Racinchikki’s museum thread made me pull out gramma’s old, tattered wedding gift. (Does everyone get that red-and-white checked cookbook as a wedding/shower gift, or is it just a Minnesota thang?)
There is a lot of information in this section, but I’ve only typed out the stuff that struck my fancy….bits that are definitely indicative of the time period and that I found historically interesting. And I left out recipes altogether; if anyone wants a couple feel free to email me.
Chapter A
Nutrition and Meal-Planning
American homemakers can “take it” without grumbling, tho wartime meals are going to mean more careful planning, some belt tightening, and often going without foods we’ve taken for granted. We have a real war job keeping our families healthy and happy. And remember – everyone can be well-fed in wartime.
If you can, grow a good share of your minerals and vitamins in your own garden.
Stretching your butter or fortified margarine needn’t short-ration you on Vitamin A if you add one or two tablespoons green pepper, pimiento, or parsely, chopped. Blend butter or fortified margarine with softened cream cheese or peanut butter – goes further, tastes mighty good.
Planning Meals in Advance Saves Points
It’s more than ever up to us to plan meals ahead – with quantity of many foods scarce and fluctuating and with choice limited and changing…Alternates can replace unavailable foods without upsetting the plan for the day.
Ring in several oven meals in your week’s planning and you’ll save cooking fuel. And make up your shopping list as you plan your menus. You’ll save trips the store, and that means time, gasoline, and tires.
**Satisfying Wartime Dinners
Make Much of Little Meat
Use Variety Meats** <IOW, the gross bits that I throw out. Liver loaf? Not.>
Chapter F
Cakes
You can still make cakes – even tho sugar and fat supplies are limited…Choose favorite recipes that save on shortening or that use none at all – such as the sponge cake type. And remember that spices and fruits and molasses will mask the flavor of the kitchen fats you may be using…Learn to make delicious beauties using part corn sirup, honey, or molasses. In making these cakes don’t run the risk of experimenting. Use dependable, tested recipes. Experimenting with cake ingredients is expensive business, and uses up valuable ration points, besides.
Bacon, smoked ham, or sausage fats: Use in richly spiced molasses or fruity cakes and cookies, and gingerbread. Substitute for only ¼ to ½ the shortening in delicately spiced cakes and cookies.
Poultry, beef, and fresh pork fats: Use in chocolate cakes and cookies, delicately spiced cakes, nut and fruit cakes, and cookies.
Making cakes and Cookies With Corn Sirup, Molasses, and Honey
To save every drop, measure sirup, honey, or molasses in greased cup or spoon
**Sugar-Saver Cakes
Finishing Touches Without Frosting
Cupcakes That Travel
Cookies**
Cookies are traveling these days – long journeys via parcel post….Cookies will help you stretch your sugar ration and use your kitchen fats……Cookies must be packed with care for long trips, so they’ll end up sound and whole. You’ll find the cookies presented here designed for easy traveling.
Chapter J
Casseroles and One-dish Meals
You’ll serve these often for grand meat-stretches and easy oven dinners. To help spruce up those economy meals, we give you our favorites.
Chapter K
Desserts
Right this way for delicious desserts – easy on the sugar, the shortening, and the ration points.
**Chapter N
Meats and Fish
Save and Use Your Kitchen Fats**
<While explaining how to render fat> Rendering poultry fat is easy; it’s so soft. Oven on? Fat renders in low oven heat, saves fuel.
- A NEW WARTIME Cooking Supplement for Your Better Homes & Gardens Cook Book