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The Americans had 390,000,000 rations of beans alone, 183,000, rations of flour and flour substitutes, 267,000,000 rations of milk; 161,000,000 rations of butter or substitutes; 143,000,000 rations of sugar; 89,000,000 rations of meat; 57,000,000 rations of coffee and 113,000,000 rations of rice, hominy and other foods, with requisites such as flavorings, fruits, candy and potatoes in proportion, while for smokers, there were 761,000,000 rations of cigarettes and tobacco in other forms.
Add all the flavorings. When the mixture is cold, add the cream, and partly freeze it; then add the fruit, and freeze to the right consistency. This should be packed at least two hours to ripen. This will serve eight persons. 1/2 pound of sugar 1 pint of water 1 pint of cream 1/2 pint of chopped mixed candied fruits 1 teaspoonful of vanilla 4 tablespoonfuls of sherry Yolks of six eggs
The philosophy of a sauce, when understood, enables even an untrained cook to make a great variety of every day sauces from materials usually found in every household; to have them uniform, however, flavorings must be correctly blended, and measurements must be rigidly observed.
One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavoring to taste of essence of almonds, or vanilla, or lemon; beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture; whisk the whites of the eggs to a stiff froth; add them to the other ingredients and beat well for twenty minutes; put in which-ever of the above flavorings may be preferred; pour the cake into a buttered mold or tin and bake it in a moderate oven from one to one and a half hours.
Very good. Almost all the flavorings used for meats and salads may be prepared in vinegar with little trouble and expense, and will be found useful to impart an acid to flavors when lemons are not at hand.
In Chocolate a preparation of cocoa the cocoa is carefully dried and roasted, and then ground to a smooth paste, the nuts being placed on a hot iron plate, and so keeping the oily matter to aid in forming a paste. Sugar and flavorings, as vanilla, are often added, and the whole pressed into cakes.
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