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My daddy |
FOOD
IN 1917
"FOOD IS FUEL FOR FIGHTERS. Do not waste it. Save WHEAT,
MEAT, SUGARS AND FATS. Send more to our Soldiers, Sailors and Allies."
The above is the open to the preface of a book about
food during World War 1, titled Every Day
Foods in War Times, with a copyright date of 1917 (the year my father was
born).
Women of the day were encouraged to have victory
gardens and not use certain foods so there would be enough for the men fighting.
Below are a few of the interesting recipes I found
in the book.
Potato
Drop Cookies
Hot mashed potatoes 1 ½ cups
Sugar, ¼ cups
Beef or mutton fat, 1 cup
Flour, 1 ¾ cups
Baking powder, 2 teaspoons
Cinnamon, 1 teaspoon
Cloves, ½ teaspoon
Nutmeg, ½ teaspoon
Raisins, chopped, ½ cup
Nuts, chopped, ¼ cup
Combine
the ingredients in the order given and drop the mixture by spoonfuls on a
slightly greased tin. Bake the cookies in a moderate oven.
(I
can almost see my grandmother trimming a piece of raw meat--something they got
for a special occasion or maybe my grandmother just went to the butcher and
bought the fat to render--putting the fat in a pot, and rendering it down to
have the fat for these cookies. Then she used the left-over potatoes that she
saved back from supper the night before to use for this dessert. Maybe this
would have been for my daddy’s first birthday.)
Peanut Loaf (10)
Chopped
peanuts, 1 cup Salt, 1 ½ teaspoons
Bread
crumbs, 2 cups Paprika, ¼ teaspoon
Egg, 1 Melted
fat, 1 tablespoon
Milk,
1 cup
Mix dry ingredients, add beaten egg and milk. Put
into a greased pan, pour the melted fat on top, bake. Turn onto a hot platter
and serve with sauce.
Sauce for Loaf
Hot water, 1 cup Flour, 2 tablespoons
Beef cube, 1 Salt, ½
teaspoon
Juice 1 lemon Paprika, A teaspoon
Fat, 2 tablespoons Few
grains nutmeg
Melt fat, add flour with seasoning, add hot water in
which beef cube has been dissolved. Just before serving add lemon juice.
This nut loaf with its accompanying sauce is a
highly nutritious dish and is excellent for lunch or supper. Serve no meat or
potatoes with it.
(These
ladies were really dedicated to helping out the men who fought to protect our
country.)
Mock Sausage
Lima beans, dried, 1/2 cup Pepper, few grains
Bread
Crumbs, 1/3 cup Salt, 1/4 teaspoon
Butter, 3 Tablespoons Sage, 1/2-3/4 teaspoons
Egg
1
Pick
over and wash beans, cover with water, and let soak overnight. Drain; cook in
boiling salted water until tender, about one and one-half hours.
Force
through a strainer, add remaining ingredients. Shape into form of sausages,
roll in crumbs, egg, and crumbs again. Sauté in fat until brown. It requires
about two-thirds cup crumbs and one-half egg
for dipping sausage. May be garnished with fried apples.
(This
might be my least favorite of the recipes. Somehow, even with my eyes closed, I
wouldn’t think these were the same as Better with Cheddar Brats. Something I
wonder about—what did the homemaker do with the other half of the egg?)
When all is said and
done, one really has to admire the American homemakers of 1917