Stove
Quick Carrot and Turnip Soup
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Soup Onion, Fat, Flour, Milk, Carrot, Salt, Pepper Measuring Cups, Measuring Spoons, Stove, Pot
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
Browned Parsnips
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Beet Soup
By: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Soup Beet, Broth, Onion, Carrot, Cabbage, Herb, Soup, Sour Cream Knife, Stove, Pot
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
Buttered Potatoes
Source: Cocktails & Savouries (1955-01-01)
Tiny Curried Fish Cakes
Source: Cocktails & Savouries (1955-01-01)
SideSeafood Fish, Lemon Juice, Potato, Butter, Seasoning, Breadcrumbs , Curry Powder, Egg, Fat Measuring Cups, Measuring Spoons, Sieve, Pan, Egg Beater, Stove
Scampi
Source: Cocktails & Savouries (1955-01-01)
Side Flour, Egg White, Seasoning, Prawn, Egg Yolk, Water Measuring Cups, Measuring Spoons, Sieve, Egg Beater, Stove, Pan
Stuffed Mushrooms
Source: Cocktails & Savouries (1955-01-01)
Side Mushroom, Ham, Margarine, Onion, Parsley, Seasoning, Cream, Tomato, Toast, Breadcrumb Measuring Cups, Measuring Spoons, Knife, Stove, Pan, Oven