Tag Archives: sandwich

First Monday Menu: Spinach Soup and Lemon Rice Pudding

Today’s menu comes from Ida Bailey Allen’s Double-Quick Cooking for the Part-time Homemaker. The chapter titled “Time Saving Family Luncheons and Dinners” includes a week’s worth of menus and recipes for both lunch and dinner. Lunch menus also give suggestions for carried lunches and variations for the homemaker’s midday meal.

I was really excited to try the lemon rice pudding with apple whip sauce but was a little worried since my last few puddings haven’t turned out very well. I’m happy to say that today’s menu was a success!

I used the “Fifth Day” luncheon menu. I did switch the luncheon and the dinner soups because we still are having shortages of certain ingredients.

Luncheon Menu

  • Spinach Soup (celery in the original menu–I switched this)
  • Toasted Peanut Butter Sandwiches
  • Lemon Rice Pudding
  • Tea for adults
  • milk for children

Spinach Soup

  • 1 lb chopped raw spinach or 1/2 pkg frosted spinach
  • 1 qt boiling water
  • 2 bouillon cubes OR 1 tsp brewer’s yeast extract
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp enriched flour
  • 1 tbsp butter or margarine
  • 1/2 c light cream or evaporated milk

Combine spinach and water and boil 10 minutes. Add the bouillon cubes or extract, salt, pepper, and the flour stirred smooth with the butter. Stir until boiling, then gradually stir in the cream or evaporated milk. Serve as is, or sieve. Serves 4-6.

Note: We used raw spinach, bouillon cubes, and evaporated milk.

Lemon Rice Pudding

  • 2 c cooked rice
  • 1 egg, beaten
  • 1/2 c sugar OR 1/3 c honey
  • 1/2 tsp salt
  • 3 c milk
  • juice and rind 1/2 lemon

Mix the ingredients in the order given. Pour into a shallow oiled pudding dish. Set in a pan of hot water and bake slowly in a moderate oven, 350°F until firm in the center, about 30 minutes. Serve hot or cold with melted jelly or Apple Whip Sauce.

Note: We put the full amount of sugar in, but then added a drizzle of honey, as well. It took much longer than 30 minutes to bake. It was more like 2.5 hours before the center was firm and it probably could have stayed in the oven a while longer.

Apple Whip Sauce

  • 2 egg whites
  • 1/4 c powdered sugar OR 1 tbsp honey
  • 1 c grated raw apple
  • 1 tsp lemon juice

Beat the egg whites until stiff. Gradually whip in the sweetening, apple, and lemon juice. Serve at once with puddings, or in place of whipped cream on gelatin desserts.

Note: We used powdered sugar. This really needs to be served immediately or it begins to separate.

Results

The spinach soup was warm and creamy. If you like spinach, chances are you’ll enjoy this soup. It’s not incredibly filling, so I was appreciative of the toasted peanut butter sandwiches. I thought the nuttiness and slight crunch of the toasted sandwiches went well with the soup.

The lemon rice pudding with apple whip sauce was delicious. I was surprised by how long it took to bake compared to what the recipe suggested it would take. It took so long after the rest of the meal that I lost the daylight I needed to take pictures and actually ran outside to take them in what light was left. Artificial lighting at night often makes my pictures too shadowy. I think you can still see what it looked like, though. It was creamy and lightly lemony. The sauce tasted more like apple juice than I expected. It was refreshing and sweet. I liked the pudding equally with or without the sauce.

I’m happy the lemon rice pudding turned out well. This was a nice menu and I’d recommend all of it. I think the soup was a handy recipe for a home front housewife. The spinach could have come from a Victory garden, helping to cut costs. All of the recipes include options in their ingredient lists so you can customize them to work with whatever is in your pantry. I found this helpful today, and I know it was helpful then.

Stay safe and well. Let me know if you try any of these recipes.

WW2 Ration Cook-in: Victory Lunch Box

I took today’s Victory Lunch Box menu from The Good Housekeeping Cook Book. They have a section with lunch box menus, and today’s menu was created specifically for a business girl. Almost all of the cookbooks and other materials I have separate lunch box menus into categories. There are usually sections for hard workers, working girls, housewives, and school children. I’ll be writing about some of those differences when I finish up my lunch box series later this month.

I don’t have a lunch box to show how all the items would be packed, so I put them on a regular plate. This is the exact lunch box menu, though, and would have been packed in a thermos, paper cups, and waxed paper.

Menu

  • Corn Chowder
  • Cream Cheese and Olive Sandwiches
  • Fruit Salad
  • Saltines

I’m amazed at how much food is included in the menus. Almost all that I’ve seen have called for more than one sandwich. Sometimes the menu includes several sandwiches with different fillings on different breads. Sandwich fillings range from complex mixtures to plain butter.

Corn Chowder

  • 1 2”sq fat salt pork (we used bacon)
  • 1 lg onion, sliced
  • 2 lbs pared white potatoes (4 c diced)
  • 2 c boiling water
  • 1 12oz can whole grain corn
  • 4 c bottled milk, scalded OR 2 evaporated milk and 2 c water, scalded
  • 2 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp paprika

Cut salt pork into 1/2” cubes and brown well in large sauce pan. Add onion and cook tender. Add diced potatoes and water, cover and cook until potatoes are tender. Add corn, milk, and seasonings. Heat and serve. Serves 6 as a main dish.

Due to shortages at our small local grocery store, we had to use red potatoes instead of white, and we used the evaporated milk and water option listed above.

Results

This was a wonderful, filling meal. The corn chowder was warm and flavorful. I think it would be perfect in a thermos tucked into a fall or winter lunch box. It was very hearty with ingredients that complimented each other. With the addition of one or two sandwiches, this probably would have been too much for me to eat. The fruit salad I have shown in the photos is a favorite family concoction made with fruit and whipped cream.

There’s one themed day left in the WW2 Ration Cook-in challenge. It’s not too late to join us! Check out your other hosts over on Instagram. Use #ww2rationcookin so we can see what you make!

WW2 Ration Cook-In: Dinner

Ida Bailey Allen wrote Double-Quick Cooking for Part-Time Homemakers in 1943 for women who found themselves both working at jobs outside of the home as well as being responsible for the running of her household. The book had recipes and meal ideas, but it also gave women tips on how to manage both aspects of their lives efficiently.

I decided to make a meal out of the “Double-Quick Sunday and Holiday Dinners” because it is, after all, Sunday today and my daily challenge is dinner. The chapter suggests that Sunday is a great day to make one of your family’s favorites. It goes on to stress that it’s just one of their favorites, though, because “nearly all of your energy belongs to your employer”. I’m going to include the other meal suggestions in a photo below.

Cheeseburgers

  • 1 lb chopped raw beef
  • 1/2 c each chopped celery and carrot
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp Worcestershire sauce
  • 8 soft round rolls
  • American cheese

Mix the beef with the vegetables and seasonings. Shape into eight flat round cakes. Broil or pan fry until done. Split the rolls. On half of the rounds, put American cheese sliced thin. Toast under broiler until cheese melts. At the same time, toast the remaining halves of the rolls. Pour over any drippings left from cooking and put together sandwich fashion with the meat cakes.

Notes

Our grocery store was out of celery, so I just used carrots. We are having a hard time getting quality produce where we live. It’s very frustrating, but it’s only been a month, really, since we’ve had shortages here. I can’t imagine how awful it would have been to deal with rationing and shortages for years. It makes me think about the people who lived through the war years and how rationing shaped their everyday lives.

Results

I was really pleased with these. They were so much better than I expected them to be. Even my 2 and 5 year olds liked them. The carrots added a nice flavor. Usually I load my burgers up with vegetables and condiments, but no one added anything to these. They were perfect the way they were.

The meal was also quick to make, just like the cookbook suggested it would be. I followed the recommendation in the photo above and served the cheeseburgers with a fruit cup and cold drink. I will also note that carrots and other vegetables were often added to ground beef to stretch the meat so a pound of meat would go a long way. People were always on the lookout for ways to save ration points and this was a common one. Crackers were also used in place of the vegetables.

Please join us on Instagram as we keep going with the WW2 Ration Cook-in challenge. We’d love to have you! Use #ww2rationcookin so we can see what you create!

WW2 Ration Cook-In: Lunch

Shortages in my hometown have forced me to adjust my meal plans for today. The closest small grocery store is thirty minutes away. The nearest major grocery store is an hour and a half away. We are only making one trip a week and are trying to stay out of town as much as possible, and have been utilizing our small local store. Normally this is not a problem.

During our last grocery run, however, there were still serious shortages. I had planned on adding soup to this lunch menu, but the ingredients were not available. It’s frustrating, but at the same time, I think it’s an interesting tie to the food rationing and shortages that I write about.

I love Spam advertisements from the 1930s and 1940s. They were colorful and fun, and during the war years were helpful to the home front housewife because they provided meal ideas during a time when meal planning had become more of a challenge. A 1938 Spam ad included a quick recipe for an open-faced hot Spam sandwich. I decided to try to recreate that idea.

This is a typical Spam ad from late 1942. The ads are usually colorful, full page ads that portrayed conversational situations that made their product look and sound appealing.

Hot Spam Sandwich

Butter a slice of bread. Slice the Spam and put two slices side by side on top of the buttered bread. Add a slice of American cheese over the Spam. Broil until cheese is melted and bread is toasted. Top with a slice of toasted bread. Other ingredients may be added before or after broiling. Some suggestions include fried egg, onion, peppers, or any sauces or condiments desired. Serve warm with soup and potato chips for a warm, filling lunch.

A note about potato chips: Production of potato chips temporarily came to a halt during WWII. They were deemed to be non-essential and potato chip factories were told to stop production. Protests helped change the War Production Board’s mind, and potato chips continued to be made. Potato chips were a popular wartime snack, especially when sweet snacks were not as available due to sugar shortages and rationing. They also were popular with troops overseas.

Results

Spam was a staple in American pantries during the war. It’s also a staple in mine since I do a lot of wartime-style cooking. I prefer Spam fried. I think most of my family does. I also find it rather salty to eat very often. The hot sandwich was filling, but I think that next time I’ll fry the the Spam instead.

I can see the appeal of canned meats. They weren’t rationed and helped a home front housewife add meat and protein to sometimes limited diets. Victory garden vegetables could be used to add some flavor and texture variety. This would be a quick and low point lunch that would be handy to have in a home front housewife’s cooking arsenal.

Day 3 of the WW2 Ration Cook-In is dinner. Join us on Instagram by following along or cooking with us. Use #ww2rationcookin so we can see what you make! Don’t forget to visit the other hosts’ websites and Instagrams to see what they are creating.

Www.history-preserved.com

Www.victorykitchenpodcast.com

Www.kate-lavender.com/blog

Www.worldturnedupsidedown.com

First Monday Menu on a Tuesday

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.

First Monday Menu: Cheese Combination Sandwich

We’ve been relying on quick meals to help us save time this summer. July’s First Monday Menu is one of those quick meals, and it is another one that is flexible enough that you’ll be able to make do with what you have in your pantry and refrigerator.

The home front housewife would have found this sandwich spread convenient for lunch boxes or an easy meal at lunchtime while her family is away at school or work. It’s from the 1940 edition of The American Woman’s Cook Book, but the recipe’s lack of meat would have made it handy all throughout the war years.

Cheese Combination Sandwich

  • 1 c cream cheese or cottage cheese
  • 1/4 c mayonnaise OR
  • 1/4 c chopped olives OR
  • 1/4 c chopped nuts OR
  • 1/4 c chopped pimientos

Mix the cheese with the mayonnaise, olives, nuts, or pimientos. Spread between two thin slices of lightly buttered rye or brown bread.

Results

The way the recipe is written suggests the home front housewife could have used whichever of these ingredients she had on hand, or in a combination she and her family preferred. I used cream cheese and mayonnaise, and added chopped green olives and pimientos. I used whole wheat bread instead of rye because that’s what I had on hand.

This was actually a lovely sandwich. It was filling and flavorful. My testers and I all thought it had a medium strength olive taste, but the spread can be adjusted to fit your taste desires. I didn’t add nuts, but that would provide a bit of crunchiness to the softer spread and bread.

I added plain potato chips and a pickle spear. Potato chips were eaten in the 1940s. The United States government decided that potato chips were important enough to keep producing during the war years, so they would have been available to the home front hosuewife. Flavored chips were not introduced until later, so in WWII, potato chips would have been plain. Dips were not served with chips until the 1950s, although it is certainly possible people in the mid to late 1940s ate them with cracker spreads. There are no dip recipes in this edition of The American Woman’s Cook Book.

Let me know if you try this one. Happy July!

First Monday Menu: Hot Prem/Spam Sandwich and Orange Lily

World War II era magazine advertisers often used recipes featuring their products to entice housewives to buy their brands. I wanted to use a recipe from one of those magazine ads this month. I chose a hot sandwich made with canned meat that looked versatile, quick, and filling. Canned meats were popular because they were not rationed, they lasted a long time, and didn’t need refrigeration. They could also be eaten cold or hot, and they could be added to a variety of recipes. Since you can eat Spam and other meats straight out of the can, it was a handy food for soldiers, too.

This recipe is from a 1942 Prem ad. Prem is still being made, but I couldn’t find it anywhere near me. After some research, I found that Spam would make a good substitute. Does your grocery store have Prem? Have you tried it? I’m curious how it compares to Spam.

The other recipe in this menu is from the 1940 edition of The American Woman’s Cook Book. It is a drink that I think would be refreshing with any meal. Since this menu could also be a breakfast menu, I thought that the juice was a nice option.

Hot Prem/Spam Sandwich

2 eggs

2 tbsp milk

2 tbsp chopped celery

1/2 tbsp green pepper

1/4 tbsp grated onion

salt

pepper

canned meat like Prem or Spam

toast

Beat two eggs slightly. Add milk, celery, green pepper, and onion. Add salt and pepper. Scramble over low heat, stirring constantly. Pan fry 2 slices of Spam or Prem. Serve on slices of toast. Makes 1 sandwich.

Note: This recipe truly only makes one sandwich. It’s easy to increase amounts to make enough for more.

Orange Lily

1/2 cup white grape juice

2 tbsp orange juice

1 tsp sugar

Fill glass half full of shaved ice. Add juices and sugar. Fill with chilled water. The cookbook suggests serving with two straws poked through a thin slice of orange.

Results

I think a lot of people are a bit apprehensive about eating Spam. It honestly is not bad at all. This sandwich was very similar to eating eggs on toast with some sausage or bacon. I added hashbrowns as a side. The meal was very filling. This is a nice choice for breakfast or a quick lunch.

I can definitely see the appeal of canned meats to the home front housewife. When ration points were running low, canned meats could help stretch what a housewife had and could add flavor to meals when food supplies were limited. This meal is a good option for people in a hurry or on a budget, as well. It’s hearty and quick to get on the table.

The Orange Lily drink was delicious. I did have to tweak the recipe a bit for my family’s tastes, though. When you add water and ice, the drink becomes more water than juice. I made a big batch of it in a pitcher and didn’t add any water. We just added ice in the individual glasses and that made it perfect for us. I also found that ice cubes worked better than shaved ice. The shaved ice we tried melted immediately. I also recommend stirring the mixture occasionally so the sugar doesn’t gather at the bottom of your glass or pitcher.

Let me know if you try either of these recipes. Have a great week!

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Advertising Recipes: Lunch Boxes

I went through my collection of vintage magazines and found several ads that were aimed at the home front housewife in charge of packing lunches during rationing. A few of these ads also included recipes, and I thought they might be a fun way to continue our discussion about packed lunches this month. Today I chose ads that showcase sandwich spreads that added protein, a punch of flavor, and helped stretch rationed foods like butter.

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The first ad for today was in the April 14, 1944 issue of The Family Circle. I’m having a bit of trouble finding any information about Beverly Peanut Butter or the Table Products Company, but I’ll keep searching and update if I can. I liked the illustration in this advertisement. Notice the style of lunch boxes. One man has a vacuum bottle, possibly a Thermos, and the other man has a glass bottle with a straw. Beverly Peanut Butter’s marketing folks also made sure that the ad included that the peanuts were only from the United States and that the product was jarred fresh. Housewives were encouraged to keep their home front fighters and future soldiers healthy, so the ad mentioned that the peanut butter has protein and vitamins A and B1.

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This French’s Mustard ad from the August 1943 issue of Woman’s Day was all about packing lunches for hard-working men. Again, you can see the flip-top lidded lunch box, and a small insulated bottle that perhaps held a warm soup.

Butter was rationed in the United States beginning in March of 1943. The French’s advertisement included a recipe that would help stretch a housewife’s sandwich butter. Since it also mentioned that French’s is “especially delicious with meat or cheese,” we decided to have the mustard-butter as an addition to a ham sandwich. We’ve never tried this combo before.

French’s Mustard-Butter

Blend 2 tbsp of mustard into 4 tbsp of softened butter or margarine.

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Results

We used butter for our spread. Most of the testers like mustard. I like it in small amounts, so I was curious to see what the addition of butter would do to the bite that mustard usually has.

I toasted the bread and I spread a moderate amount of the mustard-butter on one slice. I topped that with a slice of ham and some Swiss cheese.

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I was pleasantly surprised. The butter made the mustard less sharp. You could also taste the butter in addition to the mustard. I had thought the butter flavor would be lost due to the fact that mustard is definitely the strongest flavor. The mixture was creamy and easy to spread. It would be an interesting addition to your condiments, and it could also act as a fun conversation starter when you have guests.

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I’m glad we tried this, and I’ll be adding more recipes from ads in the future. I’ve also added some images to my 1940s lunch boxes board on Pinterest.

Do you use this mix of butter and mustard on your sandwiches? Do you know anything about Beverly Peanut Butter? Leave me a comment below.

 

 

Victory Lunch Boxes: Introduction and Chili-Peanut Sandwich Filling

The home front housewife had many new challenges when World War II began. Shortages and rationing made cooking challenging due to having to learn new recipes with new ingredients and new ways of cooking. Those changes also led to changes in how packed lunches were planned and prepared. Leftovers from meals the night before were used in new and creative ways. Housewives became especially adept at planning meals with those leftovers in mind. Working men needed one type of lunch while school children might need something else entirely. And don’t forget that the housewife herself needed to eat, too. That had to be planned with the packed lunches so food wouldn’t be wasted.

I want to do a short series on Victory lunch boxes over the next week or so, then I’d like to add a regular lunch box post that will explore recipes, planning, tips for packing the food, advice on the best lunchboxes and Thermos to keep your food safe and fresh, and suggestions for lunch box menus for all types of people that might need to carry a meal with them during the day.  I will definitely include period recipes for different lunch box foods.

One of my favorite sources is a 50-page pamphlet from 1943 called 300 Helpful Suggestions for Your Victory Lunch Box. It’s called a “hook-up cook book” because it was designed to be hung at eye level so the cook could more easily read the recipe. The hole in the center of every page was created to be hung on small nails that the housewife would attach to her upper cabinets or a shelf. This also kept the cookbook protected from splashes and dirty fingerprints.

This first page has an introductory passage that speaks directly to housewives. The first lines suggest that careful food management will win the war. “Food management, one of wartime’s most important jobs, rests squarely on the shoulders of the American homemaker. Food will win the war and make the peace only if it is administered wisely by the meal planners of the nation so that supplies will be adequate to meet the ever-increasing demands.”

As with many other wartime publications, women were encouraged to do their part to win the war from on the home front. The passage says this is a way that housewives can contribute directly to winning the war. And they weren’t wrong, Women banding together to make sure rationing and other programs worked really did help contribute to victory.

My next post will start this series, but for now, I’ll leave you with a sandwich filling recipe from the pamphlet I mentioned above.

Chili-Peanut Sandwich Filling

1/4 c. peanut butter (We used creamy since we were adding in chopped peanuts.)

2 tbsp cream

2 tbsp chili sauce

1/4 c. finely chopped salted peanuts

Combine peanut butter, cream, and chili sauce. Add the peanuts. Mix well.

We toasted our bread first, then spread a layer of the filling on one slice. We were all a little hesitant to try this sandwich, but it ended up being pretty tasty. The chopped peanuts gave it a nice crunchy texture. The peanut butter wasn’t too thick due to the addition of the cream and chili sauce. I could taste the chili sauce, but it surprisingly complimented the peanut butter well. My husband added jelly to his and said that the combination of the sweet jelly and the chili flavored peanut butter was wonderful.

This would be a great option for a lunch box sandwich. The protein from the peanut butter and the carbs from the sandwich would be filling.

I’d recommend trying this one. It’s super easy to mix together and is a nice change from traditional PB&J sandwiches.

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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.

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