This cookie recipe is from the July 1939 issue of Woman’s Day, so it’s a little earlier than our usual wartime recipes. It’s from an article by nutritionist Marion Rouse Budd called “Make your Refrigerator Do Your Work For You”. She advised women to cook early in the day and serve cold dishes to avoid getting too warm while standing over a hot stove in the summer. Budd also said that at least one hot dish or beverage should still be served at each meal. These cookies never touch a refrigerator, so I’ll add the rest of that menu near the bottom of this post so you can see it.
Results
The cookie mixture didn’t want to stick together very well, and even after baking they were pretty crumbly. They were delicious enough, though, that I’ll ignore the slight mess they made. The outside was crisp but the inside was moist and soft. They had a sweet oatmeal flavor and even the pickiest member of my taste-testing crew came back for more. I’d definitely make these again.
The inside:
As promised, here is the rest of the menu for a Sunday lunch:
Finally, here is the recipe for the Tomato Buttermilk Cocktail. I wanted to include it because it is this menu’s recipe that gets help from the refrigerator in the form of chilled tomato juice and buttermilk. I also like that it was sent in by a reader.
Do you change your cooking habits when the weather changes? I’d love to hear how you adjust your meal planning for the changing seasons. Until next time, have a happy summer!
History in the Kitchen 