Tag Archives: rationing

Ginger Ale​ Frost

This will be my last drink post for a while. It’s a good drink for those warm first days of fall. I’ll be continuing the “Baking without…” series and I want to visit some lunch box recipes and wartime lunchbox packing tips. I also have few non-recipe posts coming up. I hope you’ll enjoy what’s in store for the coming weeks.

I wanted to include this recipe because it involves a little more prep than the others I’ve written about. It also is a good example of how cookbooks and magazines included help for the home front housewife in the form of tips and substitution ideas. This recipe suggests using corn syrup in place of half of the sugar required for the drink. This helped the housewife save some of her sugar rations for other recipes.

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Ginger Ale Frost

1/2 c. granulated sugar

1 c. hot water

5 whole cloves

1 3″ stick cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

1 1/2 c. orange juice

1 c. canned grapefruit juice

3 1/2 c. pale dry ginger ale

ice

Boil the sugar and water together for 5 minutes. Add spices, and let stand for 1 1/2 hours. Strain through several thicknesses of cheesecloth. Add the fruit juices and chill. Just before serving, add the ginger ale and pour it into ice-filled glasses. This makes 6 1/2 glasses before adding the ice. Corn syrup may replace half of the sugar.

I didn’t have cheesecloth, so I used an empty tea bag as a strainer. This worked really well but made pouring each glass a slow process. Slow, but not tedious.

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Result

This is a lovely spiced ginger ale. It got mixed reactions from my testers. You can definitely taste the spices, but the grapefruit juice is not overpowering. One tester who dislikes grapefruit juice liked this drink, but another who dislikes nutmeg didn’t like this at all. This recipe is a bit time consuming, but I enjoyed it enough to recommend trying it at least once.

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.