Vegetable Stew

Recipe No. 655 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Carrots, cooked, diced — 3¾ pounds (2¾ No. 56 dippers)
• Potatoes, cooked, diced — 3¾ pounds (2¼ No. 56 dippers)
• Celery, cooked, diced — 3 pounds (3 No. 56 dippers)
• Beans, wax — 1 No. 10 can
• Peas — 1 No. 10 can
• Flour, sifted — 6 ounces (½ mess kit cup)
• Sugar, granulated — 3 ounces (6 mess kit spoons)
• Salt — 1½ ounces (3 mess kit spoons)
• Pepper — (¼ mess kit spoon)
• Tomatoes — 1 No. 10 can
• Butter or bacon fat — 12 ounces (½ mess kit cup)

Directions

Key ingredients

Bacon Grease

1. Drain cooked carrots, potatoes and celery.
2. Mix beans and peas; heat. Drain.
3. Combine flour, sugar, salt, pepper and tomatoes; mix well. Heat.
4. Combine all vegetables; add butter or bacon fat. Heat thoroughly.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Carrots, cooked, diced — 4¾ oz Potatoes, cooked, diced — 4¾ oz Celery, cooked, diced — 3¾ oz Beans, wax — 1 cup Peas — 1 cup Flour, sifted — ½ oz Sugar, granulated — about 1½ tsp Salt — about ¾ tsp Pepper — scale to taste ((¼ mess kit spoon)) Tomatoes — 1 cup Butter or bacon fat — 1 oz

Use vegetable liquids in soups.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 655, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.