Recipe 16. Creamed Vegetables On Toast

Make a White Sauce (for method see recipe 9) with 5 tablespoons Fat, 5 tablespoons Flour, 1 cup Milk and 1 cup Water. Add 2 cans Vegetable Soup. Season to taste with Onion and Celery Flavor, Worcestershire Sauce or Catsup. If necessary-, color to an appetizing brown with a teaspoon of Kitchen Bouquet. Serve on hot toast. Tomato, pea, celery and corn soups can be thickened and served as above. Left-over vegetables can also be used by flavoring with meat extract.

Recipe 17. Corn Pudding

Empty 1 can Corn (No. 2) into a dish. Add 2 Eggs, 1 teaspoon Salt, 1/4 teaspoon Onion Salt, 1/8 teaspoon Pepper, 1 1/2 tablespoons Fat melted. Beat with egg-beater until well mixed. Add 1 pint Milk and mix thoroughly. Pour into large or individual baking dishes, sprinkle with paprika and bake in a very slow oven until firm. A layer of coarsely chopped ham on the bottom of the dish gives a delightful flavor.

Recipe 18. Spaghetti Ragout

Empty 1 can of Spaghetti (medium size) and 1 can Thick Meat Soup (oxtail, mulligatawny or mock turtle) into a baking dish. Add seasoning if necessary. Cover with crumbs and brown in oven.

Recipe 19. Baked Beans And Bacon

Empty 1 large can Baked Beans into' a baking dish, seasoning if necessary. Cover the top with slices of Bacon. Cook in the oven until bacon is crisp. Serve with a relish. A few very thin slices of onion added before covering with the bacon gives a fine, savory flavor.