I enlisted my 18 year old daughter to help me on this one. I wanted to find something I had never made before, and I found this Pumpkin Alaska recipe in the 1941 Pies and Pastries. It’s another cookbook in the Culinary Arts Institute series.
We started this pie this morning and just tasted it a while ago. It’s about 9pm. It’s been a day full of pie, but more on that later. Here’s the recipe.
Results
Pumpkin Filling
I’ll start off by saying that this was pretty good. We popped the left over pumpkin filling into the freezer, then ate it spooned into bowls with whipped cream earlier in the day. I think I liked this better than the pie, actually. I liked the whipped cream and pie filling combo better than the meringue and filling, and I think I’d replace the meringue with whipped cream if I made this in the future.
The problem with this pie is that it never set enough to cut into slices. We had it in the freezer most of the day. The first time we tried to eat it was right after the broiler step in the recipe—exactly when it says to serve it. It was super runny and we decided to put it back in the freezer to see if we could get it to the point where it was solid enough to slice. It froze for hours and hours and still only set to the point it is in the final pictures. The slice in the photo below is the best one we were able to get out of the pie pan.
Final Result
I had so much fun doing this challenge. I want to thank my fellow hosts for including me. I enjoyed seeing what everyone made. It’s not too late to start! Head over to Instagram and use #ww2rationcookin so we can see what you make.
Please stay safe and I’ll see you Monday for April’s First Monday Menu!
I made a variation of a cottage pudding recipe today. I wasn’t sure what to expect, but the end result was much better than yesterday’s beverage.
I found cottage pudding in The American Woman’s Cook Book. There was also a blueberry variation, so I decided to use that recipe.
Results
Blueberry pudding ends up like a biscuity blueberry muffin. We ate them fresh out of the oven with some butter. They were a little drier than a traditional muffin, but the blueberries were juicy and made up for that. These cooked a lot faster in the oven than the recipe says, so watch them closely.
I used these for dessert, but they would be perfect at breakfast or for a snack. They were very easy to make.
There’s still time to join us on Instagram! We’d love to have you!
I know that this is a day late, but it includes possibly my favorite recipe I’ve ever made for this blog.
I started soaking the beans on Monday. Does that count?
I got this menu from one of my favorite little cookbooks, 300 Helpful Suggestions for Your Victory Lunch Box. Since I’m including three recipes here today, I think I will split this post into two. Today I’ll include the recipes and later this week I’ll write about packing lunch boxes during the war.
Let’s get right to the recipes.
Minestrone
1/2 c navy or pea beans
6 c water
1/4 lb bacon, chopped
4 c beef broth
1 medium onion, minced
1 small garlic clove, minced
2 stalks celery, diced
1 large carrot, diced
1 c shredded cabbage
1 potato, diced
1 (No. 2 1/2) can tomatoes
1/2 c macaroni (1 inch pieces)
salt and pepper
Cover beans with cold water and soak overnight. Drain and place in soup kettle with the water and chopped bacon. Simmer until beans are tender. Add beef broth, vegetables, macaroni, and seasonings. Cook for 30 min. Serve with grated Italian style cheese. Serves 6.
Sandwich
Sliced hard boiled eggs spread with chopped stuffed olives. Use mayonnaise as a spread on top piece of bread.
Orange Cream Cheese Filling
1 3 oz package cream cheese
2-3 tbsp orange juice
few grains salt
1 tsp grated orange rind
1/4 chopped nuts, optional
Mash cream cheese with a fork. Add orange juice gradually, beating until fluffy and smooth. Beat in salt and orange rind. Add nuts if desired.
Frost gingersnaps and stack three or four together, leaving the top one unfrosted.
Results
The minestrone was amazing. This is now my favorite minestrone recipe and probably my new favorite soup. The bowl I have pictures of didn’t have a lot of broth in it, but there was broth in the pot. I wanted to make sure you could see all of the ingredients. It was hearty and filling. I highly recommend this recipe. Note: We forgot the grated cheese! It was terrific even without it.
The sandwich brought mixed reactions. I love eggs, and I love green olives stuffed with pimientos. but I discovered that I don’t like them together. Several of my testers did like it, though, so you might want to give it a try. The recipe came from a list of filling ideas for lunch box sandwiches. I’ll include some more options in my next post.
The gingersnap cookies were good and the cream cheese filling was sweet and lightly orange-flavored, but it wasn’t the version we started out with. The original recipe created frosting that was really runny and didn’t taste good. We decided to try to fix it. We added more cream cheese and powdered sugar until it reached the consistency and flavor that we wanted. We added a little more orange juice to keep the orange flavor. We used store-bought gingersnaps. I think a home front housewife would often have used purchased cookies for lunchboxes. Stacking three or four as suggested really didn’t work, so I made little cookie sandwiches instead. My two year old preferred dunking individual gingersnaps in the filling.
To sum this all up, I recommend the minestrone. I’m not a fan of the sandwich filling, and the orange cream cheese filling is good if you add powdered sugar to sweeten it up.
These were all recipes intended for lunch boxes in 1943. There’s so much information in this cookbook. I’m looking forward to talking about packing your lunch 1940s style a little later this week. If it’s chilly where you are right now–try the minestrone! Have a great week.
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.
I found another baked Indian pudding recipe to try this week. If you missed my previous post about baked Indian pudding, you can catch up here. I found today’s recipe in the 1944 edition of The Good Housekeeping Cook Book, and it was not adjusted for rationing or shortages. We whipped this up this afternoon to compare to our previous pudding.
Indian Pudding De Luxe
2 c bottled milk or 1 c evaporated milk and 1 c water
6 tbsp corn meal
2 tbsp molasses
1/4 c brown sugar, firmly packed
1 tbsp butter or margarine
2 eggs, well beaten
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 c sour milk or sour cream
Scald milk over low heat, then stir in the corn meal very slowly. Remove from heat and add next 8 ingredients. Just before turning into a 1 1/2 qt casserole, add the sour milk or sour cream gradually. Bake in a slow oven of 275°F for 2 hours or until a silver knife inserted into the center comes out clean. Stir once during baking. Serve warm with cream or with Vanilla Sauce. Serves 4-5.
Results
This Indian pudding recipe was much better than the previous one. We ate it warm with cream and also tried it plain. It reminded me of a rather bland pumpkin pie filling. If you like pumpkin pie, this might be something you would enjoy, but you should consider increasing some of the spices. It was less lumpy than the first pudding we made, but it still had some unwanted lumps from the corn meal. When you mix the corn meal into the milk, really take care to mix it well. Eating this with ice cream is definately a great suggestion.
I don’t think we will make any more Indian pudding. This was more edible than the one we made a few days ago, but it still isn’t a favorite. It says it serves 4-5, but I’m not sure we’ll finish it and there are quite a few of us. I’m glad I decided to try a different recipe, though. The addition of things like eggs made a big difference in the taste and the texture of the pudding. I’d only recommend this recipe if you are a huge fan of Indian pudding or if you are curious about 1940s wartime recipes.
I do want to mention that I found some other recipes that included ingredients like chopped apples and raisins, but I think I’m ready to move on from Indian pudding. I can’t imagine they would taste all that much different. If you’d like me to go ahead and test another recipe, let me know.
Hopefully the next post will be about something a bit tastier.
This has been a bad week for recipes. Monday’s brownies were probably the worst brownies I’ve ever eaten. Wednesday I was snowed in and decided to try a butter extending recipe. That didn’t work out and will have to wait for another February day. Today we made a baked Indian pudding and didn’t fare much better. I want to include even the recipes that aren’t great, so today I present to you Baked Indian Pudding.
This recipe is from the February 1943 issue of Woman’s Day. It was in an article called “Purse String Recipes”. The recipes were adapted from old favorites to keep costs down for the home front housewife. To do this, they made substitutions and cut back on certain ingredients. I picked baked Indian pudding because it sounded like it would be a comforting treat on a cold evening.
Baked Indian Pudding
1/3 c corn meal
1 quart milk
1/2 c molasses
1/4 c sugar
1/2 tsp salt
1 tsp ginger
Scald 2 1/2 cups of the milk in upper part of double boiler. Combine corn meal with 1/2 cup of the remaining milk and stir gradually into the scalded milk. Cook 20 minutes, stirring occasionally. Add molasses, sugar, salt, and ginger. Pour into buttered baking dish. Bake in slow oven at 300°F for about 1 hour. Stir in remaining cup of milk and continue baking for 2 hours. Serve warm with top milk.
Results
Baked Indian pudding was runnier than most bread puddings I’ve had. It tasted a bit like gingerbread, but had an aftertaste that was off-putting. There were clumps in the pudding despite thorough stirring. None of the testers enjoyed this recipe even though this type of dish is usually well liked at my house. I don’t think that adding my usual scoop of ice cream would have helped this pudding. It wasn’t good, but it was better than Monday’s brownies!
I hate to think that families had to resort to eating foods that were so changed from their original recipes that they became unappealing shadows of themselves. How often did they have to make do with meals based on recipes that made barely edible dishes? Were there recipes that used substitutions that were tasty? What were the flavorful wartime dishes in a home front housewife’s arsenal of recipes? That’s something I hope to explore this month.
As for this pudding today–I wonder if the regular, non-adapted dish was any better. I found several more early 1940s Indian pudding recipes and I think I’ll try them this week. Then we can compare. Perhaps we don’t like Indian pudding no matter what the recipe is. I’m looking forward to finding out.
Does your family have a similar pudding recipe? I’d love to hear about it.
This month I want to explore recipes that were created to help home front housewives deal with rationing and shortages. I’ll write a bit more about that later in the week. Today’s menu is interesting and I want to get straight to it.
Variety-Vegetable Macaroni Casserole
The main dish recipe comes from the February 1943 issue of Woman’s Day. You’ll see several things from this magazine this month. It’s fascinating. It’s the first issue to include the “Woman’s Day War Food Bulletin” that explained rationing, gave updates to that and other government wartime programs, and provided advice on how to live with all the changes that were happening. There were numerous recipes in each of these food bulletins, and they were aimed at finding solutions to problems the home front housewife might be struggling with that month.
This particular magazine issue really dives into rationing and what it meant to everyday people. I can’t imagine the fear and uncertainty that came from having to completely change your shopping and eating habits. I’m sure people wondered if there would be enough food to feed their families. Woman’s Day and magazines like it helped home front housewives feel more confident about moving forward and adjusting. The magazine is filled with recipes like today’s casserole. This casserole comes from an article about how to make satisfying meals with macaroni, noodles, and spaghetti. They are offered as being cheap menu choices, and only two of the twelve recipes included meat. Today’s casserole cost just 28 cents for four servings.
The Variety-Vegetable Macaroni Casserole recipe calls for a soup bunch. Although this is occasionally available in modern supermarkets, it is not something many people where I live have heard of. In the 1940s, groups of vegetables were bundled together as a kind of soup starter kit. We created our own bundle of shallots, celery, turnips, carrots, potatoes, and parsley. Cabbage was a separate ingredient in the recipe, but we would have added it to the soup bunch if it hadn’t been.
1 soup bunch, thinly sliced
2 c shredded cabbage
1 tsp salt
1 tbsp margarine
1/8 tsp pepper
1 8 oz package elbow macaroni, cooked
1 1/2 c milk
2 or 3 slices of cheese
Barely cover vegetables with boiling water and add salt. Cover and cook for ten minutes. Drain, reserving liquid for soup, etc. (Note: not needed for this recipe) Add pepper, margarine, macaroni, and milk. Pour into two quart casserole dish. Bake in slow oven at 300°F for 45 min. Put cheese on top 15 minutes before removing casserole from oven.
A few more notes: We doubled the recipe and it worked well. We guessed on the amounts of our soup bunch ingredients. If you find that you have too much, you can freeze the vegetables for later. They would be great in several kinds of soup. The recipe says to save the vegetable liquid for soup. This was a common thing to do to prepare for later meals, but the liquid is not needed for this recipe.
Bargain Brownies
This recipe comes from What Do We Eat Now?A Guide to Wartime Housekeeping, a 1942 book by Helen Robertson, Sarah MacLeod, and Frances Preston. Even though I don’t think of brownies as cookies, there were several brownie recipes in the cookie section. The authors said they concentrated on recipes that didn’t use a lot of sugar and didn’t have too much fat. They said that any of the recipes in the section would be great in a lunch box or sent off to soldiers at camp.
1 c chopped peanuts
1 c flour
1 tsp baking powder
few grains salt
1/3 c cocoa
1/3 c melted fat
1/3 c dark corn syrup
1 egg
Grease a shallow eight-inch pan and line it with wax paper. Grease the paper. Bake in a moderate oven at 350°F for 15 min.
Sift flour with baking powder, salt, and cocoa. Blend fat and corn syrup. Stir in a well beaten egg. Add dry ingredients gradually, stirring them in as added. Add peanuts. Turn into prepared pan and bake.
Note: This was added at the bottom of the recipe: “These brownies are not sweet as we are accustomed to having them. They may be spread with cream chocolate frosting if desired.”
Results
The variety-vegetable macaroni casserole was delicious. It was easy to make, and it’s a flexible recipe. You really could add in any number of vegetable combinations and it would be tasty. It’s meatless, so it didn’t require rationing points for meat. If she had fresh vegetables in her garden, or leftovers from prepping another meal, the only thing the home front housewife would really have to purchase would be cheese and macaroni.
The casserole was warm and hearty. With the macaroni, turnips, and potatoes, it was a meal that would fill up hungry family members. Every one of my testers went back for seconds. There were just enough vegetables with the macaroni. This is also flexible–you can add the amounts of each vegetable that you prefer. We rarely eat turnips, so I was happy to use them in this casserole. The only things we might change for next time would be adding a bit more pepper and more cheese slices across the top.
I don’t recommend the bargain brownie recipe. Unless you are interested in what this specific wartime recipe is like, I would not make these. If you are looking for a brownie recipe to go with this menu, I’d suggest Honey Brownies instead.
The bargain brownies’ batter was more like a dough. We had to press the mixture into the pan. After they were baked, they were the driest, crumbliest brownies I have ever dealt with. They tasted like squares of solid cocoa powder. I know that the recipe stressed that they were not sweet, but these were inedible. I even took a second bite to try to evaluate them from the point of view that brownies didn’t need to be sweet and that during the war people had to make changes to their food. There is no way I would ever eat an entire brownie. They were bitter and so powdery dry that it was difficult to chew and swallow them.
brownie batter
after baking
I have tried numerous recipes that called for substitutions or adjustments from this time period. Some were delicious, and some were just ok. Never have I tried a recipe that I couldn’t take more than a bite or two. I know that there are better wartime recipes than this.
I’m going to try to find another brownie recipe that I can add to this post this month. The Honey Brownies I linked above were good, but not as chocolatey and sweet as a traditional brownie. I’ll see what I can find. In the meantime, let me know if you try out the casserole. I think you’ll be pleased with it.
