Here's the next part of the ration book, started here, continued here, and concluded here.
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| pp 22, 23: Baked Stuffed Lobster; MEATS (part 1) |
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| pp 24, 25: MEATS Pot Roast; Braised Beef; Beef Biscuit Roll; Juicy Brown Meat Loaf; Creamed Hamburg Steak; Braised Ox Joints (part 1) |
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| pp 26, 27: MEATS New England Boiled Dinner; Red Flannel Hash; Baked Liver with Apples; Braised Liver; Liver Loaf |
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| pp 28, 29: MEATS Beef Liver and Spaghetti; Kidney Loaf; Broiled Beef Heart; Baked Stuffed Beef Heart Boiled Beef Tongue |
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| pp 30, 31: MEATS Vermont Special Pork Chops; Old English Pork Pie; Tamale Pie; Baked Spareribs with Apples; Ham Souffle; Scalloped Ham and Corn (part 1) |
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| pp 32, 33: MEATS Scalloped Ham and Corn (part 2); Sweet Potato ham Puffs; Pork Feet and Greens; Baked Apples Stuffed with Sausage; Sausage Corn Bread Cobbler; Veal Fricassee, Jardiniere; Veal Kidneys Braised with Tomatoes; Calf's Brain Sauté (part 1) |
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| pp 24, 25: MEATS Calf's Brain Sauté (part 2); Broiled Sweetbreads; Lamb or Veal Waffle Shortcake; Curried Lamb with Rice; Lamb and Spaghetti Casserole; Gourmet Kidneys (part 1) |
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| pp 36, 37: MEATS Gourmet Kidneys (part 2); Chicken Casserole Fricassee; Country Chicken Loaf; Fried Rabbit; Cuts for Stews; Beef Stew |
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| pp 38, 39: MEATS Kidney Stew; To Render Fat; To Clarify Fat; STUFFINGS Cherry Stuffing or Dressing; Apple Stuffing or Dressing; Savory Stuffing (part 1) |
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| pp 40, 41: MEATS::: STUFFINGS Savory Stuffing (part 2) VEGETABLES (part 1) |
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| pp 42, 43: VEGETABLES Beets, Holland Style; Beets with Orange Sauce; Dutch Cabbage; Elm Tree Inn Red Cabbage; Ten-Minute Cabbage (part 1) |
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| pp 44, 45: VEGETABLES Ten-Minute Cabbage (part 2); Carrot Ring; Glazed Young Carrots; Scalloped Carrots and Apples; Creamed Cauliflower au Gratin; Celery; Favorite Braised Celery; Corn and Pepper Ramekins (part 1) |
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| pp 46, 47: VEGETABLES Corn and Pepper Ramekins (part 2) Corn Souffle; Corn and Tomato Casserole; Creamed Corn; Nantucket Corn Pudding; Succotash; Baked Eggplant |
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| pp 48, 49: VEGETABLES Broiled Mushrooms; Fried Mushrooms on Cream Toast; Amber Baked Onions; Onion rings; Scalloped Onions; Fried Parsnips; Baked Stuffed Potatoes (part 1) |
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| pp 50, 51: VEGETABLES Baked Stuffed Potatoes (part 2); Creamed Potatoes; Farmhouse Scallop; Hashed Brown Potatoes; Potatoes O'Brien; Vegetable Kraut |
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| pp 52, 52: VEGETABLES Spinach; Baked Des Moines Squash; Squash Puff; Patty Pan or Cymling Squash; Sautéed Summer Squash or Zucchini; Savory String Beans; Baked Sweet Potatoes and Apples (part 1) |
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| pp 54, 55: VEGETABLES Baked Sweet Potatoes and Apples (part 2) Nut-Sweet Potato Casserole; Baked Tomatoes Stuffed with Mushrooms; Baked Tomato Slices with Peppers and Onions; Grilled Green Tomatoes; Stewed Tomatoes de Luxe; Stuffed Baked Tomatoes (part 1) |
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| pp 56, 57: VEGETABLES Stuffed Baked Tomatoes (part 2); Baked Turnip Puff; FISH, MEAT, & VEGETABLE SAUCES |
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| pp 58, 59: FISH, MEAT, & VEGETABLE SAUCES Welsh Rabbit Sauce; Barbecue Sauce; Cream Gravy; Egg Sauce for Fish; Horseradish Sauce; Cour Cream Horseradish Sauce; Hollandaise Sauce; Lemon Herb Butter; Lobster Sauce (part 1) |
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| pp 69, 61: FISH, MEAT, & VEGETABLE SAUCES Lobster Sauce (part 2); Mint Sauce for Lamb; Mushroom Sauce; Orange Sauce for Duckling or Broilers; Cocktail Sauce; Tartare Sauce |
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| pp 62, 63: ENTRÉES Asparagus Loaf; Asparagus Shortcake; Baked Bean Loaf; Lima Bean Loaf (part 1) |
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| pp 64, 65: ENTRÉES Lima Bean Loaf (part 2) Peanut Butter Loaf; V Loaf; Cottage Cheese Loaf; Rice and Peanut Butter Loaf; Nut Vegetable Loaf |
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| pp 66, 67: ENTRÉES Garden Casserole; Lima Beans en Casserole; Pinwheel Casserole; Vegetable Casserole; Eggs, Cheese, and Asparagus; Baked Eggs and Tomatoes (part 1) |
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| pp 68, 69: ENTRÉES Baked Eggs and Tomatoes (part 2); Scalloped Mushrooms; Stuffed Green Peppers (w/ Leftover meat); Stuffed Green Peppers (w/Corn & Sautéd Tomatoes); Mushroom Noodle Ring; Noodle Ring |
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| pp 79, 71: ENTRÉES Italian Spaghetti; Spaghetti Sea Food; Spaghetti Soufflé; Spaghetti with Olives and Mushrooms; Macaroni Mousse; Society Hash (part 1) |
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| pp 72, 73: ENTRÉES Society Hash (part 2); Spanish rice; Wartime Chop Suey EGGS Poached Eggs (part 1) |
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| pp 74, 75: EGGS Poached Eggs (part 2); Eggs Benedict; Shirred Eggs; Double Boiler Scrambled Eggs; Bob's Scrambled Eggs; Stuffed Eggs |
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| pp 76, 77: EGGS Deviled Eggs; Eggs a la King; Eggs au Gratin; French Omelet;Fancy Omelet |
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| pp 78, 79: EGGS Potato Omelet; Baked Vegetable Omelet; Economy Omelet; Pullman Chef's Soufflé |
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| pp 80, 81: CHEESE Baked Bread and Cheese; Baked Corn and Cheese; Baked Rice and Cheese; Cheese Biscuit Ring; Cheese Fondue (part 1) |
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| pp 82, 83: CHEESE Cheese Fondue (part 2); Macaroni and Cheese Custard; Herman Smith's Cheese Custard; Cheese Soufflé; Welsh Rabbit; Pini Cheese |
