Recent Survivalist Forum Threads
Recent PerfectUnion Forum Threads

CORNMEAL PASTRY FOR MEAT OR FISH

½ cup cornmeal

½ cup rye or wheat flour

2 tablespoons fat

⅓ cup cold or ice water

1 teaspoon baking powder

Sift dry ingredients. Cut in fat. Add water and roll out on well floured board.

CURRIED VEGETABLES

One-half cup dried peas, beans or lentils, soaked over night and cooked until tender.

½ cup turnips

½ cup of carrots

1 cup outer parts of celery

½ cup of peas

½ teaspoon celery salt

⅛ teaspoon pepper

3 tablespoons drippings

3 tablespoons whole wheat flour

1 teaspoon curry powder

1 teaspoon salt

½ cup meat stock or water

1 cup tomato juice and pulp

1 teaspoon onion juice

Melt the fat. Add the seasoning; gradually the liquid. Add the vegetables.

Cook 20 minutes. Serve very hot. This is an especially good way of adding the necessary flavor to lentils.

FISH AND VEGETABLE CHOWDER

3 lbs. fish

2 cups diced potatoes

⅓ cup chopped onion

½ cup chopped salt pork

1 teaspoon salt

⅛ teaspoon cayenne

1 cup peas

2 cups cold water

2 tablespoons fat

2 tablespoons flour

1 cup diced carrots

1 pint scalded milk

Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown.

In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered.

RICE, TOMATOES, GREEN PEPPER AND BEEF

½ cup cooked rice

1 pint tomatoes

⅓ cup green pepper chopped

2 cups fresh or left-over cooked meat

2 teaspoons salt

¼ teaspoon cayenne

Mix all ingredients. Bake in greased dish slowly for one hour.

LENTILS WITH RICE AND TOMATOES

¾ cup lentils

1 cup rice

1 quart tomatoes

1 teaspoon Worcestershire

2 teaspoons salt

¼ teaspoon cayenne

¼ teaspoon bay leaf

¼ teaspoon sage

Soak lentils over night; drain; add one quart fresh water and one teaspoon of salt. Cook slowly until tender. Add other ingredients. Steam or bake for 45 minutes.

CREAM OF CARROT SOUP

2 cups diced carrots

2 cups water

1 cup milk

⅛ teaspoon pepper

2 tablespoons fat

2 tablespoons flour

1 teaspoon salt

Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated [pg 108] raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.

VEGETABLE SOUP

1 qt. boiling water

½ cup carrots

½ cup cabbage

1 cup potatoes

1 cup tomato juice and pulp

1 tablespoon minced onion

¼ teaspoon pepper

4 tablespoons fat

4 cloves

1 bayleaf

2 teaspoons salt

4 peppercorns

2 tablespoons chopped parsley

Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes. Strain. To juice and pulp add other ingredients and cook slowly 1 hour. Add parsley just before serving.

CARROT SALAD

Grind raw carrot in food chopper. Make French dressing with chicken fat instead of oil. Mix ingredients and serve.

1 cup raw carrots

½ cup oil (preferably oil from chicken fat)

1 tablespoon vinegar

½ teaspoon salt

1 tablespoon parsley

⅛ teaspoon paprika

TOMATO GUMBO

Bones and gristle from chicken or turkey

2 qts. cold water

1 cup okra

1 tablespoon chopped pimento

1½ teaspoons salt

½ cup rice

2 tablespoons fat

1½ cups tomatoes

¼ cup chopped parsley

Soak bones and gristle in the cold water 1 hour. Then boil slowly 1 hour, in same water. Strain out the bones and gristle and add other ingredients to the liquor. Boil this mixture slowly ¾ hour and serve.

BEAN LOAF

2 cups cold cooked beans

1 egg beaten

1 cup breadcrumbs

⅛ teaspoon pepper

1 tablespoon minced onion

2 tablespoons catsup

¼ teaspoon salt

Shape into loaf. Bake 25 minutes. Serve with tomato sauce.

RICE FRUIT CUSTARD

⅓ cup rice

1 cup milk

⅓ cup corn syrup

1 teaspoon vanilla

⅛ teaspoon salt

1 egg

1 cup fruit

Cook rice with milk in double boiler 30 minutes. Add other ingredients and cook 10 minutes. Chill and serve.

FIG PUDDING

¼ lb suet

½ lb chopped figs

1 cup sour apple (cored, pared and chopped)

1 cup milk

½ cup molasses

½ cup corn syrup

1 cup breadcrumbs

2 eggs

⅓ cup flour

Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours.

HINDU SALAD

2 tablespoons flour

1 teaspoon salt

1 egg

⅛ teaspoon cayenne

2 tablespoons granulated gelatine, plus 2 tablespoons cold water

1 teaspoon mustard

1 teaspoon curry powder

3 tablespoons melted fat

1 cup milk

⅓ cup vinegar

2 cups cooked rice

2 tablespoons chopped olives

Mix dry ingredients, add egg and blend thoroughly. Add melted fat, milk and vinegar. Cook over hot water until thick as custard. Soften gelatine in cold water. Add to the hot dressing.

When dissolved add rice and olives, place in mold and chill. Serve plain or with ½ cup French dressing.

CHEESE SALAD

1 cup American or cream cheese

2 tablespoons vinegar

⅓ cup oil

½ teaspoon salt

⅛ teaspoon cayenne

2 tablespoons chopped olives

3 tablespoons chopped nuts

Blend all ingredients thoroughly. Shape as desired and chill. Serve with French dressing. (If American cheese is used, grate or cut fine.)

CABBAGE, PEANUT AND APPLE SALAD

2 cups chopped cabbage

1 cup peanuts

1 cup chopped apples

1 cup salad dressing

Mix ingredients and serve with French dressing. This salad looks very appetizing when served in cups made of hollowed out red apples, the pulp removed being used in the salad.