Results for ‘ •RECIPES•’
[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.
[Welland Tribune October 1, 1943]
By Betsy Newman
Don’t forget that cheese may take the place of meat in the meal. You can serve creamed cheese or a rarebit over toast or potatoes as a substitute for meat or the cheese. Corn and tomato dish I’m giving you today.
Today’s Menu
Cheese, Corn and Tomatoes
Toast
Mashed Sweet Potatoes
Raw Cauliflower, Pepper and
Lettuce Salad
White Cake with Orange Filling
Tea
Cheese, Corn and Tomatoes
3 tablespoons of flour
3 tablespoons of melted fat
1 onion, sliced
2 cups pf cooked corn
2 teaspoons of salt
1/4 to 1/2 lb of cheese cut thin (1 to 2 cups)
Brown flour in heavy skillet. Take flour from skillet and blend with 2 tablespoons of fat. Brown onion in remaining fat, add tomatoes, corn, salt and flour-fat mixture and cook about 10 minutes. Stir in cheese and when it has melted, serve on thin, crisp toast.
Orange Filling
2 tablespoons of flour
4 tablespoons of cornstarch
4 egg yolks, well beaten
1 cup of sugar
1/2 teaspoon of salt
Mix smooth in double boiler; add slowly the following, stirring constantly.
1/2 cup of orange juice
2 teaspoons of butter
3 tablespoons of lemon juice
1/4 cup of water
Grated rind of 1 orange
Cook over boiling water, stirring occasionally, until thick (about 20 minutes). Cool. Spread between layers of cake.
Make a plain white cake with whites of 4 eggs and bake in 3 layers. Put together with orange filling.
Lily Cake
1/3 cup of shortening
1 cup of sugar
1/2 cup of milk
1 3/4 cups of flour,/1/2 teaspoon of salt
2 teaspoons of baking powder
1/3 teaspoon of lemon extract
2/3 teaspoon of vanilla extract
4 egg whites
Cream shortening, add sugar and cream well, add milk and flavorings alternately with flour sifted with salt and baking powder, and beat well. Whip egg whites stiff and fold into first mixture. Bake in layers for 20 minutes in 350 degree F oven.
[Welland Tribune October 6, 1943]
By Betsy Newman
Don’t neglect fresh or smoked fish for which no coupons are asked. If you have a good fish market in your neighborhood, get acquainted with all the different kinds of fish it sells, and experiment with the different varieties.
Today’s menu
Baked or Broiled Fish
Brown Rice
Scalloped Potatoes
Diced Orange and Cole Slaw
Apple Oatmeal Crisp Tea
Diced Orange and Cole Slaw
2 cups of shredded cabbage
1 orange, diced
1 teaspoon of finely diced onion
1 egg, well beaten
2 tablespoons of mayonnaise
2 tablespoons of vinegar
1 teaspoon of sugar
Salt and pepper
1 teaspoon of baking powder
Chop cabbage, add orange and onion, mix thoroughly with other ingredients. Apple or pineapple may be used instead of orange.
Apple Oatmeal Crisp
4 tablespoons of butter
1/2 cup of corn syrup
1/4 cup of sugar
1/4 teaspoon of salt
1/2 cup of quick-cooking oatmeal
5 large tart apples
Cream butter, add syrup and sugar if you prefer, creaming well. Add salt and oatmeal. Peel apples, core and slice. Place in baking dish and top with the first mixture. Bake in 350 degrees F oven 1 hour. Serve hot. Serves 6.
[Welland Tribune January 18, 1945]
By Betsy Newman
Like every other dish that we prepare in our kitchens, Baked Beans can be a culinary delight or a tasteless, uninteresting food. There are differences in tastes, of course. Some prefer their foods lightly seasoned and some highly so. Preparing dishes for a family one has to take these preferences into consideration, and if you have both tastes in the same household, take a middle course.
Today’s Menu
Weiners Baked Beans
Cabbage Salad Spinach
Apple Pie Coffee
Boston Baked Beans
1 pint or 2 cups of navy beans
1/4 lb of salt pork
1 tablespoon of minced onion
1 teaspoon of salt
1/2 teaspoon of dry mustard
1 tablespoon of molasses
3 tablespoons of brown sugar
Pick beans over carefully, put in collander and wash by letting cold water run over them. Put in pan and cover with cold water, and let stand overnight. Drain off water in the morning, cover with fresh, heat to boiling, simmer 20 minutes, drain, and put into greased bean pot or casserole. While beans are simmering, cut salt pork into cubes (some prefer to leave it in one piece), measure and mix seasonings. Add seasonings to beans, mixing them through well. Bury salt pork in beans, pour in hot water to cover dish and bake in slow oven (250 to 300 deg F) until beans are tender, about 6 to 8 hours. Remove cover during the last half or three quarters of an hour of cooking, to brown. Add boiling water as needed. The beans should be tender, but whole. Serves 6 to 8.
Brown Sugar
All brown sugar may be used in place of sugar and molasses, or all molasses. A favorite at our house is beans cooked as above, but using tomato juice as liquid and 1/2 cup of catsup as part of the seasoning. The dry mustard-if you use same-may be mixed with water to make a thin paste, then mixed in with the beans. The onion may be omitted, too. I prefer my beans without it, although I like onion flavoring. Two tablespoons of brown sugar or molasses would also be sweet enough for many tastes.
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