Wartime Recipes, 1942

If you are a frequent follower of this blog, you already know how much I love WWII homefront history and with Memorial Day yesterday, I've become very sentimental for the homefront kitchen. I would love to find some vintage cookbooks from this era, but until then I've found researched recipes and rationing on the internet. And of course, I'm excited to share with you what I found...

SOUP

Victory Binding of the American Woman's Cook Book, Wartime Edition, 1942
With Victory Substitutes and Economical Recipes for Delicious Wartime Meals

In England during WWII, food was severely rationed. On average every person could purchase each week...

Bacon and Ham- 4 oz
Meat- To the value of 12 schillings
Butter- 2oz
Cheese- 2oz
Margarine- 4oz
Cooking Fat- 4oz
Milk- 3 pints.  Also available was "Household Milk"-which was dried skimmed Milk. One box was supplied every four weeks
Sugar- 8oz
Preserves- 1lb every two months
Tea- 2oz
Eggs- 1 shell egg and every 4 weeks a box of dried egg
Sweets- 12oz each four weeks.

In the US, these foods were rationed...

Sugar Coffee Processed Foods Meats, canned fish Cheese, canned milk, fats

May 1942 to 1947 November 1942 to July 1943 March 1943 to August 1945 March 1943 to November 1945 March 1943 to November 1945

So the need to create modified recipes spawned very creative kitchens and cooks...

THE RETURN OF THE SOUP KETTLE

The family soup kettle comes back into its own with the returning necessity for using every bit of food that enters the kitchen and the reduced supply of canned soups.  Practically all leftovers except sweets may go into the soup kettle.  When making stock use the bones from steaks, chops and roasts, ham bones, the gristly end of the tongue, carcasses of roast poultry and poultry feet.  Drain all vegetable liquor as well as the liquid from canned vegetables into the soup kettle.

USE THE MORE PERISHABLE MEATS - Smoked meats and the larger cuts of fresh meats can be shipped to the armed forces.  Besides the smaller cuts the more perishable parts of the animal - liver, sweetbreads, kidneys, heart and tripe - are left for those on the home front.  This is no hardship but a distinct advantage, for these parts contain more vitamins than those that we are more accustomed to using and since there is no waste they cost less.

HAVE POULTRY FREQUENTLY - Poultry contains practically the same nourishment as meat.  It is likely to be plentiful, it has always been raised by women and is not easily shipped... Make soup stock from poultry feet or carcass of roast fowl.  Combine poultry meat with vegetables, rice, hominy or noodles in scalloped dishes and stews.

FISH AND SEA FOOD ARE PLENTIFUL - There will probably be no shortage of fish or sea food.  Some fish which are caught long distances from shore and fish which can be salted and shipped to the armed forces may be less plentiful but there is usually an abundance of fresh water fish to take their place.  Free use of fish is a national economy since they live on food not suitable for human consumption.  They are a home economy because there is very little waste and they require only a short cooking period.  Save fat by serving fish broiled, baked, poached, or boiled, rather than fried.

EGGS ARE VALUABLE FOOD - Eggs are valuable sources of proteins, iron, vitamins A, B, and D; use them freely as long as their cost is reasonable.  Only the usual seasonable fluctuations in price are expected but if large amounts are dried and shipped abroad, they may become too expensive to use freely except as entrees...

CHEESE IS AMERICAN - American cheese manufacturers are producing many of the types of cheese formerly imported from Europe.  Some of the harder cheeses are being shipped to the armed forces but the softer cheeses are likely to be plentiful.  The high protein, mineral and vitamin content of cheese makes it an excellent alternative for meats that are limited for home use.

If you haven't done so, now is the time to plant your victory gardens!  I planted mine this past weekend. Photos will be posted later this week.

 

Zucchini and Rice Soup

1 onion
2 bacon slices
1/4 lb zuchini
2 cups chicken broth
1/2 cup rice
2 tablespoons butter
2 tablespoons grated cheese

Chop onion and bacon and fry together. Trim and dice zucchini and add to onion and bacon. Cook until tender. Drain and reserve fat.

Salt and pepper to taste.

In saucepan, bring broth to a boil and add rice. Cover, and cook for 10 minutes. Add zucchini,onion, and bacon and continue to cook until rice is tender.

Remove pan from heat and add butter and cheese.

Stir and serve while still hot.