Here are pages 34 and 35 of the WWII ration cookbook titled “Recipes For Today” that was published by General Foods Corporation in 1943. This was during the second world war when the United States was experiencing food rations and shortages (sugar, meat, etc.) and homemakers were looking for creative ways to feed their families.

You can view all the pages in this little book by visiting this category: Recipes For Today (WWII), just click a page title to view that section of the book. You’ll find scans of the pages included below (click pictures to view a larger size) as well as a typed version for easy printing.

• Home-packed lunches must offer good square meals, appealing each day. So don’t forget: 1. A thermos bottle for soup, cocoa, milk, or Postum. 2. These useful sandwich spreads. 3. Changes in breads, whole grain and enriched. 4. Lunch cakes and cookies. 5. Desserts to pack in jars or paper cups. 6. Crisp relishes and fresh fruit.

Cheer for Lunch Boxes

BUTTER-SAVER SPREAD

1/2 pound butter or margarine
1/4 cup cold milk
1 1/4 teaspoons Minute Gelatin or granulated gelatin
3/4 cup hot milk
1/2 teaspoon salt

Let butter stand in warm place. Work with spoon until very soft, but not melted or oily.

Add cold milk to gelatin and mix well. Then add hot milk and salt and stir until gelatin is completely dissolved. Cool to lukewarm. Add to softened butter, a small amount at a time, beating with rotary egg beater after each addition until blended. Store in covered dish in refrigerator. Use within a week. Makes 2 to 2 1/4 cups.

This spread is delicious on bread, rolls, crackers, and in sandwiches. It is not recommended for cooking uses.

One-fourth cup cold water and 3/4 cup hot evaporated milk may be substituted for cold and hot milk.

To double recipe, use 1 pound butter, 1/4 cup cold milk, 1 3/4 cups hot milk, 1 teaspoon salt, and 1 envelope Minute Gelatin.

MAYONNAISE SPREAD

1 tablespoon (1 envelope) Minute Gelatin or granulated gelatin
1 tablespoon cold water
3 tablespoons boiling water
1/2 cup fresh or evaporated milk
1/2 cup mayonnaise or salad dressing
1/2 pound butter or margarine

Soften gelatin in cold water. Add boiling water and stir until gelatin is completely dissolved. Add milk and blend. Add gelatin mixture gradually to mayonnaise, stirring until smooth. Cool until thickened. (Do not chill in ice water.)

Let butter stand in warm place. Work with spoon until very soft, but not melted or oily. Add mayonnaise mixture to softened butter, 1/4 at a time, beating with rotary egg beater after each addition until blended. Store in covered dish in refrigerator. Makes about 2 1/2 cups or enough for 20 sandwiches, 2 tablespoons each.

Savory Spreads for sliced meat or cheese sandwiches, or for spreading on crackers and snacks, may be made by adding special seasonings to Mayonnaise Spread. For each sandwich, use 2 tablespoons of the spread. Add 1 teaspoon drained horse-radish and a little minced parsley; or 1 teaspoon prepared mustard; or 2 teaspoons drained piccalilli; or 2 teaspoons ketchup; or 2 tablespoons minced olives; or 2 teaspoons grated orange rind, mixed with 1 teaspoon granulated sugar and 1 1/2 teaspoons brown sugar.

SANDWICH FILLING COMBINATIONS

For moist, flavor-full sandwich fillings, combine Mayonnaise Spread with other sandwich ingredients. Work the spread to right consistency for spreading, then add ingredients as suggested below, and season to taste. Each mixture makes 2 or 3 sandwiches.

Ham and Cucumber Filling. To 3 tablespoons spread, add 1/2 cup diced cooked ham, 1/4 cup minced cucumber, 1 teaspoon horse-radish. Or omit cucumber and add 1 teaspoon prepared mustard.

Snappy Peanut Butter Filling. To 3 tablespoons spread, add 3 tablespoons peanut butter and 1 1/2 tablespoons chili sauce.

Liverwurst and Celery Filling. To 3 tablespoons spread, add 1/3 cup cut celery, 1/4 cup mashed liverwurst, 1 teaspoon prepared mustard.

Egg and Olive Filling. To 4 tablespoons spread, add 2 hard-cooked eggs, chopped, 1 1/2 tablespoons chopped stuffed olives, 1/2 teaspoon prepared mustard, 1/4 teaspoon Worcestershire sauce.

Cream Cheese, Raisin, and Carrot Filling. To 3 tablespoons spread, add 3 tablespoons cream cheese, 1/4 cup cut raisins, 1/4 cup grated carrot.

American Cheese Filling. To 2 tablespoons spread, add 3/4 cup grated American cheese and 2 tablespoons milk.

Piquant Grape-Nuts Filling. To 4 tablespoons spread, add 1/2 cup Grape-Nuts, 3 finely chopped sweet pickles, and 3 tablespoons chili sauce. Let stand 30 minutes before spreading.

CHILDREN’S DELIGHT

1 cup finely crushed Post’s Corn Toasties
3 tablespoons flour
1/4 cup brown sugar, firmly packed
3 tablespoons melted shortening
1/2 cup raspberry or strawberry jam

Combine Toasties, flour, sugar, and melted shortening. Cover bottom of greased pan, 8×8 inches, with 1/2 of mixture, pressing firmly. Spread with jam and cover top with remaining Toasties mixture; press down lightly. Bake in moderate oven (375° F.) 15 to 20 minutes. Cool. Cut in squares. Makes 36 pieces.