Wartime Veal Heart Dishes For Sunday Dinner
During wartime meals skillful prep makes veal heart appealing. Braised Stuffed Veal Heart serves 4 to 6, requires celery onion parsley carrots beans milk and shortening, heart browned and baked over vegetables. Baked Heart with Herb Stuffing uses a beef heart, suet and bread crumbs, roasted three hours with a tomato onion mustard stock lemon sauce.
MENTIONED IN THIS ARTICLE
Drake
Luxurious Chocolate Bread Pudding (Palace Pudding)
Chocolate bread pudding recipe uses unsweetened chocolate, milk, eggs, sugar, salt, vanilla, and stale bread. Heat chocolate with milk, whisk eggs and sugar, combine, soak bread, bake in a water bath at 350F about 50 minutes until firm. Serve hot with hard sauce or cold with cream.
Mexican Rice Midnight Snack Counts on Eggs and Rice
A retro kitchen feature promotes Mexican rice with eggs as a satisfying midnight snack. The plan suggests prepping the rice ahead, reheating, and frying eggs in deep fat to top the dish. The recipe uses rice, butter, garlic, onion, green pepper, tomatoes, and spices, serving 4 to 6 with fried eggs on top.
MENTIONED IN THIS ARTICLE
Middle America
Mexico
Guatemala
Honduras
The
United
America
Popular Wartime Dried Beans and Peas Recipes
Popular American recipes from a Bureau pamphlet through wartime meals. Includes Western Beans, Hopping John Southern Style, Mexican Style Beans, and a bean salad. Details amounts, soaking, cooking times, and finishing touches for each dish.
MENTIONED IN THIS ARTICLE
Bureau of Human Nutrition and Home Economics
Washington, D. C
Army Bakers and Cooks Schools Leftover Oatmeal Recipes
Ida Bailey Allen reports on Army Bakers and Cooks Schools at Camp Lee Virginia sharing guidance on using leftover oatmeal. Recipes include Oatmeal Savory with cream sauce and bacon and Oatmeal Fruit Pudding with stale bread raisins and stewed fruit baked 40 minutes at 350.
MENTIONED IN THIS ARTICLE
Ida Bailey Allen
Camp Lee
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