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Contact me at Mom25dogs@gmail.com

Thursday, September 18, 2014

Thrifty Thursday - 1940's Recipes During War Time

In the early 1940s, the U.S. government began shipping much of the nation’s domestic meat supply to Europe and the Pacific theater to support troops fighting in World War II (WWII). Meat was rationed in the US from 29 March 1943 until 23 November 1945. Types of meats rationed and availability varied through the war depending on supply.




WW2 Rations 1940: per one person (adult)
Butter: (2oz)
Bacon or ham: (4oz)
Margarine: (4oz)
Cooking fat/lard: (4oz)
Sugar: (8oz).
Meat: To the value of 1/2d and sometimes 1/10d – about 1lb to 12ozs
Milk: 3 pints occasionally dropping to 2 pints.
Cheese: 2oz rising to 8oz
Eggs: 1 fresh egg a week.
Tea: 50g.
Jam: (1lb) every two months.
Dried eggs: (12 eggs) every four weeks.
Sweets Chocolate: (12oz) every four weeks



Star Corn Pudding
Vintage recipe from 1948 Del Monte advertising

3 tbsp. chopped onion
2 tbsp. butter or margarine
1 tbsp. flour
1/2 cup milk
2 eggs, slightly beaten
1 No. 2 (1lb. 4 oz.) can Del Monte Golden Cream Style Corn
Salt and pepper to taste
4 firm tomatoes

Saute onions in butter till limp. Blend in the flour. Add milk gradually, stirring constantly till smooth and thick. Stir slowly into beaten eggs. Add corn; season. Wash and core tomatoes. Cut 3 times across blossom end to within 3/4 in. of stem end. Place in shallow 1 1/2 qt. baking dish and open segments. Pour corn mixture around tomatoes. Place dish in pan of hot water and bake in moderate oven (350˚F) about 40 minutes. Garnish with parsley if desired. Serves 6.



National Wheatmeal Loaf
(Makes 2 loaves)
From: Ministry of Food – Jane Fearnley Whittingstall

1 ½ lb wholemeal bread flour
1 ½ tbsp salt
1 ½ tbsp dried yeast
1 dsp honey or treacle
450 ml tepid water

Mix together all the ingredients and knead for about 10 minutes until you have a soft dough. Place the dough in an oiled bowl, cover with a tea towel and leave until dough has doubled in size (around 2 hours).
Knock back the dough, give a short knead then cut into two equal pieces. Place in 1.5 litre loaf tins, allow to rise for a further 2 hours.
Pre-heat oven to 200°c then bake loaves for 30 min. To test the loaves turn them out of their tins and give the base a tap. if it sounds hollow they are ready. Allow to cool on a wire rack.
Source: Lavenderandlovage.com



Syrup Cake
4 ozs (115g) self raising flour or plain flour with 2 teaspoons baking powder
½ teaspoon bicarbonate of soda
pinch of salt
2 tablespoons warmed golden syrup
¼ of a pint of milk or milk and water

Sift flour (or flour and baking powder), bicarbonate of soda and salt
Heat syrup and milk (or milk and water), pour over the flour and beat well
Pour into a greased 1 lb loaf tin and bake in the centre of a moderately hot oven to cook for 30 minutes or until firm



Colcannon
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Directions

Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Source: Foodnetwork.com



Potato Floddie
8 ounces potatoes, peeled
2 medium onions, peeled
6 ounces sliced bacon
2 ounces self raising flour
salt and black pepper
2 eggs, beaten
4 tablespoons oil or 1 1/2 ounces bacon fat
Directions:
Shred the potatoes, squeeze out any liquid and place in a bowl.
Shred or finely chop the onions and add to the potatoes with the bacon, flour and seasoning.
Mix very well together.
Stir in the eggs.
Heat the oil or bacon fat in a large frying pan.
Put tablespoons of the mixture into the pan and fry steadily for 5-8 minutes, turning once, until golden brown and cooked through.
Drain on kitchen paper and keep hot until ready to serve with sausages and eggs.
Source: Food.com



A Toad In The Hole is Toad in the hole is a traditional British dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy. During the 1940s, a wartime variation on the original used pieces of Spam in place of sausages.

Toad In The Hole
3 oz flour
1 egg
3 oz milk
2 oz water
Salt and pepper for seasoning

Sift the flour into a bowl and make a well in the center.
Break the egg into it and beat, gradually incorporating the flour.
Beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds).
Cook six sausages in a roasting tin, in an oven that has been pre-heated to GM7/425°F, for 10 minutes. Prick it first to allow the fat to run out. Once the time has surpassed add a tablespoon of vegetable or some other flavourless oil to the pan and place the pan on the hob over a direct heat, and heat the oil until it is shimmering and just starting to smoke, then quickly add the Yorkshire pudding mix and replace the cooking tin into the oven. Cook for 30 minutes. During WWII, Spam or Treet replaced the sausages.
Source: Slightlydomesticateddad.wordpress.com



Lord Woolton Pie
Named after Lord Woolton, head of the Ministry Of Food.
1lb diced potatoes
1lb cauliflower
1lb diced carrots
1lb diced parsnips
3 spring onions
1 teaspoon vegetable extract
1 or 2 tablespoon oatmeal
A little chopped parsley

Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool.
Spoon into a pie dish, sprinkle with chopped parsley.
Cover with a crust of potatoes or wholemeal pastry.
Bake in a moderate oven until golden brown.
Serve hot with gravy.

Woolton Pie Pastry
2 ozs white vegetable fat 8 ozs wholemeal flour 1 Teaspoon Salt 8 ozs cooked cold mashed potato 1 tablespoon milk

Rub the fat into the flour, stir in the salt and work this mixture into the mashed potato, adding the milk a little at a time.
Knead on a floured board until the dough is smooth and fairly soft. Roll out the pastry and use according to recipe.
(Use as required. This pastry is normally baked at 400 °F/Gas 6.)
Source: Lavenderandlovage.com



Baked Vegetable Hash
One lb. (or less) hamburger
Two cups raw ground carrots
Two cups raw ground potatoes
One medium onion, ground
One tbsp. salt
Pepper
Chopped green pepper (optional)
One can cream of mushroom soup
One-half soup can milk

Combine all ingredients; place in two-quart casserole or oblong baking dish. Bake in preheated 350-degree oven two to two and one-half hours. Allow enough time as it takes awhile to cook the carrots.–Yields four to six servings.
Source: Recipecurio.com/



Swan's Down Spring Beauty Cake
1 cup sifted Swans Down Cake Flour
1 teaspoon Calumet Baking Powder
1/4 teaspoon salt
3 eggs
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk.

Sift flour once, measure, add baking powder and salt, and sift together three times. Beat eggs with rotary egg beater until thick enough to stand up in soft peaks (5 to 7 minutes); add sugar gradually, beating constantly. Add lemon juice. Fold in flour, a small amount at a time. Add hot milk and stir quickly until thoroughly blended. Turn at once into ungreased tube pan and bake in moderate oven (350° F.) 35 minutes, or until done. Remove from oven and invert pan, 1 hour, or until cold. Remove from pan. Pile Strawberry Fluff (clipping ends here).
Source: Recipecurio.com



The food around which American civilians’ dissatisfaction with rationing centred was red meat. Red meat, preferably beef, was highly valued as a prime source of energy, especially for the working man, and its presence on a plate helped to define the food as a proper meal. But during the war most red meat, and especially steak, disappeared into the army bases...There was plenty of meat available but it was not the kind American civilians craved. It is therefore unsurprising that the black market in food was most active in the meat trade. During the war a large number of small slaughterhouses sprang up which traded locally and were able to evade the inspectors from the Office of Price Administration...The American black market never got so out of hand that it was a threat to the economy, but the illegal meat trade was sufficiently active for it to threaten the Department of Agriculture’s ability to meet its supply commitments to Britain. - http://www.huffingtonpost.com/2012/04/03/wwii-food-america_n_1398132.html




Victory Garden Soup
6 cups water
6 medium-sized potatoes peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon black pepper

In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
Reduce the heat to medium, and cook for 1 hour, or until the vegetables are tender. Makes 8 to 10 servings.
Source: Intheirwords.org



Creamed Chipped Beef on Toast
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 4-ounce package of chipped beef
Salt and pepper to taste

Melt butter in saucepan over medium heat.
Stir in flour until smooth and heat until bubbly.
Gradually stir in milk and continue stirring to keep from getting lumpy. The mixture - which is white sauce - will gradually thicken.
Add the chipped beef, separating the slices, and keep over low heat about five minutes. Add salt and pepper as desired. Serve over toast. Makes four servings.
Source: Intheirwords.org



During the war, there were shortages of various types of food that affected just about everyone on a daily basis. Food was in short supply for a variety of reasons: much of the processed and canned foods was reserved for shipping overseas to our military and our Allies; transportation of fresh foods was limited due to gasoline and tire rationing and the priority of transporting soldiers and war supplies instead of food; imported foods, like coffee and sugar, was limited due to restrictions on importing. Because of these shortages, the U.S. government’s Office of Price Administration established a system of rationing that would more fairly distribute foods that were in short supply. Rationing meant finding creative ways to overcome challenges when you couldn't always get the foods you were accustomed to eating. The U.S. Government began printing recipe books with tips on how to stretch rationed food to last as long and feed as many as possible. - Nationalww2museum.org




War Time Cake
2 cups castor sugar
2 cups hot water
2 Tbsp lard
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 package seedless raisins.

Boil all together. After cold, add 2 cups of flour, 1 teaspoon of baking soda dissolved in 1 teaspoon hot water. Bake about one hour in a slow oven (300-325°F).
Source: Firstwefeast.com/



War Cake
2 cups brown sugar
2 cups hot water
2 teaspoons shortening
1/2-3/4 cup raisins
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
3 cups flour
1 teaspoon baking soda
2 teaspoons hot water

In a medium-size sauce pan, mix together the brown sugar, hot water, shortening, raisins, salt, cinnamon and cloves. Boil for 5 minutes after the mixture begins to bubble. When the mixture is cold (and it must be cold), add flour. Mix baking soda with hot water and add to flour mixture. Mix well. Pour into a greased tube pan and bake for about one hour at 350° to 375° F. (Be sure to test the cake's doneness - sometimes an extra 10 minutes is needed).
Source: Honorflightnewengland.org



WWII Oatmeal Molasses Cookies
2 cups all-purpose flour
2 cups oatmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
3/4 cup shortening
2 eggs, beaten
5 tablespoons light molasses
2 teaspoons vanilla extract
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 350 degrees.
In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Source: Honorflightnewengland.org



Apple Brown Betty
2 cup Bread cubes
6 tablespoon Butter or margarine, melted
6 cup Sliced apples or any other seasonal fruit
1 cup Honey or maple syrup
1 teaspoon Cinnamon
Grated rind of lemon, (optional)
¼ cup Cold water
Whipped topping

Preheat oven to 350 degrees. Toss bread cubes and melted butter together. Combine the honey, cinnamon, lemon rind and water. Reserving some of the bread for topping, place half of remaining mixture in bottom of baking dish. Top with half the fruit; pour half the honey mixture over fruit. Repeat layers. Top with reserved bread cubes. Bake for 35-40 minutes or until apples are tender and top is browned. Serve warm with whipped topping.

Fake Whipped Cream
2 egg whites
1/2 c. confectioners' sugar
1 c. grated apple
1 tsp. lemon juice

Beat egg whites until stiff. Add half the sugar while beating. Then add the grated apple and rest of sugar, alternately while continuing to beat. Stir in lemon juice quickly. "Plop" dollops on fresh strawberries and reminisce.
Source: Honorflightnewengland.org



Wartime housewives cooked mostly from scratch, served vegetables from their own “Victory Gardens” and managed their family’s rationing points. The Office of War Information encouraged people to grow vegetables on any unused land such as their backyard and to can the surplu. During the war, people cheerfully did without as an act of patriotism, a way they could do their part for the war effort. Anywhere there was a piece of land, you would find a victory garden. Neighborhoods share vacant lots, taking turns working the garden. At its peak in 1944, over 20 million victory gardens produce a phenomenal 8 million tons of food -over half of the vegetables consumed in America



Welsh rarebit using stale crusts
1½ oz stale crusts, soaked in water and squeezed
4 tablespoons milk
2 oz grated cheese
1 teaspoon mustard
1-2 teaspoons salt
Pinch of pepper
½ oz margarine
4 slices of toast

Mix the soaked bread and milk, half the cheese and the seasoning. Beat well. Melt the margarine in a saucepan, then add the bread and cheese mixture and cook until hot and well blended. Spread it on the slices of toast and sprinkle with the remainder of the cheese. Brown gently under the grill. Serve very hot. Serves 4.
Source: Historylearningsite.co.uk


Wednesday, September 17, 2014

Storing And Organizing Batteries

Batteries are one of those small items that everyone has to have in today's world. But because they are small, they can get lost easily. If you don't keep them corralled you end up losing the batteries, buying more batteries because you can't find them or getting them mixed up with dead batteries. It's pretty easy to organize batteries. I did a Google image search looking for ideas to store and organize your batteries. There are a lot of handy-dandy caddies for batteries out there. They aren't that expensive. I have one. Google "battery storage" and you will find them everywhere from Amazon to Lowes or Home Depot. Some of the ideas for battery storage were from recycled items which is always a great idea. Then there are those smart people who re-purpose things for their specific needs. For instance using plastic shoe boxes for storing batteries! And then those handy people who make their own caddies. Anyway, I tried to pick out photos of different ideas for storing your batteries. Let them inspire you to tackle your battery storage. Oh, wait a minute, that's an idea! Use a tackle box for battery storage?

















































For some people it makes sense to keep all your household batteries in one place. I do. But for others they like to have batteries in each room. For instance keeping AA or AAA batteries in a box or drawer in the living room for the remote controls but keeping C's or D's in the utility room where you keep your flashlights. Whatever makes sense to you is how you should do it. It has to work for you. But if it's not working for you or your family, then re-think and re-organize.


Battery care:
Use the correct size and type of battery specified by the manufacturer of your device.
Keep battery contact surfaces and battery compartment contacts clean by rubbing them with a clean pencil eraser or a rough cloth each time you replace batteries.
Remove batteries from a device when it is not expected to be in use for several months.
Remove batteries from equipment while it is being powered by household (AC) current.
Make sure that you insert batteries into your device properly, with the + (plus) and – (minus) terminals aligned correctly. CAUTION: Some equipment using more than three batteries may appear to work properly even if one battery is inserted incorrectly.
Store batteries in a dry place at normal room temperature. Do not refrigerate batteries; this will not make them last longer. Extreme temperatures reduce battery performance. Avoid putting battery-powered devices in very warm places. Some dead batteries and batteries that are exposed to extremely high temperatures may leak. A crystalline structure may begin to form on the outside of the battery.
Do not attempt to recharge a battery unless the battery specifically is marked “rechargeable.”


Alkaline Battery Disposal:
Alkaline batteries can be safely disposed of with normal household waste. Never dispose of batteries in fire because they could explode. It is important not to dispose of large numbers of alkaline batteries in a group. Used batteries are often not completely dead. Grouping used batteries together can bring these live batteries into contact with one another, creating safety risks.


Rechargeable Battery Disposal:
Due to the chemicals in them, you should recycle rechargeable, lithium, lithium ion, and zinc air batteries.
Rechargeable batteries like the ones found in everyday household items such as cameras, cell phones, laptops, and power tools should also be recycled. Look for the battery recycling seals on rechargeable batteries.

Sunday, September 14, 2014

Little Brooke

Our little great niece, Brooke, is at the most adorable age and I so regret missing this time with her. But Jenny keeps us up with photographs. Here is a digital scrapbook page of Brooke playing in the California sunshine in their new back yard. She was wearing sort of odd neon pinkish/orange leggings and then her beautiful red head gleaming in the sun. So finding the right colors for this page was a little of a challenge. But I think it turned out well.


When Pigs Fly

I had some photos of my great nephew, Ryan, playing with his water pistol this summer. I wanted to do a digital scrapbook page using the "pigs fly" with a pseudo-serious message. I, personally, don't believe in banning guns or regulating guns. The less guns law abiding citizens have, the more regulation of guns, the worse criminals are getting because they have no fear of someone shooting back. But that's my opinion and was the just the vague background for this funny page and it's title. I made the photos black and white because the colors on his shirt and his water pistol didn't come anywhere close to the color of a pig being bright red and bright orange. Using pink for the pig's skin I had to use some pink in the layout but he is a boy, all boy, so I tried to play down the pink and used blue and gray and white and black to make it a little more masculine.


Saturday, September 13, 2014

Shopping Saturday - Vintage Food Ads

Mankind keeps trying to come up with a way to make money. They desperately want a piece of the market and get your dollars into their back account. I have memories of the "fake" food that was popular when I was a little girl. Some of these things were developed during WWII. Necessity breeds invention. It was most important that our men fighting overseas had the first and best of everything. So civilians back home were rationed and had to learn to make do with what they could get. Also transporting food to our men made it necessary to come up with new ways to package or prepare food that would last and could be transported easily to our armed forces. Then there was the space age and our astronauts needed ways to transport food but it had to be light weight, easy to fix, and they didn't have a stove to heat it up on. Then there were those entrepreneurs who just plain were looking for ways into the food market. I remember the women in my family thought this "new" food was healthy. Like margarine instead of butter, Jello salads for your hair and nails and for healthy dieting! They also thought they were getting nutrition cheap and easy! They believed those ads! They went through a period of using instant coffee. My Aunt Ruth drank a lot of instant Sanka. She kept her aluminum coffee pot full of water simmering on the stove. She would ask me to take her white Fireking coffee cup and make her a fresh cup of coffee using her Sanka. She would be busy sewing or ironing, etc and I would bring her fresh coffee. I never liked the original instant coffee. I did like the fancier instant coffees when they came out in the 1980's. I still use instant tea. Walmart's Great Value instant teas are great! I also drank many a glass of chocolate milk made from chocolate powder, as well as, Koolaid and Tang. Dried powdered creamer is still used in my coffee. I like the different flavors they have now. We tried a few frozen dinners but they were terrible so we didn't get into that in our family. I have a mental picture of my Granddaddy eating his Kelloggs Cornflakes in the mornings for breakfast. That was his favorite cereal. I also remember the TV ad of a bowl of oatmeal or cream of wheat following behind a child on their way to school through the cold. Some of the old ads are so sexist or racist that they would never be used today. It was part of our culture and seemed acceptable in those days but we've come a long way.

I did a Google image search looking for vintage food ads and came up with these. I figured they would trigger some memories in you too!









Campbell's Soup survived until this day. Most kitchens have some Campbell soup in their cabinets.











Some of the Jello salads just look gross now! Although most of us like the congealed salads that grace most tables during the holidays.














Potted meats (aka canned meats) of various kinds. We still have them on grocery store shelves.








































A loaf of potato salad just doesn't look good to me.
























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