In the early forties, women shopped with ration cards
that only the amount of food purchased for
Support the war effort. To supplement their meager rations,
rose gardens in spare plots of land and also in
their backyard. rows of lettuce, tomatoes, yellow wax
Beans, green onions, yellow squash and cabbage planted
everywhere. Because the ingredients for the meals depended
what is available inWardrobe and garden, home
Cooks really had to stretch their ideas.
For a meal in the late afternoon, the cabbage leaves are filled with
Ground beef, uncooked rice, stewed tomatoes and a pinch of sugar.
Olive Stamps
Stuffed cabbage leaves
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(For 8)
8 large cabbage leaves, washed and whole
1-lb. Chop
1 cup rice, uncooked
1 can of stewed tomatoes, chopped
1/4-tsp sugar
1/2-cup chopped onion
Salt and pepperTaste
Instructions: In a pot boil water large enough to cover cabbage
Leaves. Turn up the heat and add the cabbage leaves for three
Minutes, the soft leaves. In a large bowl: mix
Minced meat, cooked rice, onion and sugar.Season with salt and pepper. After the ground meat mixture is well blended. Spoon enough of the meat mixture in cabbage
Leaves. After filling with meat. Roll each
full and doorsecure with a toothpick. Line a baking pan filled with leaves and pour the stewed tomatoes over them.
Bake at 350 degrees for 45 minutes to an hour. Serve with a bowl of lettuce and tomatoes cooked with a sweet vinegar
Salad dressings.
boiled vinegar dressing
1 cup white vinegar
1/2-cup sugar
1/2-cup water
Salt and pepper to taste
Instructions: In a saucepan: add the sugar, vinegar and water over medium heat. Agitationfrequently, until the vinegar
Sugar and water are thoroughly mixed. Allow to cool. Pour the dressing over the salad and tomatoes and combine
until the salad is well equipped with the dressing.
Pumpkin is so versatile to prepare. And 'good for the steam
bit 'of butter and nutmeg, baked in a casserole favorite sliced
thin and dipped in a egg wash, then flour and polenta served in a rolled up and fell into a pot of hot vegetable oilOil.
Fried Pumpkin
4 or 5 yellow zucchini, thinly sliced
2 eggs, beaten
1/4-cup water
1 cup flour
3/4-cup cornmeal
Salt and pepper to taste
3 cups vegetable oil
Instructions: Mix the eggs with water. Dip wash the windows of the yellow squash in egg mixture. Enjoy the pumpkin for fifteen minutes. In a bowl: Mix the flour, yellow corn flour,
season with salt and pepper. The coating slices of yellow squash
with experience in grainMeal and flour mixture. In a deep fryer:
Gently drop the coated slices of squash plants in the hot oil and fry until golden brown.
Crispy yellow wax beans have never been able to contact the
finickey appetite to add the bacon. For the carb conscious, olive oil is replaced.
yellow wax beans with bacon
2 lbs. fresh yellow wax beans, parboiled
2 slices bacon, chopped
1/4-cup chopped onion
Instructions: In a frying panCook bacon until
happened. Remove from pan and set aside. Skip
Onion in bacon fat or olive oil until transparent.
Add the parboiled wax beans and bacon. Coat wax
Beans evenly with lard or oil.
When rations ran sugar content, it was a sugar-free lemon cake invented
for the days when dessert was required before food stamps are gone.
Lemon Pie Victory
(8-inchcake)
Graham cracker crust
16-Graham Crackers
2 Tlb sugar
1/4-cup butter or margarine, melted
Directions: Combine ingredients and press into a pan of eight inches. Bake at 150 degrees for ten minutes.
Filling:
1-1/3-cups sweetened condensed milk
1 tsp. grated lemon peel
1/2-cup lemon juice
2 egg yolks, mix well until thickened
Directions: Combine the ingredients. Preheat oven to 350Degrees.
Meringue:
2-protein
A pinch of salt
1/4-tsp vanilla
sugar to stiffen protein
Instructions: Mix the egg whites in medium bowl with salt and
vanilla. Set the mixer at high speed by adding a little sugar 'at a time. If the egg white peaks are formed,
Spoon mixture on top of cake. Bake the cake for ten
fifteen minutes. Serve chilled.
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