the ""we care cookbook"" that feeds millions
(Page 2 of 3)
Like to see for yourself? The following three recipes are
reprinted straight from the WE CARE COOKBOOK:
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STEWED BRISKET OF BEEF
Put the part that has the hard fat into a stew-pot, with a
small quantity of water; let it boil up, and skim it
thoroughly; then add carrots, turnips, onions, celery and a
few pepper-corns. Stew till extremely tender; then take out
all the flat bones and remove all the fat from the soup.
Either serve that and the meat in a tureen, or the soup
alone, and the meat on a dish, garnished with some
vegetables. The following sauce is much admired served with
the beef: Take half a pint of the soup, and mix it with a
spoonful of catsup, a teaspoonful of made mustard, a little
flour, a bit of butter and salt; boil all together a few
minutes, then pour it round the meat.
STUFFED CABBAGE LEAVES
Parboil and chop lean mutton, mix it with an equal quantity
of boiled rice, and season with salt, pepper, and butter.
Use the white leaves of cabbage. Lay a large spoonful of
the meat and rice on each leaf, fold, and tie securely. Tie
all the prepared leaves in cheese-cloth and boil slowly for
half an hour in the water in which the mutton was boiled.
Take off the cloth, remove the strings, and serve with
melted butter.
CHEESE STRAWS
One-quarter of a pound of grated cheese, two ounces of
flour, four ounces of butter, yolk of one egg, dessert
spoonful of mustard. Make a thick paste of all the
ingredients; roll it out, and cut into long and narrow
strips. Bake a light brown. About ten minutes will be
sufficient.
Bob and Kathy—assisted by publicity and cooperation
from CARE—have generated enormous enthusiasm for
their country-kitchen Baedeker in the past 18 months. And
it's little wonder! Each copy of the COOKBOOK that is sold
($3.45 for California residents, $3.30 for out-of-state
buyers) sends one dollar winging into the coffers of CARE .
. . where that single buck is transformed into a
nourishing, protein packed breakfast or lunch for 300
children! What kind of a meal? "A better one than most
American kids eat each morning," says Robert. "The meal
consists of CSM—corn, soya and milk—the main
food substance used by CARE in their overseas food
programs. The CSM is mixed with water and then local
vegetables are added to the dish." The Reeds have actually
enjoyed a few CSM meals around their own family dining
table . . . with the full concurrence of the littlest
household members: Robby (8), Alan (6) and Tanya (5).
