Manual of army catering services, 1945. Pt. 2, Recipes / War Office.

Date:: 1945

Catalogue details

Licence: Public Domain Mark

Credit: Manual of army catering services, 1945. Pt. 2, Recipes / War Office. Source: Wellcome Collection.

292/300 (page 280)

(a1) Lundi (iv) ‘Taro (v) Sweet potato The Plantain trees: (2) Flower (2) Main stem (412) Roots Carepalm and Bamboo shoots MEAT SUBSTITUTES 1.e., foods con- taining proteins 280 Description The vine is similar to (2) and (i) but is recognized by the clusters of seeds and berries growing on it. The tuber is 5-12 inches long. The wild lily. Has big bulbous roots usually a mottled purple. Tops look like potato. Tubers have purple skin with yellow flesh or brown skin with white flesh. Discard the hard leaves and the hard fibrous parts of the flower. into fine slices. Select the young and juicy ones. These are, however, only available during the early rains, 7.e., March to June. (a) Grubs of bees and wasps, ants’ eggs, white ant queens. (6) Leguminous seeds, ¢.g., dhal, moong, peas, beans. As above. Roast in fire and boil tops as cabbage. Roast. Boil the floral part with condiments. Fry lightly, mix with seasoning, and a littie rice, flour or atta, wrap in a leaf and boil for an hour. Boil or roast. Boiled with plenty of salt. They resemble asparagus. First scald and then fry in a little fat. They are quite palatable and pro- vide the proteins normally obtained in meat. Soak the grain and pound it up into a paste. Add suffi- cient rice powder or atta to bind it, season to taste,wrap in a leaf and boil for half an hour. will keep only for a week or so.