Side
Spring Onions on Toast
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Side Spring Onion, Water, Fat Measuring Cups, Measuring Spoons, Infe, Pot, Stove
Onion Soup
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Side Onion, Fat, Flour, Meat, Broth, Soup Bone, Water, Salt, Pepper Measuring Cups, Measuring Spoons, Pot, Stove, Knife
Mashed Rutabags and Potatoes
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Turnips and Greens
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Carrot Scallop
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Side Egg, Milk, Carrot, Fat Measuring Cups, Measuring Spoons, Egg Beater, Baking Dish, Oven
Panned Carrots
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Side Carrot, Fat, Salt, Pepper, Onion Knife, Frying Pan, Stove
Scalloped Parsnips
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Side Parsnip, White Sauce, Bread Crumb Knife, Baking Pan, Oven
Browned Parsnips
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Harvard Beets II
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Side Cornstarch, Sugar, Salt, Vinegar, Water, Fat, Beet Stove, Knife, Pan, Measuring Cups, Measuring Spoons
