U.S. Military  GI White Sauce Recipe 
SOS "Same ole' Stuff ," "Slop on Shingle,"
"Slush on Shingle," S _ _ _ on Shingle."

1 lb ground hamburger
1 stick margarine or butter
1/2 cup flour
1/8 teaspoon mace powder
1/2 cup diced onion, fried until soft
3 chicken bouillon cubes, crushed
1 pint whole milk (1/2 quart)
1 pint water (1/2 quart)
Pepper to taste
Dried cold toast

Pan fry the hamburger mashing fine until all pink is gone and lightly browned, then transfer it to a bowl. Place margarine or butter in a large fry pan and fry onions until soft. Reduce heat and stir in flour and brown. Add bouillon, mace or nutmeg, water and milk and stir well to dissolve bouillon and flour. Add the fried hamburger. Using a medium heat, stir until it thickens. If too thick thin with water, if too thin add a little more flour. Simmer covered for 30 minutes on low heat, stir often adding water as needed. Lastly, add plenty of pepper to taste and simmer a few minutes more. Spoon over dried cold toast.

After cooked you can brown it more by placing it in the oven at 200-F for 30 minutes or longer and keep it warm.

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