Peanut Cakes

• 1 c chopped roasted peanuts
• 2 c mashed potatoes
• t grated nutmeg
• t white pepper
• 1 t salt
• 1 t onion juice
• 1 T chopped parsley
• 1 well beaten egg

Mix as given, form into cakes and fry.

Extension Bulletin 216, October 1, 1917 Substitutes for Meat

Chocolate Corn Starch Mould

• ½ c milk
• ¼ square of chocolate
• 1 T sugar
• 3 t corn starch
• Speck salt
• 7 drops of vanilla

Heat chocolate in double broiler. Mix corn starch, sugar and salt thoroughly and add enough of the cold milk to make smooth paste. Add rest of cold milk to chocolate and bring to a scald. Stir corn starch mixture into heated milk and cook 20 minutes. Pour into wet moulds. When cold, unmould and serve with sugar and cream.

OAC Recipes for use in Freshman Cooking Classes, November 1909

Twice-Baked Bread

Bread cut or torn into small pieces and heated in a very slow oven until thoroughly dried and very delicately browned is good food for children.

The warming oven of a coal stove is about hot enough for this purpose. In the case of gas ovens it is often difficult to get the gas low enough without having the door open a little way.

The advantage of tearing instead of cutting the bread is that it makes it lighter in texture and easier to eat. The crust can be torn off from all but the ends of the loaf in one piece. This crust should be torn into pieces about two inches wide. The inside of an ordinary loaf of bread will make about 16 pieces of convenient size. Tear first across the loaf and then tear each half into eight pieces. It is usually necessary to make a small cut first in order to start the tearing. It is well to keep the crust separate, as otherwise they are likely to get too brown. Such bread will need to be reheated before being served unless it is kept in a warm place, like a warming oven.

The above is a good way to use stale bread. Some people crush it and use it with milk as a breakfast food.

Farmers’ Bulletin 717, March 4, 1916 “Food for Young Children”

As I wrote last weekend, in addition to being tasty treats, these recipes also act as a window into the homes of their time. They reflect the economic and political realities. These quotes come from bulletins in the late teens and discuss the need for food substitutions:

“As a nation we have depended largely on meat as a source of protein, i.e., tissue-building food. At the present time, however, meat is not only scarce but also needed by our soldiers and Allies. Eggs, which often take the place of meat, are high in price because of the expense of feed. It is therefore necessary for fish. Milk, cheese and tissue-building vegetables to figure prominently is our menus as a substitute for meat and eggs.”

Extension Bulletin 216, October 1, 1917 “Substitutes for Meat”

“These recipes call for less sugar, or shortening, or something other than white flour; hence the name “war cakes”, which makes one think of conservation and economy.

Extension Bulletin 242, November, 1917 “Baking Club Project-War Cakes”

“To conserve wheat is not a hardship to the American people. With abundant crops of corn, rice, potatoes, oats, barley, buckwheat, kafir, milo, feterita, peas, beans, peanuts, etc., any one of which may be used in larger or smaller amounts in place of wheat flour, there is no danger of hunger or lack of bread. Every housewife, therefore is urged to use some substitute for part of the wheat flour in whatever bread, biscuits, muffins, pastry, etc., she prepares thereby joining the ranks of those who are helping to win the war. Such bread will have even greater nutritive value than if made from flour alone. In fact, many believe that for food purposes a mixture of different grains is better than one kind alone. In using wheat substitutes, therefore, locally grown products should be used as much as possible. All unnecessary shipment of materials should be avoided, so that transportation facilities may be reserved to the greatest degree for the needs of our soldiers and essential war business. Furthermore, almost every section of our country produces in abundance some crop other than wheat, and to market this at home rather than at a distance would prove an economic benefit to such localities.”

Farmers Bulletin, March 1918, “Use of Wheat Flour Substitutes in Baking”

Cheese Pudding (6-8 servings)

• 8 slices buttered bread, preferably whole wheat or graham
• ¼ to ½ pound American cheese, grated or ground
• 4 eggs
• 4 cups milk
• 1 teaspoon salt
• ½ cup bread crumbs

1. Place slices of buttered bread on bottom of a greased baking tin. Sprinkle part of the cheese evenly over the buttered bread.
2. Place alternate layer of the cheese over the buttered bread.
3. Beat eggs, add milk and salt. Pour this mixture over the bread and cheese.
4. Sprinkle bread crumbs on top.
5. Bake in a moderate oven until knife thrust in center show that the custard is set.

Variation: Corn may be used instead of bread and cheese, especially cream-style corn.

Extension Bulletin 537 Low Cost Menus for One Month December 1939

Ground beets with Harvard sauce (6 servings)

• 3-4 large beets
• 1 ½ cups boiling water
• ¾ teaspoon salt

Beets are often so tough and hard that it requires two hours or more to cook them whole. Time may be saved and the product improved by peeling and grinding or grating the beets. When the water is boiling, add the salt and ground beets, cover and boil rapidly until tender, which takes about 35 minutes for tough beets. Addition of acid sauce brings back red color.

Harvard sauce for beets

• 2 tablespoons (level) cornstarch
• 2 tablespoons sugar
• ½ teaspoon salt
• 1/3 cup vinegar
• 2/3 cup boiling water
• 2 tablespoons butter

1. Place cornstarch, sugar, salt and vinegar in a small saucepan and mix thoroughly.
2. Place on stove, add boiling water, and stir until mixture thickens. Cook five minutes.
3. Add butter. Combine sauce and cooked beets and serve hot.

Extension Bulletin 537 Low Cost Menus for One Month December 1939

Prunes

• ¾ pound dried prunes
• ¼ cup sugar
• 1 tablespoon flour

Dumplings

• 1 ½ cups flour
• 2 ½ tsps baking powder
• 1 tablespoon sugar
• ½ tsp salt
• 1 tablespoon fat
• Milk, about ½ cup

1. Bring prunes to a boil and soak 2 or 3 hours after boiling.
2. Stew gently until tender.
3. Mix flour and sugar of bottom column, add to the prune juice and cook until juice is thickened as a thin sauce.
4. For the dough, mix and sift together all the dry ingredients of top column.
5. Work in the fat either with fingers or knife.
6. Add milk, making a drop batter. Drop by tablespoons on top of hot prunes.
7. Cover and cook for 10 minutes.
8. Serve immediately with nutmeg sauce

Variation: Stew apples that hold their shape. When nearly done, cook dumplings on top of them. Serve with nutmeg sauce.

Nutmeg  Sauce (4 servings)

• 1 cup milk or top milk
• 1 tablespoon sugar
• 1/8 teaspoon nutmeg

1. Combine sugar and nutmeg dry. Add mixture to milk.
2. Stir until sugar is dissolved.
3. Serve cold as sauce for puddings.

Variation: 1/8 teaspoon of ground cinnamon instead of nutmeg.

Extension Bulletin 537 Low Cost Menus for One Month December 1939

“There is a certain amount of confusion regarding the name for that three-legged, long-handled frying pan we call a “spider.” Collectors of kitchenware tell us that its shape evokes the arachnid-high stilty legs holding up a round black body. With a bit of a stretch, the long handle appendage is also somehow lifelike. The opening at the shaped tip of the handle, usually a hook or a rattail, suggests an eye. The organic nature of the image is carried into its name, as was typical of early technology terminology. It’s like the common use of the word “dogs,” (originally work animals,) and the terms “firedogs” (andirons,) or “spit dogs” (mechanical spit turners.)”

To learn more, read the There’s History in Your Frying Pan article in the Journal of Antiques Collectibles.

Cheese Jelly Salad

• ½ cupful of grated cheese
• 1 tablespoon of gelatin
• 1 cupful of whipped cream
• Salt and pepper to taste

Mix the cheese with the whipped cream, season to taste with salt and pepper, and add to the gelatin dissolved in a scant cupful of water. This may be molded in a large mold or in small molds.

When the jelly begins to harden, cover with grated cheese. The jelly should be served on a lettuce leaf, preferably with a cream dressing or a French dressing, to which a little grated cheese has been added.

Extension Bulletin 537 Low Cost Menus for One Month December 1939