[Welland Tribune October 28, 1943]
By Betsy Newman
Another timely article of food to be kept in mind at this time of year is the cranberry. Can some cranberries if you can and put up a few glasses of jelly. They will come in handy later on. Use the pretty red berries in desserts or try the Cranberry Mayonnaise for which I’m giving you a recipe today. Make cranberry muffins too.
Today’s Menu
Broiled Fish Mashed Potatoes
Cauliflower Molded Tomato Salad
Cranberry Bavarian Cream
Tea with Lemon
Tomato Jelly Salad
2 1/2 cups of cooked tomatoes
1 tablespoon of minced onion
1 stalk of celery
1/2 bay leaf
1/2 teaspoon of salt
1 teaspoon of sugar
2 tablespoons of unflavored gelatin
1/2 cup of cold water
2 tablespoons of mild vinegar
Put tomatoes into saucepan, add coarsely chopped onion and celery, add bay leaf, salt and sugar. Heat to boiling and cook gently for 10 minutes. While mixture boils, measure gelatin, sprinkle over surface of cold water and let stand for 5 minutes. Force tomato mixture through strainer add gelatin while tomatoes are still hot, stirring until gelatin is thoroughly dissolved; add vinegar, pour into molds and set aside to chill until firm. Place molds in boiling water for a moment, then invert on salad greens on individual plates. Serves 6.
Cranberry Bavarian Cream
1/4 cup of cold water
1 lb of cranberry jellied saucepan,1/4 cup of sugar
1 envelope unflavored gelatin
1 tablespoon of lemon juice
1/8 teaspoon of salt
2 egg whites
1 cup of irradiated evaporated milk, whipped.
Soften gelatin in cold water and dissolve in hot water. Crush cranberry sauce with a fork, and combine with sugar and lemon juice; add gelatin and stir well. Whip egg whites and salt until stiff, and fold them into cranberry mixture; fold in whipped evaporated milk, and turn into individual molds (or 1 large one) that have been rinsed first in cold water. Chill until firm. When ready to serve, unmold onto dessert dishes. Serve plain or with custard sauce made with egg yolks.
Cranberry Mayonnaise
1 cup of real mayonnaise
1 cup of cranberry jelly
1/2 cup of whipped cream
Break up cranberry jelly with a fork. Mix ingredients together thoroughly and fold in whipped cream. This makes 2 1/2 cups of mayonnaise. To be served with poultry and fruit salads.
[Welland Tribune December 23,1943]
By Betsy Newman
Do you do your entertaining on Sunday evenings? It is not always the easiest thing in the world to arrange a Sunday night supper. Let me suggest a few dishes that are easy to make, avoid too many rationed foods and don’t take too much out of the family food budget.
Today’s Menu
(Sunday Night Supper)
French Toasted Meat Sandwiches
Chicken Souffle or
Creamed ham and peas
Hot Biscuits
Olives Pickles Celery Jelly
Chocolate Layer Cake Coffee
French Toasted Meat Sandwiches
Any leftover meat, ham or cured pork shoulder
Sliced bread
Butter or other fat
2 eggs
1 cup of milk
Hot fat
Grind meat and mix with enough butter or other fat to spread easily on bread. Make sandwiches with meat filling. Beat up 1 or 2 eggs with milk, dip sandwiches lightly on both sides in egg mixture and fry golden brown in hot fat.
Chicken Souffle
2 tablespoons of butter
1/4 teaspoon of lemon rind
1/4 teaspoon of pepper
2 tablespoons of flour
1 1/2 cups of milk or milk and chicken stock
1/2 teaspoon of salt
1 cup of minced chicken
3 eggs
1/2 cup of stale bread crumbs
Blend butter and flour in saucepan without browning, add milk and stir until boiling, then add salt, pepper, bread crumbs and lemon rind. Cool and stir in chicken; beat and add eggs-the yolks beaten separately until thick and whites until stiff. Bake in well greased pan, in moderately hot oven (375 degrees F) about 1/2 hour.
Creamed Ham and Peas
3 tablespoons of flour
3 tablespoons of fat
1 1/2 cups of milk
1 teaspoon of baking powder
1 cup of cooked peas
1 cup of diced, cooked ham
1 teaspoon of chopped parsley
Salt and pepper to taste
Melt fat in upper part of double boiler, blend in flour
Scald milk and add slowly to fat and flour mixture, stirring well. Cook until thickened, remove from fire and beat in baking powder; combine with ham and peas, season, heat once more thoroughly and serve immediately over toast, hot biscuits or in potato nests or pastry patties.
[Welland Tribune December 28, 1943]
By Betsy Newman
Potatoes contain Vitamin C and iron and are, therefore , an excellent food, notwithstanding the reputation they have for increasing weight. Eat them, even if you are inclined to embonpoint, but be careful to limit your intake of other helpings at all.
Today’s Menu
Lamb Steak
Potatoes, Baked, Mashed,
Hashed Brown or Savory Cauliflower
Cabbage and Beet Salad
Cranberry Upside Down Cake
Coffee
Hashed Brown Potatoes
6 cold cooked potatoes
Salt and pepper to taste
1/2 cup of salt pork cut in dice or
1-3 cup of drippings or butter
If you use salt pork, try it out and when the fat is all out remove scraps. Or melt butter instead of using pork, and let become quite hot without browning. Put potatoes in fat and toss about until hot; season, then let them remain in pan without stirring until under side is browned. Invert on hot dish so the browned side will be uppermost
Savory Potatoes
6 moderate sized potatoes
2 small onions
1 pint of milk
Salt and pepper to taste
Peel and cut potatoes in thin slices; put a layer in a baking dish, sprinkle with finely-minced onion, salt and pepper, repeating in same order until dish is full or ingredients are all used. Pour enough milk over potatoes to cover them, and bake slowly until tender, adding more milk as that in the dish boils away.
Cranberry Upside Down Cake
3 tablespoons of butter
1 cup of sugar
2 cups of cranberries
1 1/2 cups of flour
2 teaspoons of baking powder,1/4 teaspoon of salt
1/4 cup of fat
1/2 cup of sugar
1 egg
1/2 cup of milk
1 teaspoon of vanilla
Melt 1/4 cup of fat, add 1/2 cup of sugar and heat to blend well; add cranberries, distributing them evenly over the surface, and place to keep warm. Sift flour, measure and sift with baking powder and salt. Cream butter and sugar gradually, creaming it in. Add egg and beat vigorously; add dry ingredients alternately with milk. Pour over the cranberry mixture and bake in a moderate oven, 350 degrees F, about 35 minutes. Turn upside down immediately. Serve warm, plain or with sauce.
[Welland Tribune December 8, 1943]
By Betsy Newman
We use a lot of apples at our house, and I catch myself suggesting apple dishes frequently. Fresh apples don’t absorb our precious ration coupons, which is all to the good.
Today’s Menu
Smoked Fish cooked in Milk
Bakes Sweet Potatoes
Battered Beets Vegetable Salad
Baked Apple Slices
Coffee or Substitute
Smoked Fish Cooked in Milk
1 smoked finnan haddle or 2 white fish
1/2 cup of milk
Wash fish well, removing head if white fish is used. Put into baking pan, cover with milk and bake 10 to 15 minutes. Serves 4.
Vegetable Salad
1/4 head of lettuce
1/2 cup of diced celery
1/4 cup of minced green pepper
1 carrot, shredded
1/4 cup of minced onions
1 fresh or cooked whole tomato
1/2 cup of fresh spinach
2 tablespoons of French dressing
2 tablespoons of mayonnaise
Chop vegetables and toss lightly together, then marinate them in the French dressing. On bed of shredded lettuce arrange mound of mixed vegetables and serve with mayonnaise. Serves 4.
Baked Apple Slices
2 cups of flour
4 teaspoons of baking powder
1/2 teaspoon of salt
1/4 cup of shortening
3/4 cup of milk
4 large apples
1/2 cup of sugar
1/4 teaspoon of cinnamon
Mix ingredients as for biscuit dough, handle as lightly as possible. Roll out dough on floured towel to 1/4 inch thickness. Cover dough with sliced apples and sprinkle 1/2 cup of sugar and cinnamon over apples. Roll like jelly roll and cut into 1-inch slices. Place slices in greased baking pan, and bake 20 minutes in a moderately hot oven (400 degrees F) Makes 8 slices.
Apple Pancakes
3/4 cup of sifted flour
1/2 teaspoon of salt
3/4 cup of milk
2 eggs, well beaten
2 cups of thinly sliced pared apples
Mix flour and salt’ combine well beaten eggs and milk; add flour and beat until smooth. Add apples sliced 1/4 inch thick. Pour enough of this mixture into a 10-inch greased frying pan to form a thin layer over bottom. Shake over heat until brown on bottom, then place on lowest rack under broiler for 1 minute, or until firm. Remove from pan and sprinkle each pancake with powdered sugar and cinnamon. Roll like jelly roll and slice crossswise. Makes 2 large pancakes, 3 servings each.
By Betsy Newman
[Welland Tribune October 12, 1943]
Liver is a good source of vitamins and other important nutritional elements and we should use it often. In the menu I’m giving you, a small amount of liver is made to serve at least four people.
Today’s Menu
Crisp Liver with Onion Gravy
Brown Rice
Broiled Tomato slices
Cabbage Salad
Wartime Ice Cream
Coffee
Crisp Liver with Onion Gravy
1 lb of liver
1/2 cup of flour
1 teaspoon of salt
Dash of Pepper
1/2 teaspoon of paprika
1 teaspoon of dry mustard
1/8 teaspoon of savory
2 onions, finely sliced
6 tablespoons of fat
1 bouillon cube
3/4 cup hot water
Have butcher slice liver; cut in 1-inch cubes. Blend dry ingredients and dip liver cubes in flour mixture so that each one is well coated; reserve any flour remaining. Saute onions in 2 tablespoons of fat in your copper-clad stainless steel skillet, until golden brown, and put to one side of skillet; add remaining fat and fry liver cubes until they are cooked through and crisp. Remove liver from skillet. Dissolve bouillon cube and add to onions and drippings in pan. Thicken with flour remaining from liver coating. Serve liver and gravy over cooked brown rice.
Wartime Ice Cream
2 cups milk
1/2 cup of sugar
2 tablespoons of flour
1/4 teaspoon of salt
3 egg yolks
2 teaspoons of vanilla
3 egg whites
3 tablespoons of sugar
Scald milk in double boiler. Mix the 1/2 cup of sugar, flour, salt and egg yolks; add scalded milk and cook over hot water, stirring constantly, until thick. Add flavoring and chill. Beat egg whites, adding 3 tablespoons of sugar, beat until creamy. Fold into the chilled mixture. Turn into tray and freeze with temperature regulator set at coldest point. Serves 6.
[Welland Tribune October 23, 1943]
By Betsy Newman
Near the end of the week when one’s meat supply is likely to be low is a good time to use this Pork Sausage skillet recipe.
Today’s Menu
Pork Sausage Skillet
Bakes Acorn Squash
Cranberry Jelly
Crisp Green Salad
Sailor Duff
Coffee
Pork Sausage Skillet
1 lb. Of sausage meat
2 tablespoons of minced onions
1 1/2 cups of cooked tomatoes
2 tablespoons of catsup
2 cups of cooked rice
If link sausage is used, cut into half-inch pieces, Pan-fry sausage and onions until brown; pour off drippings. Add hot cooked rice, tomatoes and catsup, and blend. Cover and cook very slowly 30 minutes. Serves 6 to 8.
Sailor Duff
1 egg
1/2 cup of molasses
2 tablespoons of sugar
1 1/2 cups of flour
2 tablespoons of shortening
1 teaspoon of soda
Beat all well together and add 1/2 cup of boiling water. Steam 1 hour and serve with foamy sauce.
By Betsy Newman
[Welland Tribune October 20, 1943]
Cooking vegetables in different ways is a help in varying the menu. If you roast meat serve stuffed green peppers, stuffed tomatoes, carrots or onions so as to use the oven for as many foods as possible and save gas or electricity.
Today’s Menu
Roast Chicken
Bakes Sweet Potatoes
Stuffed Carrots
Onions or Tomatoes
Grapefruit Salad
Ice Cream or Sherbert
Cake or Wafers
Coffee
Stuffed Carrots
Choose large carrots. Clean and boil and when tender cut off tips and scoop out centre to form a cup. Fill with peas and serve garnished with parsley.
Stuffed Tomatoes
6 good sized tomatoes
2 tablespoons of bread crumbs
1/2 scooped out tomatoes,1 tablespoon of butter
1/2 teaspoon of sugar
1 teaspoon of salt
1/8 teaspoon of pepper
Cut off stem end, slice off top of tomato and scoop out inside; fill with the above ingredients mixed together. Heaping the top. Bake 1/2 hour in moderate oven. Put butter on top when nearly done.
Baked Onions
One of the simplest ways to bake onions is to wash, place in pan without peeling and bake in a moderate oven until tender; then strip off outer skin and serve with melted butter.
By Betsy Newman
[Welland Tribune October 21, 1943]
Eggs are expensive, but they are such fine food additions to menus that we should serve them often in different ways. They are particularly needed in children’s diets.
Serve them for breakfast often, at least three or four a week for each person. For stretching four eggs to serve six people, try a little tapioca in the omelette.
Today’s Menu
Grapefruit or Grape Juice
Oatmeal with Milk
Toast Bacon
Coffee
Tapioca Omelette, Apple Sauce
Whole Wheat or Enriched Bread
Butter
Cookies Milk Tea
Chops Baked Potatoes
Buttered Beets
Cabbage Apple Salad
Deep Dish Grape Pie
Coffee
Tapioca Omelette
2 tablespoons of quick-cooking tapioca
1/2 teaspoon of salt
Dash of pepper
3/4 cup of milk, scalded
1 tablespoon of shortening
4 egg yolks, well beaten
4 egg whites, stiffly beaten
Combine tapioca, salt, pepper,, and scalded milk in top of double boiler and cook over boiling water 10 minutes, stirring frequently. Stir in shortening, pour mixture over well beaten egg yolks, stirring constantly. Fold in stiffly beaten egg whites and pour into hot greased frying pan. Cook over low heat 15 minutes. Place in moderate oven (350 degrees F) about 5 minutes, until dry on top. Cut part way through centre; fold and slip onto a hot platter. Serves 6.
USE TAPIOCA TO STRETCH EGGS
By Betsy Newman
[Welland Tribune October 21, 1943]
Eggs are expensive, but they are such fine food additions to menus that we should serve them often in different ways. They are particularly needed in children’s diets.
Serve them for breakfast often, at least three or four a week for each person. For stretching four eggs to serve six people, try a little tapioca in the omelette.
Today’s Menu
Breakfast
Grapefruit or Grape Juice
Oatmeal with Milk
Toast Bacon Coffee
Luncheon
Tapioca Omelette, Apple Sauce
Whole Wheat or Enriched Bread
Butter
Cookies Milk Tea
Dinner
Chops Baked Potatoes
Buttered Beets
Cabbage Apple Salad
Deep Dish Grape Pie Coffee
Tapioca Omelette
2 tablespoons of quick-cooking tapioca
1/2 teaspoon of salt
Dash of pepper
3/4 cup of milk, scalded
1 tablespoon of shortening
4 egg yolks, well beaten
4 egg whites, stiffly beaten
Combine tapioca, salt, pepper,, and scalded milk in top of double boiler and cook over boiling water 10 minutes, stirring frequently. Stir in shortening, pour mixture over well beaten egg yolks, stirring constantly. Fold in stiffly beaten egg whites and pour into hot greased frying pan. Cook over low heat 15 minutes. Place in moderate oven (350 degrees F) about 5 minutes, until dry on top. Cut part way through centre; fold and slip onto a hot platter. Serves 6.
[Welland Tribune January 29, 1945]
By Betsy Newman
Make a little meat go a long way. That has been our technique for some time and probably will be for some time to come. Add vegetables of course, and the meat flavor will make them more palatable to those who don’t care too much for vegetables.
Today’s Menu
Smothered Beef Specialty
Mashed or Riced Potatoes
Crisp Cabbage Salad
Lemon Rice Pudding
Coffee or Tea
Smothered Beef Specialty
3 lbs of chuck, rump, clod or any less tender cut of beef
Salt and pepper
1 cup of cooked, strained tomatoes
Flour
3 onions
3 tablespoons of drippings
2 tablespoons of prepared mustard,1 teaspoon of celery seed
Dredge meat with flour mixed with salt and pepper and brown in fat in heavy frying pan. Slice onions and brown in drippings. Add to this, mustard, celery seed and tomatoes. Pour this hot sauce over meat and simmer about 3 hours or until meat is tender. Serves 6.
Lemon Rice Pudding
1/2 cup of rice
1 quart of milk
2 or 3 eggs
1/2 cup of sugar
1 lemon
1/2 teaspoon of salt
Boil rice in milk until soft, and add to it, while hot, the yolks of the eggs, beaten; add sugar, salt and grated rind of the lemon, and blend. Cook a short time until thick. Turn into a baking dish, beat whites of eggs stiff, add 1 tablespoon of sugar and 2 tablespoons of lemon juice, and beat until it stands in points, spread on top of pudding, and brown in oven
[Welland Tribune October 6, 1943]
By Betsy Newman
If I suggest you use bacon in a dish that takes the place of meat in the menu and you have no bacon or no coupons for same, use bacon fat if you possibly can. You get the flavor anyway.
Today’s Menu
Savory Spaghetti
Creamed Celery
Grapefruit Salad on Mixed Greens
Apple Pie Cheese Coffee
Savory Spaghetti
1 lb spaghetti
3 slices bacon
2 medium sized onions
4 teaspoons of flour
3/4 teaspoon of baking powder
1 No. 3 can tomatoes or 4 cups of stewed tomatoes
1/2 green pepper
4 stalks of celery
1/4 lb cheese
Cook spaghetti briskly in boiling salted water, drain. Fry bacon crisp take out and cook onions, chopped fine, in hot bacon fat. Add bacon cut in small pieces. Dust flour over mixture over low fire ad rub slowly in until blended smoothly. Add tomato juice and pulp and baking powder; then add celery and green pepper diced. Cook until vegetables are tender, about 15 to 20 minutes. Dust grated cheese in, stir until it is completely melted. Serve generous spoonfuls of this savory sauce over each portion of cooked spaghetti. Serves 8. You may leave the celery out of the sauce if you prefer, if you have creamed celery as a vegetable.
Creamed Celery
Outside stalks of 3 heads of celery
3 tablespoons of butter
3 tablespoons of flour-fa1 1/2 cups of milk
Salt and pepper to tasteless
Wash and scrape celery and cut into 1-inch lengths. Cook in salted water until tender, drain thoroughly. Blend flour and butter, add milk a little at a time, stirring constantly till the whole boils and is thick.
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