Document - Historical information/data - Food in War Time Booklet -CREAM
OF VEGETABLE SOUP
Melt .
. 2 tbsp. fat
Blend in
4 tbsp. GOLD MEDAL Flour
3A tsp. salt
Pepper
Stir in .
4 cups
ps milk
Add .
. . 1 cup cooked vegetable pulp
Cook 10
min. 6 servings.
CUSTARD
Add ' ' 2 eggs (or 4 egg yolks)
. 2 to 4 tbsp6
sugar
1/4 tsp. salt
%s tsp. flavoring
2 cups scalded milk
For Sen Custard: Cook over not -quite -boiling
water, stirring constantly, just until mixture
coats spoon (20 min.). Remove from heat,
cool. Top with whipped cream, meringue,
etc. Or, serve over pudding, fresh fruit, etc.
For Baked Custards Pour mixture into 6 cus-
tard cups or 8 -inch casserole. Stearnbake
(set in shallow an of water) 30 min. in slow
mod, oven (3250),
VANILLA ICE Easy, delicious
delicious
Pour I cup scalded milk
into mixture of %s cup sugar
4 hp. GOLD MEDAL Flour
%a his. salt
Cook over hot water 20 min. (until
slightly thick). Cool.
Fold in 1 cup cream, whipped
1 tsp. vanilla
Freeze until firm, stirring occa-
sionally. 6 servings.
Chacclate Ice Cream: Add 3 tbsp. cocoa to
flour mixture in VANILLA ICE CREAM recipe.%
Fruit Ice Cream: Add 1cups mashed fresh
fruit pulp, sweetened to taste, to cooled cus-
tard mixture in VANILLA Ice CREAM recipe.
LAST-MINUTE TOMATO SOUP
51ir well . 1 cup cooked tomatoes.
to break up (pulp and juice)
Add . 3 cups rich milk
Neat, stirring frequently.
Add 3/s tsp. salt
t/ hp. pepper
1 tbsp. butter (if desired)
Serve immediately. 4 servings.
OLD-TIME RICE CUSTARD PUDDING
Mix . 2 cups cooked rice
1/2 cup seedless raisins
Ploce in greased B -inch baking dish (3 in. deep).
Blend . . . . 2 cups scolded milk
info 2 eggs, beaten
%t cup sugar
th hp. salt
1 tsp. vanilla
Pour over rice -raisin mixture. Sprin-
kle with nutmeg. Steam bake 1% hr.
in mod. oven (3500). Serve warm or
chiRed, with or without cream.
NUT CRUNCH ICE CREAM
Crumble Nut Crunch (see below) and
fold into 3 to 4 cups vanilla ice cream
that has been softened by breaking up
with a spoon. Then put in freezing
tray or freezer to re -harden. For home-
made ice cream, blend in Crunch
when cream is partly frozen and con-
tinue freezing until firm, stirring oc-
casionally. 6 to 8 servings.
Nul Crunch
Melt . . . . . 2 tbsp. butter
Blend in 0 9 6 . 3 tbsp. brown sugar
Cook until thick and smooth, stirring constantly.
Blend in . 1 cup WHEATIES
cup nuts, chopped
Cook and stir 5 min. Then spread in
thin layer on cooky sheet. Cool.
MOCK INDIAN PUDDING
Combine . 2 cups milk
2 small eggs, well beaten
2 tbsp. molasses
Add mixture of . 3 tbsp. sugar
tsp. cinnamon
t/ hp. ginger
Mix in . 2 cups WHEATIES
Pour into greased 8 -inch baking dish.
Bake 1 to 1Y4 hr. in slow mod. oven (3250).
Serve warm with plain or whipped
cream. 6 servings.
If you would like recipes for more
custard -type puddings and other
mil%foods, write to Betty Crocker,
General Mills, Inc., Minneapolis
I5, Minnesota,
?
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FOOD IFI WAR -TIME
Ad
food is vital war material. Our fighting forces and
those who fight with us need good food. Those who support the
fighting forces behind the lines in factory, field, office, and home
need good food. Every American home -maker who selects food
wisely, prepares it carefully and conserves it diligently is an im-
portant link in our national war effort. In such measures as they
guard these links as one of their important war jobs, they are
helping to win this war.
Food is fuel. From food comes the energy that keeps our bodies
warm, that carries us about, and that is released in every type of
physical activity. The calories we count are a measure of the
energy values of foods.
Food is building and repair material for our bodies. From
food we derive proteins and minerals that we accumulate in
growth and use in making structural repairs.
Food provides the materials to make our
bodies function with smoothness and effi-
ciency. Our bodies need an array of vitamins
and minerals for this purpose.
X11 V"
bFood values are not evenly distributed
J among foods. For fuel, for building and re-
pair, for running our bodies with smoothness and efficiency, we
need a variety of foods. These needs can be provided by food se-
lection from the basic seven food groups pictured on the back
page of this booklet. We have stated in simple outline below this
picture chart the amounts of foods from these basic seven food
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