Word: shoeblack
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Dates: during 1940-1949
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...selected for beauty or packed in tin; and shipping and handling is simplified. When water is added and the food warmed up (not cooked again), it is best served, of course, as sauces, soups, pie fillings, etc. Food powders make good mashed potatoes-far better than the dark, gooey "shoeblack" potatoes dehydrated for the U.S. Army in World War I by some 15 processors, few of whom, with their crude techniques, survived the peace.* Though Army quartermasters are not keen about some of today's dried foods, they promise the chafing industry large orders as soon...
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