asparagus Salad Vinaigrette
Mixed Fruit Compote with Store Macaroons
Routine: Bread the veal and set aside until ready to cook.
Scrape and put small new potatoes on to boil.
Open canned fruit for compote and arrange in individual
glasses.
Assemble asparagus salad and place in refrigerator.
Saute the veal and brown the potatoes.
BREADED VEAL STEAK
Select veal cut from the round and have it sliced thin. Gut
into portions and dip into beaten egg. Roll the pieces in finely
powdered bread or cracker crumbs and set aside until ready
to cook. Allow twenty minutes for saute. Heat fat in the frying
pan. When smoking hot, lay the breaded veal in the pan and
allow the egg mixture to set. Turn and do likewise on the other
side, then reduce the heat. Season with salt and pepper and
cook over low heat until the meat is nicely browned on both
sides.
To make a gravy, add two tablespoons of flour to the re-
maining fat and mix well. Add one and one half cups of milk
and stir until smooth and thick.
MIXED FRUIT COMPOTE
Mix nine ounce cans each, of Queen Anne cherries, apri-
cots, and pineapple tidbits with one sliced banana. Arrange
in sherbet glasses and serve with macaroons.
COOL WEATHER MENUS
93
BROWNED NEW POTATOES
Scrape and wash enough small potatoes for the family. Put
on to boil with sufficient salted water to cover potatoes. When
almost tender, remove from the fire and drain. Put two table-
spoons of butter into frying pan and when bubbling, add the
potatoes. Turn gently until all sides are brown. More fat may
be needed depending on the size and quantity of the potatoes.
Season with salt and pepper.
ASPARAGUS SALAD VINAIGRETTE
I SMALL CAN ASPARAGUS
4 TABLESPOONS MINCED ONIONS
FRENCH DRESSING
4 TABLESPOONS MINCED SOUR
PICKLES
YELLOW CHEESE
Drain contents of one can of asparagus. Arrange in groups
on lettuce, sprinkle onion and pickle over the asparagus and
dress with French dressing. Salad may be garnished with
cheese carrots. Take any good snappy soft yellow cheese. Mold
in the hand into the shape of tiny carrots. Thrust small sprig of
parsley into the large end and serve with the salad.
94 MEALS ON WHEELS
Codfish Balls with Egg Sauce
Baked Stuffed Tomatoes Molded Cabbage Salad
Fresh or Canned Pineapple and Peanut Cookies
Routine: Molded cabbage salad should be made early in the day.
Slice off enough peanut cookies for dinner and bake on a
cookie sheet.
While cookies are baking, prepare tomatoes and bake.
Boil eggs for egg sauce.
Slice pineapple and put in refrigerator.
Make codfish balls and saute.
Make egg sauce.
MOLDED CABBAGE SALAD
I TABLESPOON GELATIN ij^ TABLESPOONS SUGAR
% GUP COLD WATER GREEN VEGETABLE COLORING
I J CUPS HOT WATER ^ TEASPOON SALT
3 TABLESPOONS TARRAGON OR ij^ GUPS SHREDDED CABBAGE
CIDER VINEGAR MAYONNAISE
Soften gelatin in the cold water; dissolve in the hot water.
Add vinegar, sugar and salt, and stir until the sugar is dis-
solved. Tint a delicate green. Cool, and put into refrigerator to
congeal partially. When slightly congealed, combine with
shredded cabbage and pour into individual molds. Chill and
serve on lettuce leaf. Garnish with mayonnaise.
BAKED STUFFED TOMATOES
4 MEDIUM SIZED TOMATOES % CUP STORE CHEESE GRATED
}4 CUP BREAD CRUMBS 2 TABLESPOONS MELTED BUTTER
Cut off stem end of tomatoes. Remove centers with a sharp
knife. Fill cavities with stuffing made from bread crumbs,
melted butter and cheese, all of which have been mixed and
moistened with some of the chopped tomato centers. Season
to taste. After tomatoes are filled, top each with a fine coating
of bread crumbs. Place in a greased pan, bake in a moderate
COOL WEATHER MENUS 95
oven (400) for twenty minutes, or until tender but not soft
enough to lose shape.
EGG SAUCE
2 TABLESPOONS FAT I CUP MILK
2 TABLESPOONS FLOUR 2 HARD BOILED EGGS
Make a medium white sauce by melting fat, blending in
flour and adding milk. Stir continuously until thick. Add
chopped eggs and season to taste.
CODFISH BALLS WITH EGG SAUCE
1 CAN READY TO FRY CODFISH CAKES (MAKE INTO SMALL BALLS AND
SAUT) OR
2 MEDIUM SIZE POTATOES I CUP DRIED CODFISH
I BEATEN EGG ^4 CUP MILK
I Peel and cut potatoes into small pieces. Add codfish, cover
th water and bring to a boil. Drain and add fresh water,
^ook until tender. Drain and mash. Add egg and mix thor-
oughly. Add enough milk to make mixture into firm little
balls. Do not have them too soft. Saute in a frying pan, turning
to brown on all sides. Drain on paper toweling.
PEANUT COOKIES
I CUP BROWN SUGAR ^ TEASPOON BAKING SODA
}/2 CUP BUTTER I }4, CUPS CAKE OR PASTRY FLOUR
I EGG (SIFTED BEFORE MEASURING)
% TEASPOON CREAM OF TARTAR ^ CUP FINELY CHOPPED PEANUTS
Cream butter, add sugar and beaten egg. Sift flour, soda,
and cream of tartar together and mix thoroughly with first
mixture. Add chopped peanuts and place dough in refriger-
ator to chill. Form in a roll about two inches in diameter,
wrap in wax paper and keep in refrigerator until cookies are
needed. Cookies are sliced off and baked on a greaseless cookie
sheet in a hot oven (425) for eight to ten minutes.
96 MEALS ON WHEELS
Cheese Souffle with Currant Jelly
Hot String Bean Salad Eggplant Sticks
Cup Cakes with Hot Fruit Sauce
Routine: Prepare souffle and put to bake.
Prepare string beans and cook.
Make eggplant sticks.
Make sauce for cakes.
Finish preparing beans.
Saute the eggplant.
CHEESE SOUFFLfi
3 TABLESPOONS FLOUR DASH OF PEPPER
3 TABLESPOONS BUTTER I GUP GRATED CHEESE
I GUP MILK 3 EGG YOLKS
^ TEASPOON SALT 3 EGG WHITES, BEATEN STIFF
Melt the butter and stir in the flour and seasonings. Add the
milk and make into a thick white sauce, stirring constantly.
Add the cheese and egg yolks and stir until the cheese is
melted and the yolks are set. Fold in the beaten egg whites,
pour into a greased baking dish and place in a pan containing
one half inch of hot water. Bake in a moderate oven (350) for
thirty minutes or until egg white is set. Serve at once as it be-
gins to fall as soon as it is removed from the oven.
COOL WEATHER MENUS 97
HOT STRING BEAN SALAD
I POUND STRING BEANS 2 SLICES OF BACON
I TABLESPOON MINCED ONION > CUP WEAK VINEGAR
Slice beans lengthwise and set to boil in salted water. When
tender, remove from the fire and drain. Sprinkle the onion
over the beans.
Crisp two slices of bacon which have been cut into half inch
lengths. Skim out of the fat and toss over the hot beans. Pour
the vinegar into the fat being careful that it does not boil up
too quickly at first. Pour hot mixture over the beans.
EGGPLANT STICKS
12 EGGPLANT STICKS I EGG
BREAD CRUMBS SALT
FAT
Peel and cut eggplant crosswise into one half inch thick
slices. Cut each slice into sticks one inch wide. Dip into the
beaten egg and then into the crumbs. Saute on all sides in hot
fat. When golden brown, lay on paper toweling to absorb ex-
cess fat and serve.
HOT FRUIT SAUCE
I CUP CANNED FRUIT JUICE I TEASPOON LEMON JUICE
I TABLESPOON CORNSTARCH
Blend cornstarch with two tablespoons of fruit juice. Heat
balance of fruit juice, add cornstarch mixture and cook until
thick and clear. Serve hot on cup cakes.
98 MEALS ON WHEELS
Peppers Stuffed with Corned Beef Hash
Buttered Young Onions and Carrots
Mixed Pickles and Green Olives
Chocolate Meringue Pie
Routine: Make pie earlier in the day.
Parboil peppers.
Prepare vegetables for cooking and set on to boil.
Stuff peppers and bake.
STUFFED GREEN PEPPERS
I CAN CORNED BEEF HASH 4 GREEN PEPPERS
BUTTERED BREAD CRUMBS
Open corned beef hash and heat. Cut off stem ends of
peppers and cut out seedy portions. Parboil them. Drain and
fill them with the hash. Top with buttered crumbs, and set up-
right in a baking dish to which has been added one half cup
of water. Bake in quick oven (425) for twenty minutes, or un-
til bread crumbs are nicely browned.
BUTTERED YOUNG ONIONS AND CARROTS
12 SMALL YOUNG ONIONS 4 MEDIUM CARROTS
I TABLESPOON BUTTER
Scrape and dice the carrots, set on to boil with the onions.
When tender, drain and season and mix in one tablespoon of
butter.
COOL WEATHER MENUS 99
CHOCOLATE MERINGUE PIE
Pastry for pie shell: Use y recipe for one shell
2 CUPS PASTRY FLOUR COLD WATER
(SIFTED BEFORE MEASURING) f TEASPOON SALT
J4 TEASPOON BAKING POWDER X GUP SHORTENING
Sift dry ingredients together. Add shortening and work in
lightly until particles of fat are the size of large peas. Add cold
water slowly, just enough to hold dough together. If possible,
chill before rolling out for shell.
Roll out pastry and line a pie tin. Press firmly to pan, prick
pastry with a fork and bake in a hot oven (500) for ten min-
utes or until a golden brown.
Chocolate Filling
Use prepared chocolate pudding according to directions on
package and when cool put into the cold pie shell or use fol-
lowing recipe:
I ]/2 GUPS SCALDED MILK ^ TEASPOON SALT
I ^3 CUP SUGAR ^ CUP COLD MILK
5 TABLESPOONS FLOUR 3 EGG YOLKS
I I SQUARE CHOCOLATE ]/2 TEASPOON VANILLA
Mix sugar, salt, flour together. Add cold milk, then beaten
egg yolks. Mix this with scalded milk. Cook in double boiler
until thick. Remove from fire. Add flavoring and melted
chocolate. Cool and pour into a baked pie shell.
Meringue for Top of Pie
3 EGG WHITES 6 TABLESPOONS SUGAR
Beat egg whites until dry and stiff, add sugar gradually and
beat until like marshmallow. Pile on top of pie and brown in
slow oven (300) for twelve minutes, or until a light golden
brown.
100 MEALS ON WHEELS
Roast Leg of Lamb, Mint Jelly
Browned Potatoes Buttered Peas
Assorted Cheese and Crackers
Bowl of Grapes, Tangerines and Tart Apples
Routine: Put roast into oven.
One hour before roast is ready, place peeled potatoes around
it.
Open canned peas and put into pan to heat, or if fresh peas
are used drop shelled peas into vigorously boiling salted
water and cook until tender.
Arrange cheese and crackers on dish.
Arrange fruit on plate.
Make gravy.
ROAST LEG OF LAMB
Select a four-pound leg of lamb. Wipe with a damp cloth,
then rub well with salt and pepper and dredge with flour. Set
on a rack, skin side down, in an open roasting pan and put
into a hot oven (500) to sear until nicely browned, about
twenty minutes. When browned, turn heat down to moderate
(350) and bake, allowing twenty minutes to each pound.
When roast is done, remove from pan. Add water or milk and
stir in enough flour thickening to make a gravy. Season with
salt and pepper if necessary.
BROWNED POTATOES
One hour before the roast is done pour in one half cup of
hot water. Surround the roast with small peeled potatoes. Al-
low to bake, turning them until they brown on all sides. When
done, remove to a platter with the meat, and make a gravy
with what is left in the roasting pan.
COOL WEATHER MENUS I O I
Scalloped Potatoes with Ham
Harvard Beets Raw Carrot Salad
Fresh Oxheart Cherries
Crackers and Cheese
Routine: Prepare potato dish and set in oven to bake.
Make sauce for the beets and put in the cubed beets.
Shred carrots. Put on individual lettuce nests, sprinkle with
salt, garnish with mayonnaise and paprika and place in
refrigerator.
Wash the cherries and place in refrigerator.
Arrange crackers and cheese on a plate.
SCALLOPED POTATOES WITH HAM
1 THIN SLICE SMOKED HAM 3 CUPS MILK
6 MEDIUM POTATOES FLOUR
PEPPER
Put ham through food chopper. Peel and slice the potatoes
thinly. Scald milk while preparing the potatoes. Put into a
greased baking dish alternate layers of potatoes and ham with
a sprinkling of flour. When all the ingredients are in the dish,
pour over the hot milk. This should just reach the top of the
potatoes. Set in a hot oven (425) and bake forty to fifty min-
utes.
HARVARD BEETS
'l SMALL CAN BEETS, CUBED 2 TABLESPOONS BUTTER
*/2 CUP SUGAR */ CUP MILD VINEGAR
2 TABLESPOONS FLOUR % CUP WATER
^ TEASPOON SALT
Mix sugar and flour and add the vinegar and water. Stir
continuously and cook until thick. Add salt and butter. Mix
with beets and reheat.
102 MEALS ON WHEELS
Spanish Lamb
Julienne Potato Chips Sour Cream Slaw with Celery Hearts
Warm Mixed Stewed Fruits with Hard Sauce
Routine: Stew the fruits which have been soaked according to direc-
tions on each package.
Prepare Spanish lamb and put into oven.
Mix salad and put into refrigerator.
Make hard sauce.
Reheat package potato chips.
SPANISH LAMB
2 TABLESPOONS BUTTER 2 CUPS TOMATOES
4 TABLESPOONS CHOPPED ONION 2 CUPS DICED COOKED LAMB
4 TABLESPOONS CHOPPED CELERY I TABLESPOON PARSLEY, CUT FINE
BUTTERED CRUMBS ^ CUP BOILED RICE
Any leftover meat or cooked rice, noodles or potatoes may
be used as a foundation for this dish.
Put butter into frying pan and when hot add the onion and
chopped celery. When the onion begins to turn yellow, add
the tomatoes, lamb, parsley and rice, and season with salt and
pepper. Cook for five minutes, stirring all the while. Pour into
a greased casserole, sprinkle with buttered crumbs and bake
twenty to thirty minutes in a hot oven (425), or until the
crumbs are lightly browned.
MIXED STEWED FRUITS
I PACKAGE MIXED DRIED FRUITS
Follow directions on package for soaking and cooking but
COOL WEATHER MENUS
103
do not add sugar. Serve warm with a bit of hard sauce on top
and a dash of nutmeg.
HARD SAUCE
CUP BUTTER
i GUP CONFECTIONERS' SUGAR
I TEASPOON RUM OR VANILLA
EXTRACT
Cream butter and thoroughly mix with the sugar and ex-
tract. Keep in refrigerator until ready to serve.
SOUR CREAM SLAW WITH CELERY HEARTS
SHREDDED CABBAGE FOR FOUR
^ CUP HEAVY SOUR CREAM
% CUP WEAK CIDER OR WINE
VINEGAR
TEASPOON SALT
2 TABLESPOONS SUGAR
TEASPOON PAPRIKA
Add vinegar, salt, sugar and paprika to the sour cream.
Stir all together and pour over the finely shredded cabbage
(enough for four persons), and toss about until it is well
coated. Serve in a salad bowl, garnished with celery hearts.
104 MEALS ON WHEELS
Frankfurters Stuffed with Potatoes
Creamed Onions Wilted Lettuce
Orange Boston Pie
Routine: Peel and cook potatoes and mash.
Peel and cook onions.
Prepare filling for pie and cool.
Prepare frankfurters and put into oven.
Finish making Orange Boston Pie.
Make wilted lettuce.
CREAMED ONIONS
In peeling onions, remove all outside skin as they should be
white as milk when served. Drop them into boiling water and
boil about ten minutes. Drain, add fresh boiling water and
cook about ten minutes longer or until tender. Before cooking
is completed, add salt. Drain thoroughly and pour medium
white sauce over them.
ORANGE BOSTON PIE
Store sponge or butter layer cake not iced.
Filling
% CUP MILK I TABLESPOON BUTTER
% CUP SUGAR I EGG, BEATEN
I TABLESPOON CORNSTARCH PINCH SALT
% CUP ORANGE JUICE GRATED RIND OF ^ ORANGE
Mix sugar, cornstarch and salt. Add milk, butter, egg and
cook in a double boiler. Stir until thick and smooth. Add or-
ange juice and grated rind and stir until blended. Cool and
pour over lower layer of the cake, place top layer on and
either sprinkle confectioners' sugar or spread whipped cream
on top. Serve in wedge shaped pieces.
COOL WEATHER MENUS 1 05
FRANKFURTERS STUFFED WITH POTATOES
6 MEDIUM POTATOES 4 FRANKFURTERS
GRATED CHEESE
Peel and thickly slice the potatoes. Boil until tender, drain,
mash well and season as for mashed potatoes. Split frank-
furters lengthwise and fill the opening with the mashed po-
tato. Sprinkle the top with grated cheese, place in a shallow
greased pan in the oven and bake at moderate heat (400)
until the cheese is melted and the frankfurters are lightly
browned.
WILTED LETTUCE
LETTUCE, SMALL HEAD I TEASPOON SALT
6 SLICES OF BACON I CUP WEAK VINEGAR
3 TABLESPOONS SUGAR PEPPER
Shred the lettuce finely and put in a mixing bowl. Cut
bacon into half inch pieces and fry until crisp. Skim out the
bacon and put it on top of the lettuce.
Put sugar, salt and a dash of pepper into the bacon fat. Let
cook for one minute and slowly add the vinegar. Bring to a
boil and pour over the lettuce. Toss the lettuce about until it
is well coated with the hot liquid and serve while still warm.
IO6 MEALS ON WHEELS
Stuffed Boiled Ham Rolls
Candied Sweet Potatoes with Pecans
Orange and Bermuda Onion Salad
Prune Sponge
Routine: Prepare prune sponge early in the day.
Prepare candied sweet potatoes with pecans and bake.
Prepare salad, set in refrigerator until ready to serve.
Prepare stuffed ham rolls.
PRUNE SPONGE
I TABLESPOON GELATIN I TABLESPOON LEMON JUICE
^ GUP GOLD WATER I GUP PITTED PRUNES QUARTERED
^ CUP BOILING PRUNE JUICE I CUP WHIPPED CREAM
Dissolve gelatin in cold water, add boiling prune juice and
lemon juice and stir until gelatin is thoroughly melted., Add
the cold cooked prunes and allow to chill. When the mixture
begins to set, fold in the whipped cream and set in the refriger-
ator until needed. Serve with custard sauce or thin cream, if
desired.
CANDIED SWEET POTATOES WITH PECANS
4 SWEET POTATOES 1 6 PECAN HALVES
I ^2 CUPS MAPLE SYRUP BUTTER
Boil sweet potatoes (or use canned ones), cool and peel.
Slice in half lengthwise and arrange, flat side down, in baking
pan. Press four pecan halves on each slice. Bring maple syrup
to a boil and, while hot, pour over the potatoes. Place a small
dot of butter on each potato and bake for a half hour in a mod-
erate oven (375). At intervals "during the cooking, baste the
potatoes with the syrup.
COOL WEATHER MENUS 1 07
ORANGE AND BERMUDA ONION SALAD
2 ORANGES I HEAD ROMAINE
I SMALL BERMUDA ONION FRENCH DRESSING
Peel and cut crosswise medium sized oranges into thin
slices. Cut onions in the same manner. Serve on crisp Romaine
leaves with French dressing, added before bringing to the
table.
STUFFED HAM ROLLS
8 PORK SAUSAGES % CUP HOT WATER
4 LARGE SLICES COLD BOILED HAM
For each serving take two pork sausages, place side by side,
and wrap with a slice of cold boiled ham. The ham must be
cut rather thick and the fat should be removed from the edges.
Fasten with wooden toothpicks. Cook slowly in a frying pan
on the top of the stove for five to ten minutes (time depends on
size of sausages). Add one half cup of hot water, cover and
steam slowly for five to ten minutes.
COOL WEATHER MENUS
COOL WEATHER MENUS 1 1 1
Pork Chops with Tomato Sauce
Corn Pudding Dill Pickles and Ripe Olives
Chilled Grapefruit and Ginger Snaps
Routine: Prepare chops and cook.
Prepare corn pudding and bake.
Open can of grapefruit or prepare fresh grapefruit, and
chill.
PORK CHOPS WITH TOMATO SAUCE
4 PORK CHOPS, ONE INCH THICK I CAN TOMATO SOUP
1 TABLESPOON SUGAR SALT
Brown the chops and cover while browning. Dilute one can
of tomato soup with as much water and pour over the chops.
Season and add one tablespoon of sugar. Cover and cook
slowly for forty minutes.
CORN PUDDING
2 CUPS FRESH CORN OR I NO. I CAN I^ TEASPOONS SALT
3 EGGS, BEATEN ^ TEASPOON PEPPER
1 CUP MILK 2 TABLESPOONS MELTED BUTTER
Mix all the ingredients together and pour into buttered
casserole. Set in a shallow pan which has hot water in it to a
depth of one half inch. Bake in a hot oven (400) until firm,
about forty minutes.
CHILLED GRAPEFRUIT
2 GRAPEFRUIT SUGAR
Cut fruit in half and remove seeds. With a pair of scissors or
sharp knife, cut the circular piece from the center of each half.
Separate each section of fruit from the membrane. Sprinkle
with sugar and chill.
I 1 2 MEALS ON WHEELS
Salmon Puff with Tomato Sauce
Buttered Broccoli Congealed Beet Salad
Cherry Pudding
Routine: Prepare salad earlier in the day.
Prepare salmon puff and bake.
Cook broccoli.
Heat cherries.
Heat tomato soup for the salmon puff.
Make dumplings and drop into cherry mixture.
CONGEALED BEET SALAD
^2 PACKAGE LEMON FLAVORED ^ TEASPOON SALT
GELATIN I TEASPOON MINCED ONION
^2 CUP BOILING WATER 2 TABLESPOONS HORSERADISH
% CUP CANNED BEET JUICE % CUP CHOPPED CELERY
l]/2 TABLESPOONS WEAK VINEGAR % CUP CANNED BEETS, DICED
MAYONNAISE
Dissolve gelatin in boiling water. Add beet juice, vinegar,
salt, onion and horseradish. Chill. When partially thickened,
fold in the celery and beets. Turn into individual molds or cups
and chill until firm. Unmold on lettuce leavs* and garnish
with mayonnaise.
BUTTERED BROCCOLI
Soak broccoli in cold water for ten minutes to draw out in-
sects. Discard withered leaves, and cut off tough stems. Cook in
boiling salted water, uncovered, until tender. Drain. Pour
melted butter over the broccoli, or serve with mock Hollan-
*
daise sauce.
COOL WEATHER MENUS I 13
Mock Hollandaise consists of one third melted butter and
two thirds mayonnaise well stirred together.
SALMON PUFF WITH TOMATO SAUCE
2 GUPS HOT RIGED POTATOES I WELL BEATEN EGG
I TABLESPOON BUTTER I TEASPOON SALT
}& CUP MILK I NO. I CAN SALMON
Add butter, milk, egg and salt to riced potatoes and mix
well. Drain, remove bones and flake salmon. Fold in potato
mixture. Taste and season again if necessary. Put into a
greased casserole and bake in a hot oven (425), until brown,
twenty to thirty minutes. Serve with tomato sauce.
TOMATO SAUCE
Open can of undiluted tomato soup. Heat and serve with
the salmon puff.
CHERRY PUDDING
I NO. 2 CAN SOUR CHERRIES I TEASPOON BUTTER
GUPS SUGAR I GUP PREPARED BISCUIT FLOUR
MILK
Add sugar and butter to the cherries. Bring to a boil.
Add sufficient milk to the biscuit flour to make dough soft
enough to drop from a spoon. Drop into the boiling mixture in
four equal sized dumplings. Cover and cook slowly for twelve
to fifteen minutes. Do not uncover while dumplings are cook-
ing as this will cause them to fall. Serve one hot dumpling with
cherries and juice for each person. Thin cream may be poured
over this if desired.
I 14 MEALS ON WHEELS
Fricassee of Rabbit with Biscuit and Gravy
Eggplant Casserole Grapefruit and Canned Pear Salad
Chocolate Ice Box Cake
Routine: Make ice box cake and cover the top with waxed paper.
The cream should be whipped and put into covered con-
tainer. Place both in refrigerator. If possible, prepare
these immediately after breakfast.
Prepare rabbit for stewing and cook until tender.
Assemble eggplant casserole and bake.
Prepare salad, except for French dressing, and place in
refrigerator.
Mix biscuits and place on greased pan.
Fry rabbit.
When eggplant casserole is finished, it may be taken out of
the oven and kept covered, and biscuits may be baked if
oven is too small for both.
Make gravy.
CHOCOLATE ICE BOX CAKE
1 BOX PREPARED CHOCOLATE I ^4 DOZEN LADY FINGERS OR
PUDDING SPONGE CAKE
2 CUPS OF MILK I CUP WHIPPED CREAM
Gradually stir the milk into the prepared pudding, place on
stove and stir continuously until thick. Line sides and bottom
of loaf tin with waxed paper. Place split lady fingers or sponge
cake on top of waxed paper lining sides and bottom of pan.
Pour over some of the chocolate mixture. Put in a layer of lady
fingers, add more chocolate, and continue thus until tin is
nearly full. Place in refrigerator to congeal. When ready to
serve, spread whipped cream on top, lift out of tin by the
waxed paper, slip paper off and slice the cake.
GRAPEFRUIT AND CANNED PEAR SALAD
I FRESH GRAPEFRUIT OR SMALL I SMALL g-OUNCE CAN PEARS
CAN OF GRAPEFRUIT CUP FRENCH DRESSING
COOL WEATHER MENUS I 15
Peel grapefruit, cutting deep enough to remove surface
membrane. Cut out sections free of membrane. If canned
grapefruit is used it should be drained, and canned pears also.
Arrange >^ pear, rounded side up, on each serving of lettuce.
Arrange two or more grapefruit sections around base of each
pear. Top, before serving, with French dressing.
FRICASSEE OF RABBIT
Select a young, tender rabbit. Skin, wash and cut the rabbit
into pieces. Put into boiling water and cook until tender. This
will vary with the age of the rabbit, from one to two hours.
When half done, salt the water. If the rabbit is tender in much
less time, remove from the fire and allow to stand until ready to
fry. Remove from the liquor and roll in flour. Heat butter
in frying pan to the bubbling point. Put pieces of rabbit in the
pan and brown all sides. Season well with salt and pepper.
When nicely brown, remove from the frying pan and pour off
most of the fat. Stir into the remaining fat three tablespoons of
flour and when thick and smooth add i X cups of the liquor in
which the rabbit was boiled. If there is not enough liquor add
milk to make i >^ cups. Stir mixture continuously while thick-
ening. Rabbit should be served on split hot biscuits with the
gravy poured over all.
EGGPLANT CASSEROLE
I SMALL EGGPLANT 5 TABLESPOONS FAT
6 MEDIUM SIZE TOMATOES OR 2 TEASPOONS SALT
I SMALL CAN ^ TEASPOON PEPPER
6 MEDIUM SIZE ONIONS I GREEN PEPPER
Pare and slice eggplant, onions and green pepper. Brown in
a frying pan in the fat. Place browned vegetables in a greased
casserole, alternating with sliced or canned tomatoes in layers.
Season each layer with salt and pepper. Bake in a moderate
oven (400) for forty minutes.
1 6 MEALS ON WHEELS
City Chicken Legs
Creamed Peas and Potatoes Cranberry Relish
Butterscotch Apples
Routine: Open canned baked apples or bake fresh apples.
Prepare the City Chicken Legs, brown in butter and set to
simmering.
Peel potatoes, shell the peas (or open canned peas) and cook.
Make relish.
CRANBERRY RELISH
2 CUPS CRANBERRIES (^ POUND) ^ CUP SUGAR
I LARGE ORANGE
Wash cranberries and put through food grinder using fine
cutter. Gut up grange and put through grinder, peel and all.
Mix well and stir in the sugar. Store in tightly covered jar in
refrigerator.
BUTTERSCOTCH APPLES
4 FRESH OR I CAN BAKED APPLES BUTTER
BROWN SUGAR
Core apples but do not peel. Fill cavities with brown sugar
and place a lump of butter on top of each apple. Arrange in a
rather deep pan and add about one half inch of water. Add
enough brown sugar to make a syrup. Bake in a moderate
oven (400) for twenty to thirty minutes and serve plain with
the syrup. A few chopped nut meats may be added to each
apple if desired.
If canned apples are used they may be served as they come
from the can; hot maple syrup with nuts may be poured over
them, or cream.
COOL WEATHER MENUS I I J
CITY CHICKEN LEGS
I POUND VEAL 4 WOODEN SKEWERS
I POUND PORK 2 TABLESPOONS FAT
1 EGG, BEATEN I CUP WATER
CRACKER CRUMBS
Gut the veal and pork into strips one and one half inches
long by one inch wide and one half inch thick. On each skewer
place alternate pieces of veal and pork until the meat roughly
resembles the leg of a chicken. Dip in the beaten egg, roll in the
cracker crumbs and brown in a frying pan with the fat. When
they are browned, pour into the pan one cup of water. Cover
and let steam slowly for forty-five minutes.
CREAMED PEAS AND POTATOES
8 SMALL POTATOES I POUND FRESH PEAS OR
MEDIUM WHITE SAUCE I SMALL CAN
Peel potatoes and put on fire in warm salted water, bring to
boil and when it is boiling vigorously, drop in the fresh peas
and cook until tender. If canned peas are used, blend with
potatoes after they are done. Drain and blend with the medium
white sauce made as follows:
2 TABLESPOONS FAT 2 TABLESPOONS FLOUR
II CUP OF MILK
Melt fat and stir in flour. Pour in milk and stir until thick
and smooth. Salt and pepper to taste.
MEALS ON WHEELS
Lamb Croquettes
Baked Tomatoes Buttered Beet Greens
Raw Carrot Sticks
Melba Peaches
Routine: Make cream sauce. Add minced lamb and set to cool.
Clean and put beet greens on to boil.
Prepare tomatoes for baking.
Make Melba peaches.
Bake tomatoes.
Make carrot sticks.
Shape croquettes and fry.
LAMB CROQUETTES
2 TABLESPOONS BUTTER
3 TABLESPOONS FLOUR
I CUP MILK
SEASONINGS
BREAD CRUMBS
2 CUPS MINCED COOKED LAMB
I TABLESPOON ONION JUICE
I TEASPOON LEMON JUICE
I EGG
FAT
Make heavy cream sauce by combining flour with melted
butter and adding a cup of milk. Cook and stir until thick. Put
minced lamb into sauce and add onion juice, lemon juice, salt
and pepper. When cold, shape into croquettes and dip in
beaten egg. Roll in cracker or bread crumbs and either fry in
deep fat until golden brown, or saute in a frying pan, browning
on all sides.
BUTTERED BEET GREENS
(See page 7 4)
COOL WEATHER MENUS
BAKED TOMATOES
4 GOOD SIZED TOMATOES GRATED CHEESE
BUTTERED CRUMBS SUGAR
SALT
Cut unpeeled tomatoes in half crosswise, sprinkle with salt
and a little sugar, cover with buttered crumbs and grated
yellow cheese. Bake in a moderate oven (400), for fifteen
minutes, or until tender.
MELBA PEACHES
I QUART CAN PEACHES ^ TEASPOON ALMOND EXTRACT
% TEASPOON RED VEGETABLE ^ TEASPOON VANILLA
COLORING I CUP SUGAR
VANILLA ICE CREAM
Drain peaches. Add juice to sugar, flavorings and coloring,
and cook. When the mixture boils, add the peach halves and
simmer gently for five minutes. Chill and serve two halves
with a scoop of vanilla ice cream.
I 2O MEALS ON WHEELS
Chilled Grapefruit Juice
Roast Beef with Carrots and Onions
Devilled Egg, Celery Hearts and Watercress Salad
Chocolate Pudding with Whipped Cream
Routine: Place roast in oven to bake.
Put eggs on to boil.
Make chocolate pudding.
Peel onions and carrots.
Make salad.
ROAST BEEF WITH ONIONS AND CARROTS
3 POUNDS ROLLED RIB ROAST 4 MEDIUM CARROTS
1 2 SMALL ONIONS SALT AND PEPPER
BUTTER FLOUR
As meats shrink from one half to one third in cooking, allow
one fourth to one half pound of solid meat per person.
Rub the surface of the roast with salt and pepper. Sear on
top and bottom in a hot pan to prevent the juices from escap-
ing. Meanwhile have the oven heating. Leave the roast in the
pan and place in a moderate oven (350). Bake twelve to fifteen
minutes per pound for rare beef or fifteen to twenty minutes
for well done beef. Add fifteen minutes to total time in either
case.
Forty-five minutes before time to take out the roast, add the
prepared carrots and onions.
To prepare vegetables, skin the onions, scrape carrots, cut
in half and dip all into melted butter before placing around the
roast.
To make a brown gravy, remove the roast from pan, use two
tablespoons of flour and two tablespoons of drippings with each
cup of hot water. Stir until smooth and season to taste.
COOL WEATHER MENUS 1 2 1
CHOCOLATE PUDDING WITH WHIPPED CREAM
Use prepared chocolate pudding following recipe on pack-
age or the following ingredients:
TABLESPOONS GORNSTARGH GUP GOLD MILK
2 TO 4 TABLESPOONS SUGAR 1^4 GUPS SCALDED MILK
3 SQUARES CHOCOLATE, GRATED j TEASPOON VANILLA
PINCH OF SALT
Combine cornstarch and sugar, mix well and add chocolate
and cold milk. Stir well and add carefully the scalded milk.
Cook over direct heat, stirring constantly until thick and
smooth. Add vanilla and salt. Either turn into individual molds
or tea cups, or a large dish. Chill and when ready to serve
unmold and garnish with whipped cream.
DEVILLED EGG, CELERY HEARTS AND
WATERCRESS SALAD
4 HARD COOKED EGGS WATERCRESS
CELERY HEARTS MAYONNAISE
SEASONINGS
To devil the eggs, cut lengthwise, put yolks into a plate and
mash with a fork. Season with salt, pepper, sugar, vinegar and
mayonnaise. Refill white halves with this mixture. Place two
halves on watercress, top with mayonnaise and garnish with
celery hearts.
122 MEALS ON WHEELS
Veal Birds
Cauliflower with Cheese Sauce
Lettuce with French Dressing
Cherry Whip
Routine: Make Cherry Whip and put into refrigerator.
Prepare dressing for the veal birds; finish birds, and let them
simmer.
Cook cauliflower.
Cut lettuce, place in refrigerator.
Make cheese sauce for cauliflower.
VEAL BIRDS
I J/2 POUNDS VEAL STEAK I SMALL CAN MUSHROOMS
1^2 GUPS WATER % CUP CANNED MILK
FLOUR SALT
FAT
Dressing for Veal Birds
I ^2 'CUPS BREAD CRUMBS I TEASPOON SALT
I SMALL GRATED ONION ^ TEASPOON PEPPER
I TABLESPOON MELTED BUTTER I BEATEN EGG
}/2 CUP HOT MILK OR WATER
Add seasonings, egg and butter to crumbs, add milk last.
Take a one and one half pound veal steak, have it cut one
quarter inch thick, and cut into pieces two by four inches. Lay
a tablespoon of the dressing on each piece, and roll up, fasten-
ing with a toothpick. Dredge with flour and salt, and brown in
hot fat. Add one and one half cups water and simmer for
thirty minutes. Add mushrooms and milk. If gravy is too thin,
thicken with flour.
COOL WEATHER MENUS
123
CAULIFLOWER WITH CHEESE SAUCE
1 HEAD CAULIFLOWER
2 TABLESPOONS BUTTER
2 TABLESPOONS FLOUR
I CUP MILK
CUP GRATED CHEESE
Remove green leaves from cauliflower and place it, top
downward, in a dish of cold, salted water to draw out any
possible insects. Cook in boiling salted water until tender.
Drain and place in a serving dish. Pour cheese sauce over head
and garnish with paprika.
Sauce
Melt butter, mix in flour, stir in milk and continue stirring
itil thick. Add cheese and stir until melted.
CHERRY WHIP
CUP CHOPPED CANNED CHERRIES
TABLESPOON LEMON JUICE
EGG WHITES
CUP POWDERED SUGAR
I CUP WHIPPED CREAM
LADY FINGERS
Mix fruit and lemon juice together and chill. Beat egg
whites stiff. Fold in sugar. Fold chilled fruit into egg mixture,
then fold in whipped cream. Chill and serve with Lady
Fingers.
124 MEALS ON WHEELS
Panned Pheasant
Creamed Carrots Escalloped Apples with Onions
Lettuce with Roquefort Dressing
Lemon Chiffon Pudding
Oatmeal Drop Cookies
Routine: Dessert and cookies should be made after breakfast if possi-
ble.
Prepare escalloped apples and onions and put in oven to
bake.
Scrape carrots, slice and cook.
Prepare pheasant, brown and steam it.
Make the salad.
Cream the carrots.
Unmold dessert and place in the refrigerator until ready to
use.
ESGALLOPED APPLES WITH ONIONS
6 MEDIUM ONIONS >2 TEASPOON SALT
4 MEDIUM COOKING APPLES ^ GUP WATER
4 SLICES OF BACON X GUP SOFT BREAD CRUMBS
2 TABLESPOONS BACON FAT
Peel and cut onions crosswise into one eighth inch slices.
Peel, core and slice apples the same way. Cut bacon into
small pieces and fry until crisp. Reserve two tablespoons of the
fat. Arrange apples, onions and bacon in alternate layers in a
greased casserole, sprinkling apples and onions with salt. Add
water and sprinkle bread crumbs (which have been tossed in
bacon fat) over top. Cover and bake in moderate oven (375)
for forty-five minutes. Uncover casserole for the last fifteen
minutes to brown the crumbs.
ROQUEFORT DRESSING
(See index)
COOL WEATHER MENUS 125
PANNED PHEASANT
Clean the bird and cut into portions, or if small, merely
split in two, lengthwise. Roll in flour, seasoned with salt and
pepper. Cut two slices of salt pork into strips and fry. Into this
hot fat place the fowl and brown nicely on all sides. Pour one
cup of hot water around the pheasant. Cover and allow to
steam slowly for forty minutes. Do not allow the water to boil
away. If the water evaporates, add more.
LEMON CHIFFON PUDDING
I TABLESPOON GELATIN ^ GUP LEMON JUICE
% CUP WATER 4 EGG WHITES, STIFFLY BEATEN
I CUP SUGAR I TEASPOON LEMON RIND
4 EGG YOLKS ^ TEASPOON SALT
Soak gelatin in cold water. Beat egg yolks until light. Add
one half of the sugar, the lemon juice and rind to yolks and
continue to beat. When very light, cook slowly, stirring all the
while, until mixture has the consistency of custard. Add soaked
gelatin and dissolve. Cool. Add beaten egg whites to which re-
maining sugar has been added. Pour into individual molds or
one mold and chill. Unmold by dipping mold quickly into hot
water. Serve pudding garnished with whipped cream.
OATMEAL DROP COOKIES
% GUP BUTTER I CUP FLOUR (SIFTED BEFORE MEAS-
*/2 GUP SUGAR URING)
I EGG $4 TEASPOON BAKING POWDER
$4, CUP MILK % TEASPOON SALT
I GUP ROLLED OATS ^ TEASPOON CINNAMON
% CUP CHOPPED RAISINS % TEASPOON NUTMEG
Cream shortening, add sugar and beat until light. Add
beaten egg, milk and rolled oats. Sift flour, salt, baking powder,
cinnamon and nutmeg together and add the raisins. Mix with
first mixture. Drop from teaspoon on greased cookie sheet.
Bake in a hot oven (425), for fifteen to eighteen minutes.
I 26 MEALS ON WHEELS
Pork Tenderloin Baked with Sweet Potatoes
Cinnamon Apples Creole Celery
Chocolate Spanish Cream
Routine: Prepare chocolate gelatin.
Prepare meat dish.
Prepare Creole celery.
Make cinnamon apples.
CHOCOLATE SPANISH CREAM
I CUP HOT MILK 2 TEASPOONS COCOA
24" GUP COLD MILK I ENVELOPE GELATIN (l TABLE-
^4 CUP SUGAR SPOON)
PINCH OF SALT ^ CUP COLD MILK
Mix sugar, cocoa and salt together and add hot milk. Put
over the fire and stir until thoroughly mixed. Dissolve gelatin
in one fourth cup of cold milk. After letting stand for several
minutes stir into hot milk mixture until gelatin is thoroughly
dissolved. Add remaining cold milk and when cool, place in
refrigerator to congeal. Serve with thin cream or whipped
cream.
PORK TENDERLOIN BAKED WITH SWEET POTATOES
PORK TENDERLOINS 3 OR 4 MEDIUM SWEET POTATOES
SALT AND PEPPER j CUP HOT WATER
The number of tenderloins will vary with their size: allow
one fourth to one half pound per person. Wipe meat with
damp cloth and sprinkle with salt and pepper. Put in hot
oven (425), add one half cup hot water and allow to bake
while preparing the potatoes.
COOL WEATHER MENUS I 2 J
Peel the potatoes and cut into halves or quarters if large.
Boil for ten minutes and drain. Place around the meat. Baste
frequently while cooking and allow meat to cook for fifty
minutes in all.
CREOLE CELERY
2 CUPS CHOPPED CELERY 2 TABLESPOONS CHOPPED GREEN
I TABLESPOON BUTTER PEPPER
1 TABLESPOON MINCED ONION ^ CUP TOMATOES
I TEASPOON SUGAR
Boil celery in salted water for ten minutes. Melt butter, add
onion, pepper, tomatoes and sugar, mix well, add celery and
cook for five minutes more. Season to taste.
CINNAMON APPLES
4 GOOD SIZED APPLES I CUP SUGAR
2 CUPS WATER I PACKAGE (3^-OUNCE) RED CIN-
NAMON DROPS
Mix sugar, water and cinnamon drops and bring to a boil.
Drop in peeled, cored apples and cook until tender. Do not
overcook as it is desired that apples retain their shape. Apples
are served with the meat dish.
PICNICS
What opportunities for outdoor picnics the family has when
traveling in a trailer ! Instead of eating in the trailer the usual
way, why not set up a card table outside? Dish up the dinner
inside, and let each one carry his filled plate to the table.
As noon approaches, while en route, you may spot a shady
grove by a brook, the very place to have the sandwiches and
soup that was heated in the morning and poured into a vacuum
bottle to keep hot.
Maybe the picnic is an especially planned one, with every-
thing prepared in the trailer before leaving. Or maybe it is a
picnic with part to be cooked on the picnic spot. Whichever it
is, and wherever it is eaten, the fun is in the eating. So serve
tempting food combinations, neatly prepared. You'll be sure
to have a success on your hands.
Before leaving home, do not forget to put the vacuum jug
and bottle and any other pet picnic things into the trailer.
They will be worth the space they take up.
First, decide what kind of picnic you are going to have.
Second, plan the menu and assemble equipment before pre-
paring the food. Doing so enables you, while getting the food
together, to think about necessities to check and recheck.
What a letdown on a picnic to find you've left the salt behind !
In the section that follows, there are recipes aud instruc-
tions for making each of the starred dishes.
I3O MEALS ON WHEELS
PICNICS READY BEFORE STARTING
PICNIC No. i
Meat and Potato Salad *
Bread and Butter Sandwiches
Sliced Radish and Lettuce Sandwiches
Devilled Eggs
Ice Cream in Cones *
Coffee in Vacuum Bottle
Iced Tea in Vacuum Jug
* MEAT AND POTATO SALAD
I GUP LEFTOVER CHICKEN 2 CUPS POTATOES
}/2 CUP CELERY ^ CUP STUFFED OLIVES
MAYONNAISE
N
Dice all ingredients. Season to taste and mix well with
mayonnaise. Place salad in individual paper cups with covers.
Line cup with lettuce, if desired. Leave in the refrigerator until
the last moment. Any leftover meat may be used in this salad.
* ICE CREAM IN CONES
I PINT ICE CREAM 4 ICE CREAM CONES
If the ice cream is very hard, wrap carefully in many sheets
of newspaper and it will keep until ready to serve. If the carton
is wrapped in this way, then placed in a deep tin with chopped
ice packed around it, it will keep solid for a fairly long trip.
Ice cream in cones makes dishes and spoons unnecessary.
PICNICS 131
PICNIC No. 2
Cold Fried Chicken *
Devilled Egg Sandwiches
Cucumber, Onion and Cream Cheese Sandwiches
Green Olives
Cake with Chocolate Frosting *
Chilled Tomato Juice in Vacuum Jug
Hot Coffee in Vacuum Bottle
* FRIED CHICKEN
The chicken may be served hot. As soon as it is fried, place
in a vacuum container which has been rinsed out with hot
water to warm it. Screw top on firmly.
* CAKE WITH CHOCOLATE FROSTING
1 PLAIN STORE CAKE I CAN CONDENSED SWEETENED
2 SQUARES UNSWEETENED CHOCO- MILK
LATE I TABLESPOON WATER
Melt chocolate in top of double boiler. Add condensed
sweetened milk. Stir until it thickens, about five minutes. Add
water, stir and spread on the plain cake. The store cake, so
dressed up, tastes exactly like a homemade one.
132 MEALS ON WHEELS
PICNIC No. 3
Fruit Salad *
Nut Bread Sandwiches
Watercress and Lettuce Sandwiches
Stuffed Celery * Ripe Olives
Hot Cream of Asparagus Soup *
* FRUIT SALAD
Take along canned fruit salad, crisp lettuce wrapped in
waxed paper and ajar of mayonnaise. If a creamier dressing is
desired, blend one third cup mayonnaise with one cup whipped
cream. Pack the dressing in a jar with a screw top, and put on
fruits just before serving. Fresh fruits make a tastier salad.
They may be prepared in the trailer and packed into a jar
with a screw top.
* STUFFED CELERY
Clean crisp celery, sprinkle with water, wrap well in waxed
paper. Take a box of prepared Roquefort spread. Stuff celery
at picnic.
* HOT CREAM OF ASPARAGUS SOUP
Put hot soup into a vacuum jug which has previously been
warmed with hot water. At the picnic, drink the soup out of
tea cups.
PICNICS 1 33
PICNIC No. 4
Sliced Baked Ham *
Brown Bread Sandwiches
Cheese Sandwiches
Vegetable Salad *
Cantaloupe Halves
Fruit Punch in Vacuum Jug *
Hot Coffee in Vacuum Bottle
* BAKED HAM
The ham may be sliced or taken whole to the picnic. If
whole, be sure to take along a sharp knife and bread board.
* VEGETABLE SALAD
The vegetable salad may be made up of a variety of g-ounce
cans of vegetables. Add a minced onion. Leftover fresh cooked
vegetables, blended with raw ones also make a delicious com-
bination. If French dressing is used, take the salad in a covered
bowl or dish, and the dressing in a corked bottle. Marinate the
salad just before using.
* FRUIT PUNCH
The fruit punch may easily be made from many combina-
tions of canned fruit juices. Delicious combinations are: orange,
apricot and pineapple; loganberry with gingerale; pineapple
and grapefruit. If ice is added to the vacuum jug do not dilute
the juices. If fruit juice is thoroughly chilled, use one of the
opened cans as a measure and dilute juice with ice water until
it has the right consistency.
1 34 MEALS ON WHEELS
PICNIC No. 5
Cold Sliced Chicken Loaf *
Potato Chips Mixed Sweet Pickles
Sliced Tomato Sandwiches
Iced Watermelon *
Hot Coffee in Vacuum Jug
Cold Bottled Drinks *
* CHICKEN LOAF
4 GUPS GROUND COOKED CHICKEN I % TEASPOONS SALT
I CUP STOCK OR MILK % TEASPOON PEPPER
I SMALL ONION, MINCED 2 CUPS BREAD CRUMBS
2 EGGS, BEATEN
Mix all ingredients together. Put mixture into a greased loaf
pan and bake in a moderate oven (375) for forty-five minutes
or until firm. Other ground cooked meats may be used.
Evaporated milk may be substituted for the stock or milk.
Either take cold loaf whole or slice it and wrap in waxed paper.
* ICED WATERMELON
The iced watermelon should be well chilled before leaving
for the picnic. It will hold the cold for quite a while.
* BOTTLED DRINKS
The cold bottled drinks may be packed in a pail surrounded
by chopped ice. Be sure to take a good bottle opener and
straws.
PICNICS 1 35
PICNIC No. 6
Salad Sandwiches *
Swiss Cheese and Ham on Rye Bread Sandwiches
Sliced Egg and Lettuce Sandwiches
Whole Tomatoes
Assorted Juicy Fruits
Crisp Cookies
Hot Coffee or Bouillon in Vacuum Bottle
Chilled Chocolate Milk Shake in Vacuum Jug *
* SALAD SANDWICHES
The salad sandwiches are made with a cold cooked vege-
table such as green string beans and thin slices of onion with a
tangy mayonnaise.
* CHOCOLATE MILK SHAKE
2 SQUARES CHOCOLATE I CUP BOILING WATER
]/$ CUP SUGAR 3 CUPS SCALDED MILK
Melt chocolate over hot water. Add sugar, then water,
stirring constantly. Bring to a boil and cook until thickened.
Add the milk and beat until thoroughly blended. Chill. Pour
into a cold vacuum jug. Stir before pouring into glasses. A
simpler chocolate milk, although not quite so good is made
with canned chocolate sauce and milk. Either blend a quart
of milk with sauce to taste, before leaving, or take the chilled
milk in a vacuum jug and mix at the picnic.
1 36 MEALS ON WHEELS
PICNICS TO ASSEMBLE PARTLY OUTDOORS
PICNIC No. i
Half and Half in Vacuum Jug *
Broiled Steak Sandwiches *
with
Cliff House Sauce *
Devilled Egg Salad Raw Carrot Sticks
Fresh Strawberries and Sugar *
Hot Coffee in Vacuum Bottle
* BROILED STEAK SANDWICHES
Have steak cut about one half inch thick. It will take too
long to broil if thicker. Cut steak into pieces before leaving.
Broil over fire on long handled forks or in a picnic broiler.
* FRESH STRAWBERRIES AND SUGAR
Select large berries, leave stems on. Wash thoroughly
enough berries for four people and keep them whole, in the re-
frigerator, until ready to leave. Take along a box of confec-
tioners' sugar. Put a spoonful of sugar in the center of indi-
vidual plates and arrange strawberries around the mound of
sugar. They are eaten by taking hold of the stem and dipping
the pointed end of the berry into the sugar mound.
PICNICS
137
* CLIFF HOUSE SAUCE
4 TABLESPOONS CREAMED BUTTER 1^2 TEASPOONS WORCESTERSHIRE
I TEASPOON PREPARED MUSTARD SAUCE
yi TEASPOON FINELY SCRAPED GARLIC
Add mustard, sauce and garlic to creamed butter and mix
together thoroughly. Spread either buns or slices of bread with
the mixture before filling with the broiled steak, or steak can
be placed on a platter and the sauce dotted over it. The hot
steak will melt it. Steak sandwiches are very filling. Be sure to
have a light dessert.
* HALF AND HALF
Thoroughly chill a can of sauerkraut juice and two cans of
tomato juice. Pour together into a cold vacuum jug. This is a
very refreshing and excellent accompaniment for the steak
sandwiches.
138 MEALS ON WHEELS
PICNIC No. 2
Western Sandwiches *
Pickles Olives
Fresh Fruits
Frosted Chocolate Cookies *
Picnic Coffee *
* FROSTED CHOCOLATE COOKIES
I GUP BROWN SUGAR ^ TEASPOON BAKING POWDER
X GUP BUTTER 2 SQUARES MELTED CHOCOLATE
I EGG \^2 CUPS CAKE FLOUR (SIFTED BE-
J^ CUP SOUR MILK FORE MEASURING)
^ TEASPOON SODA I CUP CHOPPED NUT MEATS
Cream butter, add sugar, beaten egg, melted chocolate and
sour milk. Sift dry ingredients together and add nut meats.
Mix in well with first mixture. Drop from teaspoon on to a
greased cookie sheet about one and a half inches apart and
cook in a moderate oven (400). Bake twelve to fifteen minutes.
While cookies are still hot from the oven, cover with an
icing of:
I EGG, BEATEN I TABLESPOON CREAM
\y CUPS CONFECTIONERS' SUGAR i SQUARE MELTED CHOCOLATE
I TEASPOON VANILLA
Mix egg, cream, melted chocolate and vanilla together.
Add sugar, stir until well blended.
PICNICS
139
* WESTERN SANDWICHES
I MEDIUM MINCED ONION
TABLESPOONS BUTTER
^ CUP CHOPPED HAM
4 EGGS BEATEN
Cook onion in frying pan with melted hot butter until ten-
der, but not brown. Add the chopped cooked ham, beaten
eggs and cook, stirring occasionally until the eggs are set. Salt
and pepper to taste and spread between buttered buns or
slices of bread. These sandwiches are very filling.
* PICNIC COFFEE
Tie coffee in a cheesecloth bag before leaving for the picnic.
Use a quarter pound coffee (one heaping measuring cup full)
to two quarts of water. Allow room in the bag for the coffee to
swell. Put coffee and water in the pot. Bring water to a boil
and then remove bag.
I4O MEALS ON WHEELS
PICNIC No. 3
Supreme Hamburger Sandwiches *
Sliced Tomatoes
Rhubarb Pie with Cheese *
Hot Coffee in Vacuum Bottle
* SUPREME HAMBURGER SANDWICHES
8 HAMBURGER PATTIES FOR 4 PER- I GUP MAYONNAISE
SONS % CUP SWEET PICKLE RELISH
I MEDIUM SIZE CHOPPED ONION
Combine chopped onion and sweet pickle relish with the
mayonnaise. Put into a covered jar to take to the picnic. Be
sure to take along a spoon for scooping it out.
Make hamburger patties before leaving and place waxed
paper between layers. Broil hamburger patty, place in an
opened bun or on slices of bread and spread mayonnaise
mixture over hamburger. The buns do not have to be buttered
beforehand.
* RHUBARB PIE
3 CUPS RHUBARB 2 BEATEN EGGS
1^2 CUPS SUGAR 4 TABLESPOONS FLOUR
Wash rhubarb, peel and cut into half inch pieces. Line a
tin with pastry. Mix flour and sugar together and stir in
beaten eggs. Add rhubarb. Pour this mixture into the pastry
lined tin, moisten edges of the crust and cover with top crust.
Bake in a hot oven (425) for thirty to forty minutes. Leave the
pie in the tin to take to the picnic.
PICNICS 141
^^i
PICNIC No. 4
Pan Fried Fish and Tartar Sauce *
Slaw Potato Chips
Butterscotch Brownies *
or
Toasted Marshmallows
Hot Co/ee in Vacuum Bottle
* PAN FRIED FISH, TARTAR SAUCE
Brown small fish whole in fat in frying pan. Larger fish
may be split and broiled in picnic broiler.
* TARTAR SAUCE
I CUP MAYONNAISE I TEASPOON ONION JUICE
X CUP CHOPPED STUFFED OLIVES I TEASPOON HORSERADISH
J4 CUP SWEET PICKLE RELISH
Mix all ingredients together. Make this before leaving and
put into a covered jar.
Fish sandwiches are delicious and easier to eat, but look
out for bones !
* BUTTERSCOTCH BROWNIES
% CUP BUTTER I TEASPOON BAKING POWDER
I CUP DARK BROWN SUGAR % TEASPOON SALT
I BEATEN EGG I CUP FLOUR
J^ CUP NUT MEATS
Cream butter and add sugar. Mix well, then add egg. Sift
dry ingredients together and add to first mixture, then stir
in nut meats. Spread in an 8 x 8 greased pan, and bake
thirty minutes in a moderate oven (350). Cut into squares
and let cool in the pan.
142 MEALS ON WHEELS
PICNIC No. 5
Fried Corn Meal Mush *
Frizzled Bacon
Raspberries and Cream *
Hot Chocolate in Vacuum Bottle
Iced Coffee *
* FRIED CORN MEAL MUSH
2 GUPS WATER I TEASPOON SALT
]/2 GUP CORN MEAL MAPLE SYRUP
Cook mush at home from forty to sixty minutes. Turn into
a greased loaf pan to harden. It may be taken to the picnic
in the pan, turned out on a bread board and sliced. Brown
in fat in a frying pan. Serve with maple syrup.
Do not take extra fat along. Partially fry the bacon in the
frying pan. Use this to brown the mush in. Put bacon back
into frying pan for a few seconds to finish crisping after all
the mush has been prepared.
* RASPBERRIES AND CREAM
If possible purchase waxed cups that are used for salads.
These are fine for serving the raspberries in. Do not forget to
take sugar for the berries.
* ICED COFFEE
It is advisable to take along chopped ice, well wrapped in
newspaper or in the vacuum jug. If cubes are obtainable,
leave in the trays and wrap paper around them. Make very
strong coffee. Thoroughly chill and mix at the picnic with
the ice. Putting the coffee and the ice into the vacuum will
dilute the coffee too much, and it is not tasty if weak. Do not
forget the cream and sugar.
PICNICS 143
PICNIC No. 6
Oysters en Brochette *
Camp Fried Potatoes * Pickled Beets and Onions
Peach Shortcakes *
Chilled Tomato Juice in Vacuum Jug
Hot Coffee in Vacuum Bottle
* OYSTERS EN BROCHETTE
OYSTERS SKEWERS
BACON PIECES LEMONS
RAW POTATO
Cut long green sticks, peel and sharpen ends. Cut thin
strips of bacon into fourths. Do this before leaving. Alternate
on the skewer: bacon, drained oyster, bacon, ending and
beginning with a piece of bacon. Usually for one sandwich,
three large oysters and four pieces of bacon are sufficient.
Put small cube of peeled raw potato on pointed end to keep
oysters and bacon on the skewer. Cook until bacon is well
broiled, and edges of oysters curled. Place on buttered slice
of bread, remove potato cube, carefully pull skewer out. Sea-
son and pour lemon juice over oysters. Place slice of buttered
bread on top.
* CAMP FRIED POTATOES
Boil potatoes with skins on before leaving. Peel and slice at
the picnic grounds. Put fat into a heavy frying pan. When bub-
bling, add potatoes and cook until they are golden brown,
turning them occasionally. Season well. It is a good idea to
have a cover for the frying pan.
144 MEALS ON WHEELS
* PEACH SHORTCAKES
Buy individual "Sally Ann" sponge cakes. Take peaches,
allowing one large or two small ones for each serving. Peel
and slice at the picnic and mix well with powdered sugar.
Put a large spoonful into the hollow part of each sponge cake.
Either whip cream for the top garnish and put into a covered
jar or take along a bottle of cream to serve with the shortcakes.
PICNIC SANDWICHES
Making Sandwiches
The crusts, as a rule, remain on the bread for picnic or
lunch-box sandwiches. The bread should be cut fairly thin
not over one half inch. If the crusts are removed the sandwich
is daintier and easier to eat.
If the crusts are left on the bread, it is better to use pieces
that follow each other on the loaf for each sandwich. To do
this, cut the needed slices and allow them to fall in order.
The butter should be thoroughly creamed, to spread more
easily and more evenly over the bread. The butter should be
spread to the very edge of each slice of bread, but not allowed
to go over the edges and give an untidy look to the sandwich.
Use a small spatula or table knife to spread filling and butter
on the bread.
Both slices of the bread should be buttered. Spread the rill-
ing on only one buttered slice of the sandwich.
Keeping the Sandwiches
Each sandwich is kept better if wrapped individually in
waxed paper. Waxed paper sandwich bags may be purchased
inexpensively. It is now possible to buy waxed paper with
attractive designs stamped on it, and sandwiches wrapped
in such paper are quite gay.
Sandwiches will keep moist and fresh if wrapped in a damp
tea towel and placed in the refrigerator until used. The towel
should not be allowed to become completely dry.
To keep sandwiches fresh on a picnic, wrap individually,
as suggested, and place them in a box with a tight fitting lid.
First line the box with waxed paper or a damp towel or napkin.
If three kinds are wrapped in each packet, or as many as there
are varieties, it will save confusion and additional handing
about at the picnic.
146 MEALS ON WHEELS
SANDWICH COMBINATIONS
1. Equal parts cream cheese, stuffed olives cut fine; mois-
tened with cream or mayonnaise.
2. Beef or tongue chopped fine, with a bit of Worcestershire
or horseradish sauce; moistened with mayonnaise.
3. Marmalade, chopped nuts on white bread.
4. Sardines boned, then minced, lemon juice and paprika.
5. Peanut butter, crisp bacon pieces, catsup, brown bread.
6. Cold chicken, lettuce, sliced ripe tomato, mayonnaise on
white bread.
7. Fresh crisp lettuce, watercress, mayonnaise.
8. Canned tuna or salmon flaked, sweet pickle relish, finely
cut celery, mayonnaise.
9. Minced ham, chopped pickle, mayonnaise.
10. Devilled egg, mayonnaise, lettuce.
1 1 . Boiled ham, Swiss cheese, mustard, lettuce.
12. Hard cooked eggs rubbed to a smooth paste, boned
anchovies, creamed butter.
13. Cottage cheese, finely cut celery; mixture moistened with
cream or mayonnaise, lettuce.
14. Prepared cheese spreads and lettuce.
15. Canned minced ham, or tongue, or pate de fois gras,
with mayonnaise, lettuce.
1 6. Minced cucumber, cream cheese, minced onion; mixture
moistened with cream or mayonnaise.
1 7. Devilled egg, minced ham, mayonnaise.
1 8. Nut bread with cream cheese.
19. Chopped raisins, figs or dates, chopped nut meats, lemon
juice; moistened with mayonnaise.
20. Cream cheese, shredded pineapple, moistened with
cream or mayonnaise.
CANDIES
147
CANDIES
The cooked candies, for which recipes and directions are
given in this chapter, are easily prepared and always prove
popular. Several uncooked candy recipes are included as well.j
These can be prepared even more quickly than the cooked
candies.
If children are traveling in the trailer, the uncooked recipes
may be turned over to them. Preparing these candies needs
little if any supervision.
One of the most important points in candy making is to
know the exact time for removing the candy from the fire.
When you make chocolate fudge expecting a soft, creamy
candy, it is disappointing to find it hard and grainy instead.
Proper testing while the sugar and liquid are cooking will
do much to assure successful results. A candy thermometer is
the most accurate means of measuring candy temperature
while cooking, but trailer cooks will find the simple cold water
tests very satisfactory.
148 MEALS ON WHEELS
Use fresh cold water each time the syrup mixture is tested
and your test will be more accurate. Remove mixture from
the fire while you are testing, to avoid overcooking.
Soft-Ball Stage Drop a little hot syrup into very cold
water. It should form a soft ball in the water, but lose its
shape when removed from the water. This test is used for
fudge, fondant and some boiled frostings.
Hard-Ball Stage Drop a little hot syrup into very cold
water. It should form a hard ball and retain its shape out of
the water. This test is used for taffy and caramels.
Soft-Crack Stage Drop a little hot syrup in very cold water.
It should form threads which are brittle under water and stick
to the teeth when chewed. This test is used for toffee, butter-
scotch and candies to be pulled.
Hard-Crack Stage Drop a little syrup into very cold water.
It should form threads which when chewed are brittle and
do not stick to the teeth. This test is used for brittle candies.
POP CORN BALLS
3 QUARTS POPPED CORN I CUP MOLASSES
I CUP SUGAR 2 TABLESPOONS CORN SYRUP
I CUP BROWN SUGAR I CUP WATER
% TEASPOON SODA
Boil sugar, corn syrup, molasses and water. When it reaches
the soft-crack stage, remove from the fire. Add the soda and
pour over the corn, stirring with a spoon so that all kernels
are evenly coated. Shape into balls, and lay on waxed paper.
Roll each ball in waxed paper and keep in a covered container,
if desired.
CANDIES 149
MOLASSES TAFFY
Use the above ingredients (except the popped corn) and
follow the foregoing recipe with the difference of cooking
the candy to the hard-ball stage. Also add four tablespoons
of butter when soda is added. Pour into a greased platter
and when cool enough to handle, pull. Do not use the whole
hand the fingers and thumbs will do the work. Dip finger
tips into cornstarch if candy has a tendency to stick. Stretch
taffy out. Never twist as this excludes the air, and the air makes
a more porous candy. When the candy is a shiny tan color,
pull out into a long rope. Cut with scissors into small pieces.
WHITE TAFFY
2 CUPS SUGAR 2^" TABLESPOONS VINEGAR OR
^ GUP WATER LEMON JUICE
I TEASPOON VANILLA
Boil sugar, water and vinegar slowly to the hard-ball stage.
Remove from stove, add vanilla and pour onto a greased
platter. When cool enough to handle, pull until very white,
draw out into a long rope and cut with scissors into small
pieces.
FRUIT BURRS
ONE IO-OUNCE PACKAGE PITTED GRATED COCONUT OR
DATES CONFECTIONERS' SUGAR
^ POUND FIGS
Put dates and figs through food chopper, using medium
cutter. Wet hands with clear water and knead mixture well;
form into rolls. Roll in grated coconut or confectioners' sugar.
150 MEALS ON WHEELS
CHOCOLATE FUDGE
2 CUPS SUGAR PINCH OF CREAM OF TARTAR OR I
iX SQUARES GRATED CHOCOLATE TABLESPOON LIGHT CORN SYRUP
^3 CUP SWEET MILK I ROUNDED TEASPOON BUTTER
I TEASPOON VANILLA
Mix sugar, grated chocolate, milk and cream of tartar or
corn syrup. Boil slowly, making sure all sugar granules are
off sides of pan. Stir until all ingredients are well blended.
Boil slowly to the soft-ball stage. Remove from stove, add
butter, but do not stir. When cool, add vanilla (nut-meats,
raisins or cut marshmallows may be added if desired), beat
until it creams, that is, until fudge holds its shape and shiny
appearance is gone. Pour into a greased dish and, when it
is nearly hard, cut into squares.
TUTTI FRUTTI
I CUP FIGS I CUP PITTED DATEa
I CUP SEEDED RAISINS I CUP NUT MEATS
2 TABLESPOONS LEMON JUICE
Place all fruits in a wire sieve over hot water. Cover and
steam for twenty minutes. Remove, cool, add nut meats and
put all through food chopper. Add lemon juice and mix well.
Make into small balls and roll in finely ground nut meats or
confectioners' sugar.
PEANUT BUTTER CREAMS
I CUP PEANUT BUTTER % CUP CONFECTIONERS' SUGAR
^2 CUP CONDENSED SWEETENED MILK I CUP CHOPPED NUT MEATS
Blend all ingredients together and shape into patties. Chill
about two hours in the refrigerator.
FISH
Quantity Per Person
One should allow at least a solid third of a pound per per-
son. If the portions are estimated from a whole fish, allow
one half of a pound for each one.
To Scale a Fish
Many fish do not have scales. Scales, if present, should be
removed before any of the cutting is done. Use a dull knife,
as a sharp one may cut through the skin. Start from the tail
and draw the knife toward the head. Slant knife toward the
body of the fish at about a 45 angle. After the scales are re-
moved, clean the fish.
How to Clean a Fish
Cleaning fish is often the most tedious and bothersome proc-
ess, as many a good fisherman will tell you. If this is the case
with you, the following directions may simplify the process:
Grasp the fish's head with the left hand. (Reverse if you are
left handed.) Gut through the skin from the top of the head
around under the pectoral fin (the one close to the gills) to
152 MEALS ON WHEELS
the stomach. Do this on both sides, then run the knife fairly
deep from the head to the tail on both sides of the dorsal fin
(the fin which runs along the back). Both the dorsal and
adipose (the fatty fin toward the back) may easily be pulled
out. Gut stomach from head to tail. The skin is left on in
.
most cases, but if the fish is to be skinned, start at the top to-
ward the head, take hold of the skin and snap it off with a
quick pull. Lay the fish on its side with its back toward you.
Sever the backbone and upper part of the head with the
entrails attached to it. Cut off the tail, wash the fish, and it
is ready to fry.
Temperatures and Length of Time for Cooking Fish
Boiling or Simmering:
White fish 180 to 210 F. 10 minutes per pound
Medium fat fish.... i8oto2ioF. 15
Fat fish i8oto2ioF. 20 " " S
Broiling:
Sliced fish 5 to 15 minutes
Whole fish 15 to 20 "
Baking:
Small or sliced fish. . 350 to 425 F.
20 to 25 minutes (entire time)
Large fish 350 to 425 F.
15 to 20 minutes per pound
To Garnish a Fish
The usual garnishes for fish are parsley, watercress, lemon
slices, paprika, chopped parsley or watercress, radishes, to-
matoes, sliced egg, and sliced cucumbers.
FISH 153
To Boil a Fish
There is a prepared paper on the market which makes boil-
ing a fish quite simple. The fish is cleaned, salted and wrapped
in the paper, which is then tied. After being wrapped the
fish should be dropped into hot water which may quickly be
brought to the boiling point. After the water boils, reduce
heat and simmer slowly until tender.
Use just enough water to cover the fish. A tablespoon of
vinegar or lemon juice may be added to every two quarts of
water to whiten and harden fish.
Suggested Sauces for Boiled Fish
EGG SAUCE
I CUP MEDIUM WHITE SAUCE I SIEVED HARD COOKED EGG
Combine the two ingredients, season and serve hot with
fish.
BfiCHAMEL SAUCE
% CUP OF BOILING WATER I TABLESPOON OF BUTTER
^ CHICKEN BOUILLON CUBE 2 TABLESPOONS FLOUR
% SMALL ONION SLICED }4 CUP MILK
SEASONINGS
Dissolve chicken bouillon cube in boiling water. Melt but-
ter, slightly brown onion in it. Add flour and when well
| mixed, add chicken liquid, and milk. Stir well while cooking
I until thick. Add seasonings and strain before serving to remove
j onion slices. If desired, the onion slices may be removed after
browning. The onion flavor is not so pronounced if this is done.
154 MEALS ON WHEELS
HOLLANDAISE SAUCE
I CUP BOILING WATER I TABLESPOON LEMON JUICE
I TABLESPOON BUTTER 2 EGG YOLKS
I TABLESPOON FLOUR SEASONINGS
Melt butter in top of double boiler. Add flour and mix well.
Add boiling water. Cook, stirring constantly until thick. Add
lemon juice and season to taste. Pour over well beaten egg
yolks and mix thoroughly. Reheat and serve at once with fish.
To Broil a Fish
Fortunate are those who have one of the new trailers with an
oven for broiling. However, broiled fish on a picnic, out in
the open, is delicious. Remember when broiling a fish to have
the wires of the picnic broiler or oven broiler well greased so
that the fish will not stick to them. Broil one side of the fish,
then turn and broil the other side until light brown.
Suggested Sauces for Broiled Fish
ANCHOVY BUTTER
4 TABLESPOONS CREAMED BUTTER ANCHOVY PASTE
Mix enough anchovy paste with creamed butter to suit
individual taste and spread over hot fish.
LEMON BUTTER SAUCE
4 TABLESPOONS MELTED BUTTER I TABLESPOON LEMON JUICE
SEASONINGS
Mix butter and lemon juice and season with salt and pepper.
Before pouring over hot fish, sprinkle fish with paprika and
minced parsley.
For Baked Fish See Index.
INDEX
Anchovy butter 1 54
Apple cake 35
Apple crumble 68
Apple pie 52
Apples, butterscotch 1 16
cinnamon 127
escalloped, with onions .... 1 24
Asparagus, buttered 67
salad, vinaigrette. . 93
soup, cream of 56, 132
Aspic, meaning of 14
tomato 75
Avocado and grapefruit salad . 85
B
Baked beans 31
Baked custard 89
Baked ham 133
Baked potatoes 86
Baked stuffed fish 78
Baked stuffed tomatoes 94
Baked tomatoes 119
Bananas, broiled 82
Bass, sauteed, with tartar sauce 88
Baste, meaning of 14
Bean salad, string 97
Beans, baked 31
lima 29
creamed 89
string 54
B6chamel sauce 1 53
Beef, corned 28
hash 98
creamed, dried, with mush-
rooms 61
dried 28, 30
in sour cream 75
roast, with onions and car-
rots 1 20
Beet and endive salad 76
greens, buttered 74
relish 46
salad, congealed 112
Beets, Harvard 101
Bermuda onion and orange
salad 107
Bind, meaning of 14
Biscuits, cheese 43
Blueberry pudding 44
Boiled dressing 22
Boiled noodles 8 1
Boiled rice 77
Boston Cooler 65
Bottle drinks 134
Bread crumbs 19
in cans 19
pudding, lemon 71
Breaded veal steak 92
BREADS
Biscuits, cheese 43
Rolls, clover leaf 59
Toast, melba 53
Broccoli, buttered 112
Broiled bananas 82
Broiled steak sandwiches. ... 136
Browned new potatoes 93
Browned potatoes i oo
i 5 8
INDEX
Brownies . 47
butterscotch 141
Brussels sprouts 43
Burrs, fruit 1 49
Buttered asparagus 67
Buttered beet greens 74
Buttered broccoli 112
Buttered cabbage 68
Buttered onions and carrots . . 98
Buttered spinach 84
Butterscotch apples 1 16
brownies 141
Cabbage, buttered 68
salad, molded 94
CAKES
Apple 35
Brownies 47
butterscotch 141
Chocolate ice box 114
Orange ice box 34
Peach shortcake 51, 144
Strawberry shortcake 57
with chocolate frosting. ... 131
Calves liver, sauteed, with
bacon 65
Camp fried potatoes 143
Candied sweet potatoes with
pecans 106
CANDY 147-150
Tests 148
Canned pear and grapefruit
salad 114
Cans, bread in 19
main dishes in 20
prepared main dishes in ... 20
sizes and contents 17
Cantaloupe ring with rasp-
berries 43
with ice cream 55
Carrot, congealed, and pine-
apple salad 66
Carrots and buttered onions . . 98
Cauliflower with cheese sauce . 123
Celery, creamed 64
Creole 127
hearts, watercress and dev-
illed egg salad 121
hearts, with sour cream slaw 1 03
stuffed 56, 132
Cheese biscuits 43
cottage, ring 58
cream, orange and prune
salad 8r
dumplings 69
fondue, with dried beef. ... 28
sauce 123
souffle 96
Cherry pudding 113
whip 1 23
Chicken a la king 66
fried 131
country style 73
loaf 134
Chilled grapefruit 115
Chocolate cookies, frosted .... 138
frosting 131
fudge 150
ice box cake 114
junket 72
meringue pie 99
milk shake 135
pudding,withwhippedcream 121
Spanish cream 126
Chop suey 76
INDEX
159
Chops, lamb, sauteed 49
pork, with tomato sauce ... 115
Cinnamon apples 127
City chicken legs 117
Cliff House sauce 1 36
Clover leaf rolls 59
Codfish balls with egg sauce . . 95
Coffee, iced 142
picnic 1 39
Cold assorted meats 54
Combination salad 87
sandwiches 1 46
Compote, meaning of 14
mixed fruit 92
Congealed beet salad 1 1 2
Congealed carrot and pine-
apple salad 66
Contents of cans 17
COOKIES
Chocolate frosted 138
Date kisses 77
Oatmeal drop 1 25
Orange refrigerator 74
Peanut 95
Cooking equipment 6-8
Cool weather menus 79-127
Corn, casserole, with Vienna
sausages 31
meal mush, fried 1 42
on cob 49
pudding 115
stewed, and tomatoes 91
Corned Beef, hash with green
Peppers 98
sandwiches 28
with poached eggs 28
Cottage cheese ring 58
Crab a la newburg 45
Crab meat, escalloped 29
Cranberry relish 116
Cream cheese, orange and
prune salad 81
Cream, meaning of 14
of asparagus soup 56, 132
of tomato soup 58
Creamed celery 64
Creamed dried beef with
mushrooms 61
Creamed lima beans 89
Creamed onions 104
Creamed peas 51
and potatoes 117
Creamed spinach 78
Creams, peanut butter 1 50
Creole celery 127
Croquettes, lamb 1 18
Crumble, apple 68
Crumbs, bread 19
Cucumber, and lettuce salad . 90
jelly 72
Curry of veal 81
Custard, baked 89
sauce 47
strawberry 33
Dandelion green salad 49
Date kisses 77
DESSERTS 20, 33-36
Boston Cooler 65
Brownies 47
butterscotch 141
Cake with chocolate frosting 1 3 1
Chocolate frosted cookies . . 1 39
Chocolate ice box cake .... 112
Chocolate junket 72
i6o
INDEX
Chocolate meringue pie ... 99
Chocolate pudding with
whipped cream 121
Chocolate Spanish cream . . 126
Custard, baked 89
Date kisses 77
Fruit (see Fruit Desserts)
Ice cream cones 130
Lemon bread pudding 71
Lemon chiffon pudding .... 125
Oatmeal drop cookies 125
Orange Boston pie 104
Orange refrigerator cookies 74
Peanut cookies 95
Rhubarb, stewed, and straw-
berry pudding 48
Devilled egg, celery hearts
and watercress salad 121
Dinner-in-a-dish 31
Dredge, meaning of 14
Dress, meaning of 14
DRESSING 21-23
Boiled 22
French 21
French Fruit 21
Mayonnaise 21
Roquefort 22
Salad 21-23
Thousand Island 22
DRINKS
Bottled 134
Chocolate milk shake 135
Coffee, iced 1 42
picnic 138
Half and half 137
Punch, fruit 133
Dry materials 20
Dumplings, cheese 69
Egg, devilled, celery hearts
and watercress salad 1 2 1
sauce 95, 153
Eggplant, casserole 115
sticks 97
EGGS
Cheese souffle 96
Poached, with corned beef. 28
with devilled ham 46
Savory omelet 84
Emergency shelf 16-18
Endive and beet salad 76
Equipment, cooking 6-8
Escalloped apples with onions 124
Fillets, meaning of 14
FISH
baked, stuffed 78
baking 1 52
bass, sauteed, with tartar
sauce 88
boiling 152, 153
broiling 152, 154
cleaning 151-152
Codfish balls with egg sauce 95
garnishing 1 52
pan fried, with tartar sauce . 141
quantity of 151
Salmon a la king 30
Salmon puff with tomato
sauce no
Sardines, grilled 32
scaling 151
simmering 152
INDEX
161
souffl6 90
Tuna fish salad 50
Flour mixtures 19
Foamy sauce 91
Fold, meaning of 14
Frankfurters stuffed with pota-
toes 105
French dressing 21
French Fruit Salad dressing . . 21
Fricassee of rabbit 115
Fried chicken 131
country style 73
Fried corn meal mush 1 42
Frogs legs, sauteed 69
Frosted chocolate cookies .... 1 38
Frosting, chocolate 131
Fruit burrs 1 49
Fruit compote, mixed 92
FRUIT DESSERTS
Apple cake 35
Apple crumble 68
Apple pie 52
Apples, butterscotch 1 16
Cantaloupe, ring with rasp-
berries 43
with ice cream 55
Cherry pudding 1 1 1
Cherry whip 123
Ginger lemon pie 34
Grapefruit, chilled 115
Huckleberry or blueberry
pudding 44
Mixed fruit compot 92
Mixed stewed fruits 1 02
Orange dips 35
Orange pudding 34
Peach shortcake 51, 144
Peaches, melba 119
Pineapple-graham loaf. ... 33
Pineapple upside-down gin-
gerbread 35
Prune sponge 106
Prune whip 36
Raspberries and cream .... 1 42
Rhubarb pie 140
Rhubarb, stewed, and straw-
berry pudding 48
Rice dainty 85
Strawberries and sugar .... 137
Strawberry custard 33
Strawberry pie 67
Strawberry shortcake 57
Watermelon, iced 134
Fruit, mixed stewed 102
punch 133
salad 1 32
sauce, hot 97
Fudge, chocolate 150
GAME (see Poultry)
Ginger lemon pie 34
Gingerbread, pineapple 35
Glazed pineapple 49
Goulash, Hungarian 53
Grapefruit, and avocado salad 85
and canned pear salad 114
chilled 115
Gratin, meaning of 14
Green peppers, stuffed 98
H
Half and half 137
Ham, baked 1 33
devilled, with poached egg . 46
loaf. . 82
1 62
INDEX
rolls, stuffed 107
with scalloped potatoes . ... 101
Hamburger sandwiches, su-
preme 140
Hard sauce 103
Harvard beets 101
Hash, corned beef, with green
Peppers 98
Hashed brown potatoes 47
Hints, housekeeping 9-12
Hollandaise sauce 1 54
Hors d'oeuvres 53
Housekeeping hints . 9~i2
Huckleberry pudding 44
Hungarian goulash 53
ICE CREAM
Boston Cooler 65
in cones 1 30
Melba peaches 119
with cantaloupe 55
Iced coffee 142
Juices 20
Julienne, meaning of 14
Junket, chocolate 72
Lamb, chops, sauteed 49
croquettes 1 18
roast leg of 100
Spanish 102
Lard, meaning of 14
Lemon bread pudding 71
butter sauce 1 54
chiffon pudding 125
sauce 83
Lima beans, casserole 29
creamed 89
Lettuce, and cucumber salad . 90
wilted 1 05
Liver, calves, with bacon,
saut6ed 65
Lyonnaise potatoes 50
M
Macedoine of vegetables .... 64
Marinate, meaning of 14
Materials, dry 20
Mayonnaise 21
Meal planning 37~4O
main 24-27
Measurements 13
Measures 13
MEAT
and potato salad 130
Beef, creamed, dried with
mushrooms 61
Beef, in sour cream 75
Beef, roast, with onions and
carrots 120
Calves' liver with bacon ... 65
City chicken legs 117
Cold, assorted 54
Corned beef 28
hash 98
Dried beef 28, 30
Frankfurters stuffed with
potatoes 1 05
Goulash, Hungarian 53
Ham, baked 133
Ham, devilled, with
poached egg 46
loaf. . 82
INDEX
163
rolls, stuffed 107
with scalloped potatoes. . 101
Hamburger sandwiches, su-
preme 1 40
Lamb, chops, sauteed 49
croquettes 1 1 8
roast leg of i oo
Spanish 1 02
Loaf 86
Pork 117
chops, with tomato sauce 1 1 5
tenderloin, baked with
sweet potatoes 126
Steak, chopped 31
sandwiches 1 36
Stuffed green peppers 98
Veal 117
birds 122
curry 80
steak, breaded 92
Vienna sausages 32
Melba peaches 119
Melba toast 53
MENUS 37-114
Cool weather 79~ J 27
for main meals 24-27
Picnic 1 30-1 43
Warm weather 4 I- 78
Milk shake, chocolate 135
Mixed fruit compote 92
Mixed green salad 44
Mixed stewed fruit 102
Molasses taffy 1 49
Molded cabbage salad 94
Mush, corn meal, fried 1 42
Mushrooms with creamed
dried beef. . 61
N
Noodles, boiled 81
Oatmeal drop cookies 125
Omelet, savory 84
Onion, Bermuda, and orange
salad 107
Onions, buttered, and carrots 98
creamed 1 04
with escalloped apples. ... 124
Orange, and Bermuda onion
salad 107
Boston pie 104
cream sauce 61
dips 35
ice box cake 34
prune and cream cheese
salad 81
pudding 34
refrigerator cookies 74
Oven temperature tests 15
Oysters en brochette 143
Pan fried fish, tartar sauce. . . 141
Panned pheasant 125
Parboil, meaning of 14
Peach shortcake 51, 144
Peaches, melba 119
Peanut butter creams 150
Peanut cookies 95
Pear, canned and grapefruit
salad 114
Peas, creamed 51
and potatoes 117
Peppers, green, stuffed 98
164
INDEX
Perfection salad 71
Pheasant, panned 125
Picnic coffee 139
Picnic sandwiches 145-146
PICNICS 129-146
Ready before starting. . . 130-135
To assemble partly out-
doors 136-144
PIES
Apple 52
Chocolate meringue 99
Ginger lemon 34
Orange Boston 104
Rhubarb 1 40
Strawberry 67
Pineapple, and congealed car-
rot salad 66
glazed 49
graham loaf 33
upside-down gingerbread . . 35
Planning, of meals 37~4
Poach, meaning of 14
Poached eggs with devilled
ham on toast 46
Pop corn balls 1 48
Pork 117
chops with tomato sauce ... 115
tenderloin, baked with sweet
potatoes 126
Potato and meat salad 1 30
Potato salad, hot 55
Potatoes, and creamed peas . . 117
baked 86
browned 100
camp fried 143
candied sweet, with pecans 106
hashed brown 47
lyonnaise 50
new, browned 93
riced 72
scalloped, with ham 101
sweet, with pork tenderloin 126
POULTRY
Chicken a la king 66
Chicken, fried 131
country style 73
Chicken loaf 134
Pheasant, panned 125
Rabbit, fricassee 113
Preparation for trip 5
Prune, orange and cream
cheese salad 81
sponge 106
whip 36
PUDDING
Cherry 113
Chocolate junket 72
Chocolate with whipped
cream 121
Corn 115
Custard, baked 89
Huckleberry, or blueberry. 44
Lemon bread 71
Lemon chiffon 125
Orange 34
Stewed rhubarb and straw-
berry 48
Punch, fruit 133
Rabbit, fricassee 115
Rarebit, welsh, with bacon . . 70
Raspberries and cream 142
RELISHES
Beet 46
INDEX
i6 5
Cranberry 1 16
Hors d'oeuvres 53
Rhubarb, pie 140
stewed, and strawberry pud-
ding 48
Rice, boiled 77
dainty 85
Riced potatoes 72
Roast beef with onions and
carrots 120
Roast leg of lamb 100
Rolls, clover leaf 59
Roquefort dressing 22
SALAD
Asparagus, vinaigrette .... 93
Beet, congealed 112
Cabbage, molded 94
Carrot, congealed, and
pineapple 66
Combination 87
Cucumber and lettuce .... 90
Cucumber jelly 72
Dandelion green 49
Devilled egg, celery hearts
and watercress 121
Dressing (see Dressing)
Endive and beet 76
Fruit 132
Grapefruit and avocado ... 85
Grapefruit and canned pear 1 14
Macedoine of vegetables ... 64
Meat and potato 130
Mixed green 44
Orange and Bermuda onion 107
Orange, prune and cream
cheese 81
Perfection 71
Plate 56
Potato, hot 55
Sandwiches 135
Sour cream slaw with celery
hearts 103
String bean, hot 97
Tomato 60
Tomato and shrimp 42
Tuna fish 50
Vegetable 133
Wilted lettuce 105
Salads, suggestions for 20
Salmon a la king 30
Salmon puff with tomato
sauce 213
Sandwich combinations 146
SANDWICHES
Corned beef 28
Hamburger, supreme 140
keeping 145
making 145
picnic 145-146
Salad 135
Steak, broiled 136
Western 139
Sardines, grilled 32
SAUCE (see also Dressing)
Anchovy butter 1 54
Bechamel 153
Cheese 123
Cliff House 136
Custard 47
Egg 95,153
Foamy 91
Fruit, hot 97
Hard 103
Hollandaise 154
1 66
INDEX
Lemon 83
Lemon butter 1 54
Orange cream 61
Tartar 69,88, 141
White 23
Sausages, Vienna, and corn
casserole 31
Saute, meaning of 14
Savory omelet 84
Scalloped potatoes with
ham 101
Sear, meaning of 14
Shred, meaning of 14
Shrimp salad in tomato 42
Sizes of cans 17
Slaw, sour cream, with celery
hearts 103
Souffle, cheese 96
fish 90
meaning of 14
Soup, asparagus, cream of. .56, 132
tomato, cream of 58
Sour cream slaw with celery
hearts 103
Spaghetti, and beef casserole . 30
Spanish cream, chocolate .... 126
Spanish lamb 1 02
Spinach, buttered 84
creamed 78
Sprouts, Brussels 43
Squash, summer, sauteed .... 60
Staples 19-20
Steak sandwiches, broiled .... 1 36
Stewed corn and tomatoes ... 91
Stewed mixed fruit 1 02
Stewed rhubarb and straw-
berry pudding 48
Strawberries and sugar 137
Strawberry, and stewed rhu-
barb pudding 48
custard 33
pie. 67
shortcake 57
String bean salad, hot 97
String beans 54
Stuffed baked fish 78
Stuffed baked tomatoes 94
Stuffed celery 56, 1 32
Stuffed green peppers 98
Stuffed ham rolls 1 07
Succotash 83
Sugar 19
Summer squash, sauteed .... 60
Supplies 16-20
Supreme hamburger sand-
wiches 1 40
Sweet potatoes, candied, with
pecans 1 06
with pork tenderloin 126
Taffy, molasses 149
white 1 49
Tartar sauce 69, 88, 141
Temperature tests 15
Tenderloin, pork, with sweet
potatoes 126
Tests, for candy 148
temperature 15
Thousand Island dressing. . . 22
Toast, melba 53
Tomato aspic 75
Tomato salad 60
Tomato soup, cream of 58
INDEX
i6 7
Tomatoes, and stewed corn. .
baked
stuffed
filled with shrimp salad . . .
Toss, meaning of
Tuna fish salad
Tutti frutti . .
U
Utensils
94
42
14
5
150
7-10
Veal 117
birds 122
curry of 81
steak, breaded 92
Vegetable salad 133
VEGETABLES
Asparagus, buttered 67
Baked beans 31
Beet greens, buttered 74
Beet relish 46
Beets, Harvard 101
Broccoli, buttered 1 1 1
Brussels sprouts 43
Cabbage, buttered 69
Cauliflower with cheese
sauce 123
Celery, creamed 64
Celery, Creole 127
Celery, stuffed 56
Corn casserole 32
Corn on cob 49
Corn pudding 115
Corn, stewed, and tomatoes 91
Dinner-in-a-dish 31
Eggplant casserole 113
Eggplant sticks 97
Escalloped apples with
onions 124
Green peppers, stuffed .... 98
Lima beans 29
creamed 89
Macedoine of 64
Mushrooms with creamed
dried beef 61
Noodles, boiled 80
Onions, and carrots, but-
tered 98
creamed 104
Peas, creamed 50
and potatoes. 117
Potato salad, hot 54
Potatoes, baked 86
browned 100
camp fried 1 43
hashed brown 47
lyonnaise 51
new, browned 93
riced 72
scalloped, with ham. ... 101
sweet, candied, with pe-
cans 1 06
sweet, with pork tender-
loin 126
Rice, boiled 77
Spaghetti 30
Spinach, buttered 84
creamed 78
String beans 55
Succotash 83
Summer squash, sauteed . . 60
Tomato and shrimp salad. 42
Tomatoes, baked 119
stuffed 94
i68
INDEX
Vienna sausages and corn cas-
serole 31
W
Warm weather menus 4i-*78
Watercress, devilled egg and
celery hearts salad 121
Watermelon, iced 1 34
Weights 13
Welsh rarebit with bacon .... 70
Western sandwiches 139
WHIPS
Cherry 123
Prune 36
White sauce 23
White taffy 149
Wilted lettuce 105
Work, meaning of 14
MODERN AGE BOOKS
IT would cost several thousand dollars to publish a single book.
When the cost is spread over two or three thousand books, as is
usually the case, the cost per book is reduced, but still remains high
enough to put it beyond the reach of the average reader.
To overcome this difficulty, Modern Age Books are printed in edi-
tions of fifty to a hundred thousand copies, which so reduces the
cost per book that it is possible to sell them at a price well adapted
to the average pocketbook.
Modern Age Books are being published at regular intervals. They
are full-length books, by the best modern authors. They cover the
entire field of current literature from popular fiction to serious
studies of political, social, and economic problems. In addition to
new books, Modern Age is re-issuing a series of unabridged editions
of the literary treasures of the present and the past.
For the purpose of convenient identification, all Modern Age Books
are issued in three classifications: 1. Blue Seal Books; 2. Gold Seal
Books; 3. Red Seal Books. All new books published for sale at 25f$
carry the Blue Seal label; all new books priced above 25 carry the
Gold Seal label; all re-issues of standard literary works carry the
Red Seal label.
All books published in these three classifications at these low prices
are bound in sturdy paper covers. For those who wish to have
Modern Age Books in a more durable form, a limited number of
both Blue and Gold Seal titles are available, attractively bound in
cloth.
BLUE SEAL BOOKS
1. BABIES WITHOUT TAILS, by Walter Duranty
2. ALL'S FAIR, by Richard Wormser
3. MURDER STRIKES THREE, by David MacDuff
4. OLD HELL, by Emmett Gowen
5. RED FEATHER, by Marjorie Fischer (Juvenile)
6. MEALS ON WHEELS, by Lou WUlson and Olive Hoover (Cook
Book)
GOLD SEAL BOOKS
1. THE UNITED STATES! A GRAPHIC HISTORY, by LOUIS M. Hacker,
Rudolf Modley and George R. Taylor
2. FROM SPANISH TRENCHES, compiled by Marcel Acier
3. KALTENBORN EDITS THE NEWS, by H. V. Kallenborn
4. THE LABOR SPY RACKET, by Leo Huberman
5. MEN WHO LEAD LABOR, by Bruce Minion and John Stuart
BED SEAL BOOKS
1. TRAVELS LN THE CONGO, by Andre Gide
2. TWELVE AGAINST THE GODS, by William Bolitho
3. SUSPICIOUS CHARACTERS, by Dorothy L. Sayers
4. THE LEAVENWORTH CASE, by Anna Katharine Green
5. THEY SHALL INHERIT THE EARTH, by Morley Callaghan
6. THE DARING YOUNG MAN ON THE FLYING TRAPEZE,
by William Saroyan
7. THE HONORABLE PICNIC, by Thomas Raucat
8. MR. WESTON'S GOOD WINE, by T. F. Powys
9. A PASSAGE TO INDIA, by E. M. Forster
10. BLOOD OF THE CONQUERORS, by Harvey Fergusson
Things to Remember
Things to Remember
Things to Remember
Things to Remember
Pages for Tour Favorite Menus
Pages for Tour Favorite Menus
\ /
LOU TEMPLE WILLSON
has traveled most of her life. She was born
in Nova Scotia, and visited most of Canada
and the United States as a child, for her par-
ents were Salvation Army evangelists and
were sent touring across the continent. After
her marriage, Mrs. Willson traveled in
Hawaii, Japan, the Philippines, China, India,
Egypt and Europe, and has frequently added
to her gypsy-like experience by living in a
trailer. (Her husband is a trailer manufac-
turer.) Meals on Wheels is a direct result of
her travel and food experience.
OLIVE HOOVER
is a former teacher of home economics and
dietetics, an authority on food and its prepa-
ration, and has also known the problems
and pleasures of living on wheels. On her
expert knowledge of balanced diets and her
innate good sense and practical experience,
trailer homemakers may rely for the best
possible guidance.
