Side Dishes

Green Beans Tossed in Brown Sauce

The Carnation Company published a small booklet-size cookbook during the war that contained recipes made with evaporated milk. They stressed the importance of milk in the diet and reminded the home front housewife that milk had proteins that would take the place of meat proteins when meat was scarce or when rationing points were running low. Carnation also wrote that their milk provided “valuable minerals and vitamins, and through irradiation, contributes extra ‘sunshine’ vitamin D”. Carnation suggested substituting evaporated milk for cream and diluting it with water to use in place of regular bottled milk.

Green Beans Tossed in Brown Sauce

  • 1 1/2 its green beans or 1 No. 2 can
  • 1/2 c finely chopped onion
  • 1/4 c enriched flour
  • 2 tbsp butter or other fat
  • 3/4 c liquid from beans
  • 2/3 c Carnation Milk
  • Salt to taste

String the beans and wash them. Cut diagonally. Boil with onion, covered, in 2 c salted water until tender. (If canned beans, use their liquid.) Drain, saving 3/4 c liquid. Slowly brown flour in heavy pan, stirring constantly. Add butter, stirring to blend. Add bean liquid. Cook until sauce begins to thicken, stirring constantly. Stir in milk and cook until thickened. Lightly toss in the beans. Salt to taste. Heat but do not boil. Serves 6.

Results

We used French cut canned green beans because that’s what we had in our pantry. The resulting dish was green beans in a mildly flavored, creamy gravy. It was rather bland, but not unpleasant. It would compliment many different main dishes, but would not be the most memorable part of the meal. Sometimes, though, that’s exactly what you want for a specific meal. We ate this with our favorite cheesy mini-meatloves. It did not distract from the taste of the meatloaf at all and provided a filling side dish. If you are looking for a more flavorful green bean side dish, try Green Beans in Mustard Sauce.

Let me know if you try this recipe. What did you think?

St. Valentine's Luncheon

This is a quick post to give you a menu from the Wyandotte County Gas Company’s Home Service Department’s 1940 cookbook, Your Gas Range Cook Book. I’ve included three of the recipes.

Happy Valentine’s Day!

Tuna Fish Loaf with Mushroom Sauce

Note that the mushroom sauce is included in the recipe but needs additional ingredients. This makes 6 servings.

Heart Beet Salad

The “heart” in this salad comes from a cookie cutter. The recipe makes 6 servings.

Valentine Meringues

There’s a lot going on in this recipe. Additional supplies are listed in the directions.

Baking without…Milk: Yeast Rolls

A warm homemade roll is a welcome addition to almost any meal. My seventeen-year-old daughter has been baking homemade bread almost daily, so I gave her this recipe to try out. My two oldest daughters are tremendous bakers and I love when they bake for me. This recipe makes about 2 dozen rolls.

This is from the January 1945 issue of Woman’s Day. To learn more about this series, you can start with Baking without…Eggs: Cocoa Cake with Chocolate Glaze.

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Yeast Rolls

1 cake yeast

1/4 c warm water

1/2 c boiling water

3 tbsp margarine

1 tsp salt

3 tbsp sugar

1/2 c cold water

1 egg, grade B

4 1/2 c sifted flour

melted margarine

Dissolve yeast in warm water. Pour boiling water over margarine, salt, and sugar. Stir until dissolved and add the cold water. Add the yeast and the well-beaten egg and mix well. Add 1 cup of flour and beat until smooth. Add the remaining flour, turn on a floured board and knead a few minutes. Place in a greased bowl, brush the top with melted margarine, cover, and allow to rise in a warm place until it has doubled in size. Knead lightly. Return to the greased bowl. When double in bulk, shape, and place in greased muffin tins. Brush with margarine, allow to rise again until doubled. Bake in a hot oven, 400°F for about 15 minutes.

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Results

These were moist and soft with a slightly crispy outer layer. My daughter said the dough looked dry while she was working with it, but the rolls were nice and moist when they were finished. My personal favorite way to eat them was fresh from the oven slathered with margarine and peach preserves. I have a 20-month-old whose favorite food is bread and she gave these the toddler seal of approval.

Of the twelve recipes in the Woman’s Day  “You can Bake without…” article, this was the only recipe that wasn’t for a cake, cookies, or other dessert. I’m glad they chose to include yeast rolls.  Rolls and breads were a large part of a person’s diet and rationing and shortages affected those foods, too. Plus, rolls were useful and versatile. Last night’s rolls could be included in today’s lunch box or this afternoon’s after-school snack. Rolls go with meats, soups, salads, and pastas. There aren’t many other foods that go with everything like a roll does.

Speaking of the Woman’s Day article, there are three recipes left. I’ll probably make those in March. There are several other topics I want to visit before I return to “Baking without…Shortening”. I also got some really interesting new cookbooks that I’d like to show you.

Let me know if you try these delicious rolls. I think you’ll like them.

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Victory Lunch Box: Split Pea Soup

One of a home front housewife’s jobs was to pack lunches for her family. Her husband, if not at war, would need a lunch for work. Her children needed packed lunches for school. If she was part of the growing number of women working outside the home, she would need a lunch herself. Of course, packed lunches weren’t the only option Americans had for lunch, but they were a great way to save money, stretch food, and make sure every member of the family had a nutritious meal three times a day.

Many magazines and cookbooks included menus that provided leftovers to be used the following day in a lunch box. This soup could be part of an evening meal and then put in a small vacuum container the next day and tucked next to a sandwich or some fruit in a lunch box. This kind of soup was especially good for lunch boxes because it was hearty and filling. Add some bread and you had a meal that could get you through an afternoon at the factory or at school.

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Split Pea Soup

1 lb split peas (you can also use Navy beans)

2 qt boiling water

ham hock or leftover pieces of ham

3-4 cloves

1 onion

1/2 bay leaf

a piece of red pepper pod

3 1/2 c irradiated evaporated milk

salt to taste

Pick over peas, wash, cover with cold water, and soak overnight. Drain, add the boiling water, ham, cloves, onion, bay leaf, and red paper. Bring to a boil. Cook slowly until the peas are tender. Add milk and salt to taste. Makes about 3 1/4 quarts.

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Results

I used red pepper flakes instead of the red pepper pod. I also only used about half of an onion. We all peppered our individual bowls of soup. I also made the soup one night and then reheated and put it in a small thermos the next day to see how it would be in a lunch box.

The first night the soup was delicious. It was thick and warm and made a filling meal with the addition of bread.  Having had a chance for the flavors to mingle overnight, the second-day soup in the thermos was even better. I added some homemade bread that my teenage daughter baked, and had a satisfying lunch. I think that adding some fruit, a sandwich or a dessert would help anyone get through their afternoon without a need for a snack.

This recipe comes from a 50-page booklet that was specifically written for housewives who needed ideas for packing and planning lunches. It’s from 1943 and is part of a series of “Hook-up” cookbooks. There is a hole in the middle of each page that allows the housewife to hang the booklet at eye level. This helps keep the booklet clean and makes it easier to read the recipe. The picture on the front of the booklet shows the soups packaged for lunch boxes in waxed paper cups.

 

 

 

First Monday Menu: 1943 Lunchtime Rationed Menu

One of the challenges during the war years was creating menus that were varied, healthy, and appealing. As time went on, more and more commonly eaten foods either became scarce or were subject to rationing. Women’s magazines, newspapers, and cookbooks frequently contained articles or chapters with information and tips for meal planning with changing food availability.

The early 1940s saw many specialized publications aimed at teaching women to can, plant a Victory garden, or care for specific appliances, for example. These ranged from small pamphlets to larger softcover books and booklets. Many of these not only included information about canning or refrigerator care, but also contained recipes, meal planning tips, and menus. These publications were distributed by appliance companies, energy companies, and so on to both promote their business and offer help to homemakers.

Today’s menu comes from one such booklet. It’s the ABC of Wartime Canning by Josephine Gibson. In the foreword, Gibson explains that she wanted to include recipes to help homemakers create meals regardless of what was rationed or scarce. The copy I have seems to be a sample copy showing where you could have your company information printed on the cover prior to distribution.

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This booklet is full of interesting information. I’ll write a post on it in the near future. Today’s menu comes from a page titled “A Week’s Point-Saving Menus for a Family of Four (at a Moderate Cost)”. I chose a lunch menu because I think sometimes lunches are more difficult to plan, especially when it needs to be quick, yet healthy, or when the entire family might not be home.

 

Lunch

Scrambled Egg Sandwiches

Baked Apples

Cocoa

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Addie from @sugaraddies was on hand to help me out again. We scrambled eggs with chopped red pepper and onion. The onion and pepper could have been store-bought or grown in a Victory Garden. Many people raised chickens, too, so the eggs might have been from home instead of the store. There were shortages of eggs at times, but they were never rationed in the United States.

We sliced a loaf of French-style bread, buttered the slices, and toasted them lightly in the oven.

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We used a baked apple recipe from The Good Housekeeping Cook Book as a starter.

Baked Apples

6 large firm red apples

1 c. granulated sugar

1 c. water

2 tbsp granulated sugar

cream

Core the apples, then pare them to about 1/3 of the way down from the top. Arrange in a baking dish. Boil the water and the 1 cup sugar together for 10 minutes and then pour this mixture over the apples. Bake at 350° until tender. Baste frequently. Cooking time depends on the apples. It might take up to an hour. Sprinkle 1 tsp of sugar over each apple.

Put the pan under the broiler and baste often. Watch them carefully until the sugar melts and the apples are a light brown. Serve hot or cold with plain or whipped cream. Corn syrup can replace half the sugar.

If desired, the apple peelings can be cooked with the sugar and water for 10 minutes to color the syrup. Remove after this step.

Baked Stuffed Apples

Using the above recipe, add a cooked prune, a cut-up pitted date, or raisins just before sprinkling with sugar and placing under the broiler.

We sliced our apples in half and scooped out the core. We added raisins and brown sugar when we sprinkled the sugar over each apple.

Results

With the addition of cocoa, this would make a filling lunch for a cool or rainy day. I like that this menu used several things that could have been grown at home or purchased without using ration points. It’s also a meal that would appeal to adults and children. Those baked apples are a delicious treat!

Notice that the recipe for the baked apples include a note that corn syrup could be substituted for half of the sugar in the recipe. This was to offer the housewife a way to stretch her precious sugar rations.

First Monday Menu: Vegetable Chowder, Popovers, and Dutch Apple Cake with Lemon Sauce

For the first Monday of August, we went with something light as the main dish. This menu is from Ruth Wakefield’s Toll House Tried and True Recipes (1941). It was listed in the  “inexpensive everyday meals” section. This recipe book deserves a post of its own, so I’ll have that ready for you later this week.

The recipes in this book are written a bit differently than I’m used to, so it was a little more difficult to determine what the ingredients were and how much of certain items was needed. In fact, the apples in the apple cake were only mentioned once when the recipe called for pressing apples into the batter. There was no other mention of how many apples we needed, or if they were to be peeled and sliced, and so on. I’ve tried to fix that for you here because these are great recipes that should be tried in today’s kitchens.

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Vegetable Chowder

1/3 c. half-inch cubes salt pork

1 onion, finely chopped

1 1/2 c. half-inch potato cubes

1/2 c. diced celery

1/2 c. half-inch parsnip cubes

1 c. carrots, cut in thin strips

1/2 c. green peppers, chopped

1 qt. boiling water

3 c. hot milk

2 tsp salt

1/4 tsp pepper

1/4 c. dried bread crumbs

1 tsp chopped parsley

Serves 6.

Cook the salt pork in a saucepan until crisp. Remove the pork. Add the onion and cook for 5 minutes. Add the potato cubes, celery, parsnip cubes, carrots, green peppers, and the water. Cook about 20 minutes until vegetables are tender. Add the milk, salt, pepper, bread crumbs, and parsley.

Popovers

2 c. flour

1/2 tsp salt

2 c. milk

2 eggs, beaten until light

Mix and sift the flour and salt. Add the milk gradually so the mixture doesn’t get lumpy. Add the eggs. Beat 3 minutes with an egg beater. Pour into hot, well-greased iron gem pans at 450°, then decrease heat to 350° for 15 minutes. This recipe makes 2 dozen.

Note: We baked ours in muffin pans and adjusted the time in the oven accordingly.

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Dutch Apple Cake

2 1/2 cups flour

3 tsp baking powder

1/2 tsp salt

3 tbsp sugar

4 tbsp butter

1 egg

1 1/4 milk

2 apples, peeled and sliced

1/4 c. sugar

1/2 tsp cinnamon

Mix and sift together the flour, baking powder, salt, and 3 tbsp sugar. Cut the butter into the dry ingrediants. In a separate bowl, beat the egg and milk. Stir into the first mixture. Put this in a shallow buttered pan and press the edges of the apple slices into the dough. Sprinkle with a mixture of 1/4 cup sugar and 1/2 cup cinnamon. Glaze with lemon sauce.

Lemon Sauce

1 c. sugar

3 tbsp flour

pinch of salt

2 c. boiling water

Juice and zest of 1 lemon

2 tbsp butter

Mix sugar, flour, and salt and gradually add the water, stirring consistently to keep the mixture smooth. Boil for 5 minutes. Add the lemon zest,  juice, and butter. Pour over cake.

Results

The vegetable chowder was very bland. We added onion powder, garlic powder, and beef bouillon to try to add some flavor. It helped, but if we made it again, we would use broth instead of the water. It was a nice light soup for a hot summer day. The popovers were light and fluffy and went well with the soup.  They had little air pockets in them that would have been a great place to put some jam and butter.

The cake was the star of this menu. Three different people commented that it looked like a giant apple cinnamon roll. It was sweet and warm and gooey. The lemon sauce added a bit of tartness. It would make a great weekend breakfast and would shine in a brunch spread. Addie (@sugaraddies) placed the apples in a rosette, an idea that really worked well in the round pan. We’ll definitely make this again.

 

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Green Beans in Mustard Sauce

During World War II, Woman’s Day magazine included a section at the front of each month’s issue that was called the “Woman’s Day War Food Bulletin”. This section included information about current rationing issues and offered tips for canning, gardening, and shopping. The shopping portion included a list of plentiful foods and ways to cook them.

Victory gardens were in full swing by July 1943 and were providing families with food they could use in daily meals. Victory gardens were a great way to make sure families had fresh vegetables and fruits without using rationing stamps for canned products. This allowed each family to use points for other foods they needed. Canning the harvest also helped families make it through lean times. Recipes that helped a woman deal with the multitude of fruits and vegetables the gardens produced were helpful, especially when trying new vegetables for the first time, or when a staple was becoming boring.

Green beans were popular in gardens, and Woman’s Day had the home front housewife covered when it came to finding new ways to fix them.

Green Beans in Mustard Sauce

This recipe calls for 3 cups cooked green beans and asks that you keep 3/4 cup of your cooking water for the sauce.

Sauce:

1 1/2 tbsp bacon fat

3 tbsp flour

2 tsp prepared mustard

1 tsp salt

1/8 tsp pepper

3/4 c undiluted evaporated milk

3/4 c vegetable cooking water

Add the flour and seasonings to the bacon fat in a saucepan, then gradually add the evaporated milk and water. Stir constantly until the sauce is smooth and thick. Add the green beans and stir until they are coated with the sauce mixture. Let them warm in the saucepan, and then they are ready to serve with your main dish.

 

A couple notes: I crumbled up 3 bacon strips and added them to the finished beans. I had an extra cup of green beans and added them. There seemed to be a perfect amount of sauce for 4 cups, so if you like less sauce on your veggies, consider adding more green beans.

 

Results

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The green beans were evenly coated. The sauce had a mild mustard flavor and was thick enough to cling to the beans as you lifted them with your fork. It had the consistency of a thick gravy. The bacon added a nice crunch and good flavor. These beans would be the perfect complement to pork chops, chicken, or a steak.

This dish could definitely be made with either fresh or canned beans, making it the perfect Victory garden recipe. It was quick and easy to make.

 

 

 

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