This is the last page (40) and back cover of the WWII ration cookbook titled “Recipes For Today” that was published by General Foods Corporation in 1943. It’s the Index listing for the cookbook, I haven’t typed it out like the other pages but here’s a scanned a copy (click picture to view larger size).

This booklet was published 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.

Here is page 39 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.

WINDOW BOX HERBS

If you have a sunny window box or a garden corner near the kitchen door you can grow many delightful flavors in herbs.

Chives, parsley, marjoram, rosemary, summer savory, sweet basil, thyme, and rose geranium are all suitable and need only well-drained, workable soil, weeding, and cultivation. Mint grows almost anywhere but likes damp soil and room for spreading. Sage grows readily in the dry, warm garden with some shade.

TO DRY HERBS, tie stalks with leaves loosely in small bunches; hang in well ventilated sunny room or attic. (Parsley should be dried on trays in the oven, repeating several times.) After several day’s drying, strip off leaves and rub them through a sieve, or pound in a mortar. Store in tightly covered glass jars.

TO USE HERBS, use small amounts to give interesting flavor, not enough to dominate the dish. A pinch of dried herbs may be added to hot dishes at any time. Fresh herbs should be added near the end of the cooking period, for when overcooked, fresh herbs often become bitter. Herbs should be added to cold dishes well ahead of serving, for the flavor develops slowly.

Basil. Use in salads, with tomatoes, peas, potatoes, eggs, beef, in black bean or turtle soup, and fish sauces.

Celery leaves, too should be saved, washed, drained, and spread on trays to dry. Use in soups, stews, stuffings, and loaves.

Chives. Use in salads, cheese and egg dishes, with new potatoes, mashed potatoes, on fish, or in soup.

Mint. Use in salads, slaw, fruit drinks, with carrots, new potatoes, peas, in pea soup, stuffings, and sauces for lamb.

Mint vinegar. Bruise fresh mint leaves to fill a glass jar loosely. Fill jar with vinegar, cover, and let stand 2 weeks. Drain.

Marjoram. Use with meats, especially veal and chicken, with pork and lamb, fish, in soups, stuffing, with spinach, mushrooms, squash, tomatoes, cream cheese.

Parsley. Use in salads, sauces, soups. Also as a garnish.

Rose geranium. Use as scent or in jelly. (Place leaf in jelly glass.)

Rosemary. Use with all meats, especially lamb and veal, and a pinch in salads. Also in sweet sauces.

Sage. Use in stuffing, with pork, with onions, in cheese making.

Savory. Use in salads, with beans and peas, meat, and as garnish.

Thyme. Use in stuffings, with beef and onion dishes, in mayonnaise, with peas, carrots, cheese.

• Just a drop, a sprinkling, are these Recipes for Today. But let them grow. They’ll be Grand Strategy for your kitchen, and help you back up Uncle Sam.

Here are pages 36, 37 and 38 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.

• Not everyone can handle a cow or chickens, or grow his own garden. But we all can manage our own private larder, and serve meals that are nourishing and good. So let’s resolve to use the foods we have wisely and find intelligent ways to meet the problems that come. Here are a few ideas, just as a springboard.

Food tips and Ideas

BEST WAYS TO USE COFFEE

Proved by test with Maxwell House Coffee, Sanka, Kaffee-Hag.

Buy coffee only when you need it, and only 1 pound at a time.
Keep coffee in original container, tightly covered, in cool place.
Use the right grind, the one suited to your coffee-maker. This means drip grind for drip pots and vacuum-type glass coffee-makers; regular grind for percolator and boiled coffee.
Find the proportions you like. Most people prefer coffee made using 1 rounding to 1 heaping tablespoon coffee per 1/2 pint water.
Make fresh coffee every time, measure both coffee and water.
Scour and air coffee-maker; keep it scrupulously clean.

CAKES WITH LARD OR CHICKEN FAT

Use rendered chicken fat or lard for all or part of the shortening in cake recipes. Increase the salt slightly. To mix these cakes, cream the fat with 3/4 of the sugar. Add 1/4 of the flour mixture. Then combine milk with egg yolk and add to creamed mixture alternately with remaining flour, beating after each addition. Beat egg whites with the last 1/4 of sugar until stiff. Add to cake batter, beating thoroughly. Bake as usual.

SPENDING FOOD MONEY WISELY

When you go searching for food bargains do not overlook the good values of Birds Eye fruits, vegetables, meat, and fish. These quality, quick-frozen foods are farm-fresh, free from waste, ready to use. The package weight is the weight of actual food! Birds Eye means full value for your money!

JELL-O WHIPPED CREAMS

1/2 package (1/4 cup) Jell-O, Lemon, Orange, or Lime, or Imitation Strawberry, Raspberry, or Cherry
1/4 cup boiling water
1 cup light cream

Dissolve Jell-O in boiling water. Add cream and mix well. Place in bowl of ice and water and whip with rotary egg beater 5 to 7 minutes, or until mixture begins to hold shape around sides of bowl. Remove from ice water. Stir gently with spoon until smooth. Serve; or store in refrigerator, stirring well before using.

Mixture may be chilled in refrigerator instead of ice water. When thickened, beat until light and fluffy. Return to refrigerator to set slightly. Before using, stir until smooth.

HOW TO WHIP LIGHT CREAM

1 1/4 teaspoons Minute Gelatin or granulated gelatin
2 tablespoons cold water
1 cup light cream
Dash of salt

To gelatin in small bowl, add cold water and mix well. Heat over boiling water until gelatin is completely dissolved, stirring constantly. Remove from boiling water, add cream and salt. Place in bowl of ice and water and whip at once as directed for Jell-O Whipped Creams (above).

CRIMSON SAUCE, WITHOUT SUGAR

2 tablespoons hot water
1/2 cup tart red jelly or jam
1 teaspoon lemon juice
Dash of salt

Add hot water to jelly and stir until blended. Add lemon juice and salt. (If jam is used, strain mixture.) Serve on cottage pudding or other desserts. Makes 1/2 cup sauce.

Currant, cherry, strawberry, or red raspberry jelly or jam are especially good flavors to use in this sauce.

COCOA SYRUP FOR CHOCOLATE TREATS

1 cup Baker’s Breakfast Cocoa
1 to 1 1/2 cups sugar*
1/4 teaspoon salt
1 cup cold water
2 teaspoons vanilla

Combine cocoa, sugar, and salt in saucepan. Add cold water slowly and place over low flame, stirring until smooth; then boil gently 3 minutes, stirring constantly. Add vanilla. Turn into jar; cover tightly. Keep in refrigerator. Makes about 2 cups syrup.

Keep a jar of cocoa syrup in refrigerator, ready to use hot or cold as fudge sauce on cakes and puddings, or in making chocolate milk shakes for family treats or refreshment. For cold drinks, use 2 tablespoons cocoa syrup to 1 cup milk. Malted milk powder, a well-beaten egg, or dash of peppermint extract may be added. Shake well in shaker or beat with rotary egg beater to mix.

*Or use equal parts sugar and corn syrup in this recipe.

READY-MIXED CAKE FILLINGS

To make creamy cake fillings and frostings that use none of your precious sugar, use Jell-O Puddings. These come ready-mixed in chocolate, butterscotch, and vanilla flavors. Prepare as directed for cake fillings on each package, adding 1 1/2 cups milk or other liquid to 1 package Jell-O Pudding. Cook and use as filling or cream topping for one-egg cake, lemon or spice cup cakes, and chocolate cake (pages 30, 31, 33). Makes enough filling for two 8- or 9-inch layers. Extra good flavor combinations include:

Chocolate Filling. Use Jell-O Chocolate Pudding and milk (or milk and coffee) for liquid. Add 1/2 cup broken nut meats, if desired. Good with plain cake, chocolate cake, or spice cake.

Butterscotch Filling. Use Jell-O Butterscotch Pudding and milk for liquid. Add 1/2 cup broken nut meats, if desired. Good with plain cake and chocolate cake.

Vanilla Filling. Use Jell-O Vanilla Pudding and milk (or milk and coffee) for liquid in making filling. Good with plain cake, spice or lemon cakes, and chocolate cake.

Mocha Cream. Use Jell-O Vanilla Pudding and, for liquid, 1 1/4 cups strong coffee and 1/3 cup milk. Add 1 square Baker’s Unsweetened Chocolate. Cook as directed. Use as frosting or filling on plain cake, spice cake, or chocolate cake.

AN ALL-FAMILY BEVERAGE

Postum is a delicious mealtime drink that the whole family can enjoy. It contains no stimulants of any kind and has full-bodied, invigorating flavor, entirely different, which makes it a wonderful drink in its own right. It is equally good hot or cold and costs less than a half-cent a cup.

Postum is made of wholesome whole wheat and bran, carefully roasted and sweetened slightly. It comes in two forms–Postum to percolate, boil, or drip; and Instant Postum to make right in the cup by adding boiling water or hot milk. It combines well with evaporated milk, too; and children love its flavor.

COMPANY CREAM SPONGE

For a delicious dessert that is like Bavarian cream yet calls for no cream, combine Jell-O and Jell-O Vanilla Pudding in this excellent big-family or party dessert.

Prepare 1 package Jell-O (any flavor) and 1 package Jell-O Vanilla Pudding as directed on packages. Chill pudding. Chill Jell-O until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Add chilled pudding gradually, beating constantly until blended. Turn into sherbet glasses or large serving dish. Chill until firm. Serve plain or top with Jell-O cubes. Makes 10 to 12 servings.

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.

Here are pages 30, 31, 32 and 33 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.

Cakes to make often

ONE-EGG WONDER CAKE (“Mix-Easy” Method)

Preparations. Have shortening at room temperature. Grease pans, line bottoms with waxed paper, grease again. Start oven for moderate heat. Sift flour once before measuring.

Measure into sifter:

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
3/4 teaspoon salt
1 cup sugar*

Measure into bowl:

1/3 cup vegetable shortening

Measure into cup:

3/4 cup milk
1 teaspoon vanilla

Have ready: 1 egg, unbeaten

Now the “Mix-Easy” Part. Mix or stir shortening just to soften. Sift in dry ingredients; add 1/2 of liquid and the egg. Mix until all flour is dampened; then beat 1 minute. Add remaining liquid, blend, and beat 2 minutes longer. (Mix by hand or at low speed of electric mixer. Count only actual beating time. Or count strokes. Allow 100 to 150 full strokes per minute. Scrape bowl often.)

Baking. Turn into prepared pans. Bake two 8-inch layers in moderate oven (375° F.) 25 minutes. Bake 9x9x2-inch cake at 350° F. 35 minutes, or bake in greased cupcake pans at 375° F. 20 minutes.

*Or use 1/2 cup corn syrup or honey and 1/2 cup sugar and decrease milk to 2/3 cup. Combine syrup and milk.

Praline Cake. Combine 1/4 cup firmly packed brown sugar, 2 teaspoons flour, 1/3 cup chopped nuts, 2 tablespoons melted butter, and 1 tablespoon water. Spread on hot baked 9x9x2-inch cake in pan. Return to oven and bake 5 minutes longer.

Orange Syrup Cake. After baking, let cake cool 1/2 hour. Mix together 1/2 cup orange juice and 1/2 cup sugar, and spread on cake at intervals, 1 or 2 tablespoons at a time, until all orange syrup is used.

DELICIOUS COTTAGE PUDDING

Mix One-egg Wonder Cake using only 3 tablespoons shortening; omit egg and increase milk to 1 cup. Bake in greased 9x9x2-inch pan in moderate oven (350° F.) 35 minutes. Serve warm with Crimson Sauce (page 37), or Cocoa Syrup Sauce (page 37).

LUNCH BOX SURPRISES

Mix One-egg Wonder Cake. Divide batter in halves and make any two of the variations listed below, using greased cup-cake or 8x8x2-inch pans. Bake in moderate oven (375° F.) 18 minutes, or until done. Each half makes 12 medium cup cakes or 12 bars.

Chocolate Cakes. Melt 1 square Baker’s Unsweetened Chocolate. Add to half of batter. Turn into greased pans; top with nuts.

Spice Cakes. Add 1 tablespoon molasses, 3/4 teaspoon cinnamon, 1/2 teaspoon mace, and 1/4 cup chopped raisins to half of batter; blend.

Coconut Cakes. Turn half of batter into greased pan and sprinkle with 3/4 cup Baker’s Premium Shred Coconut.

Grape-Nuts Flakes Cakes. Turn half of batter into greased pan. Mix 2 tablespoons each melted butter and brown sugar, crush and add 1 cup Grape-Nuts Flakes. Sprinkle on batter.

ALL-HONEY CHOCOLATE CAKE

2 cups sifted Swans Down Cake Flour
1 1/2 teaspoons soda
1/2 teaspoon salt
1/2 cup shortening
1 1/4 cups honey
2 eggs, unbeaten
3 squares Baker’s Unsweetened Chocolate, melted
2/3 cup water

Sift flour once, measure, add soda and salt, and sift together three times. Cream shortening, add honey gradually, by tablespoons at first, beating hard after each addition. Add 1/4 of flour and beat until smooth. Add eggs, one at a time, beating well after each. Add chocolate and blend. Add remaining flour in thirds, alternately with water in halves, beating well after each addition. Bake in two greased 9-inch layer pans in moderate oven (350° F.) 1/2 hour. Spread with Mocha Cream (page 38).

• Pictured on page 30 is a group of cakes made from the easy One-Egg Wonder Cake recipe–praline square cake, cream layers, surprise bars, and spice cakes with raisins.

GINGERBREAD

2 1/2 cups sifted Swans Down Cake Flour
2 1/2 teaspoons Calumet Baking Powder
1/4 teaspoon soda
1/2 teaspoon salt
1 to 2 teaspoons ginger
1 teaspoon cinnamon
1/2 cup sugar
1/3 cup shortening
1 egg, well beaten
3/4 cup milk
1/2 cup molasses

Sift flour once, measure, add baking powder, soda, salt, spices, and sugar, and sift together three times. Cream shortening. Add dry ingredients, egg, milk, and molasses and stir until all flour is dampened. Then beat vigorously 1 minute. Bake in greased pan, 8x8x2 inches, in moderate oven (350° F.) 50 minutes, or until done. Serve plain, or cut in squares and top with Whipped Cream, or Orange or Lemon Whipped Cream (page 37). Or serve hot with apple sauce or with this thrifty pudding sauce:

Yankee Sauce. Mix together 1/2 cup firmly packed brown sugar, 2 tablespoons cornstarch, and a dash of salt. Add 2 cups water, 2 tablespoons butter or margarine, and if desired, 1/2 cup raisins. Boil 10 minutes, stirring well. Add 1 1/2 tablespoons vinegar.

LOG CABIN UPSIDE DOWN CAKE

1 1/4 cups sifted Swans Down Cake Flour
1 1/4 teaspoons Calumet Baking Powder
1/4 teaspoon salt
3/4 cup sugar*
4 tablespoons shortening
1 egg, well beaten
1/2 cup milk
1 teaspoon vanilla
2 tablespoons butter or margarine
1/3 cup Log Cabin Syrup
1 1/2 cups sliced fruit, well drained

Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times. Cream shortening. Add dry ingredients, egg, milk, and vanilla, and stir until all flour is dampened; then beat vigorously 1 minute.

Melt butter in 8x8x2-inch pan or 8-inch skillet over low flame. Remove from fire and add syrup. On this arrange the fruit slices. Turn batter out on contents of pan. Bake in moderate oven (350° F.) 50 minutes, or until done. Loosen cake from sides of pan with knife or spatula. Turn upside down on dish with the fruit on top. Serve plain, or with Whipped Cream (page 37).

*Or substitute Log Cabin Syrup for half of sugar. Use 6 tablespoons of each; decrease milk to 1/3 cup.

*Or, for added fruit flavor in the cake, the syrup drained from canned fruit may be used in batter. Use 1/3 cup syrup and omit milk; decrease sugar to 1/2 cup.

Many fruits may be used. Canned pineapple is a favorite; use 4 slices. Or use halved cranberries or sliced peaches with grated orange rind or a dash of cinnamon. Or sliced pears with a sprinkling of ginger. Or halved plums with a little lemon rind.

QUICK LEMON CUP CAKES

1 1/2 cups sifted Swans Down Cake Flour
1 1/2 teaspoons Calumet Baking Powder
1/4 teaspoon salt
3/4 cup sugar*
5 tablespoons soft shortening
1 teaspoon grated lemon rind
1 egg, well beaten
1/2 cup milk

Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times. Cream shortening with lemon rind. Add flour mixture, egg, and milk. Stir until all flour is dampened; then beat vigorously 1 minute. Turn into greased cup-cake pans, filling them 1/2 full. Bake in moderate oven (375° F.) 20 to 25 minutes. Frost or top with Lime Whipped Cream (page 37). Makes 12.

*Or use 6 tablespoons each sugar and corn syrup or honey. Decrease milk to 6 tablespoons. Combine syrup with milk.

QUICK SPICE CAKES

Use recipe above. Add 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/8 teaspoon nutmeg to flour. Use only 1/4 teaspoon grated lemon rind. Sprinkle cakes with chopped nut meats before baking, or frost cakes with Mocha Cream (page 38).

FILLED COOKIES

3 1/2 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup brown sugar, firmly packed
1 egg, well beaten
1 teaspoon vanilla
1/3 cup milk
Fig Filling

Sift flour once, measure, add baking powder and salt, and sift again. Cream shortening, add sugar gradually, and cream together until light and fluffy. Add egg and vanilla, then flour, alternately with milk, mixing well after each addition. Chill until firm enough to roll. Roll 1/8 inch thick on lightly floured board. Cut with floured 2 1/2-inch cutter. Put 1 rounding teaspoon Fig Filling on a circle. Place another circle on top, and press edges together. Bake on ungreased baking sheet in hot oven (425° F.) 8 minutes, or until done. Makes about 2 dozen cookies. (Strawberry jam, fig jam, or any desired preserves may be used for filling in cookies.)

Fig Filling. Mix together 1 1/2 cups chopped figs, 1/3 cup sugar, and 2/3 cup boiling water. Cook 5 minutes, or until thick, stirring constantly. Remove from fire; add 2 teaspoons lemon juice. Cool. Raisins may be substituted for figs in this recipe; use 1/2 cup water.

• You’ll make wonderful cakes for a song when you use Swans Down. This grand flour puts quality into the thriftiest cakes.
• And you can use soft shortenings like chicken fat or lard for cakes. Try the quick cakes above, or adjust any of your favorite standard-method cake recipes as directed on page 36.

Here are pages 27, 28 and 29 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.

Desserts that add Joy

JELL-O FRUIT REFRESHERS

1 1/2 to 2 cups fresh strawberries or other fruit
1/4 to 1/2 cup sugar
1 package Imitation Strawberry Jell-O
2 1/2 cups hot water and juice

Combine berries and sugar and let stand 10 minutes. Dissolve Jell-O in hot water. Pour over berries. Chill, stirring occasionally as Jell-O sets to give a soft, not firm, jelly. Serve in sherbet glasses. Makes 6 to 8 servings.

Try also 1 1/2 cups grapefruit or orange sections with Orange or Imitation Raspberry Jell-O; or 1 cup fresh or canned peach slices and bit of grated orange rind with Imitation Strawberry Jell-O; or 1 cup cherries with Imitation Raspberry Jell-O and a little almond flavoring. With sweetened canned fruits, omit sugar.

SPECIAL BROWN BETTY

3 cups thinly sliced apples
2 tablespoons butter or margarine
1/4 teaspoon salt
1/3 cup granulated sugar or firmly packed brown sugar
3/4 cup Grape-Nuts*
1/2 teaspoon cinnamon

Arrange apples in greased baking dish. (If apples are not tart, sprinkle with a little lemon juice.) Cream together butter, salt, and sugar. Add Grape-Nuts and cinnamon and mix well. Spread over apples. Bake, covered, in moderate oven (350° F.) 30 minutes; then remove cover and bake 15 minutes longer, or until apples are tender. Serve plain or with cream. Makes 4 to 6 servings.

*Or use 1 1/2 cups Corn Toasties, Grape-Nuts Flakes, or Post’s 40% Bran Flakes, or Post’s Raisin Bran instead of Grape-Nuts.

HURRY-UP CHERRY PUDDING

3 tablespoons flour
2 to 4 tablespoons sugar
1/4 teaspoon cinnamon
Dash of salt
1 1/3 cups cherry juice and water
2 cups drained, canned red cherries
1/8 teaspoon grated lemon rind
Dumplings (page 24)

Mix together flour, sugar, cinnamon, and salt. Add cherry juice and water gradually, mixing well. Gently cook and stir only until thickened. Add cherries and rind. Turn into 8x8x2-inch pan.

Mix dumpling dough, adding 1 tablespoon sugar to dry ingredients. Drop from teaspoon in 12 small mounds on cherry mixture. Bake in hot oven (425° F.) 20 minutes, or until dumplings brown. Serve warm, plain or with cream. Makes 6 servings.

DANISH APPLE DESSERT

1 1/2 tablespoons butter or margarine
3 cups Post’s Corn Toasties, or 2 cups Grape-Nuts Flakes or Post’s 40% Bran Flakes
2 cups or No. 2 can apple sauce

Melt butter in small skillet. Crush and add cereal flakes and heat slowly until crisp and golden brown, stirring constantly. Place thin layer of apple sauce in dessert dishes. Add layer of flakes, then layer of apple sauce. Repeat, topping with cereal flakes. Serve at once with cream. Makes 4 to 6 servings.

POSTUM JELL-O PUDDING

1 package Jell-O Vanilla Pudding
2 teaspoons Instant Postum
2 cups milk

Place pudding powder and Instant Postum in saucepan. Add milk gradually, stirring constantly. Place over medium flame and cook until mixture comes to a boil and is thickened, stirring constantly. Stir occasionally while cooling. Pour into sherbet glasses. Chill. Serve plain or with cream. Makes 4 to 6 servings.

COCOA BLANC MANGE

1 tablespoon (1 envelope) Minute Gelatin or granulated gelatin
1/4 cup cold milk
4 tablespoons sugar
3 tablespoons Baker’s Breakfast Cocoa
Dash of salt
1 1/2 cups milk
1/4 cup light cream
1/2 teaspoon vanilla

Place gelatin in bowl; add cold milk and mix well. Mix together sugar, cocoa, and salt. Combine with milk and heat almost to boiling, stirring constantly. Add to gelatin mixture and stir until gelatin is dissolved. Chill. When slightly thickened, add cream and vanilla. Turn into individual molds. Chill until firm. Unmold. Serve plain or with cream. Makes 4 servings.

GRAPE-NUTS PUFF PUDDING

1 teaspoon grated lemon rind
4 tablespoons butter or margarine
1/2 cup sugar or honey
2 egg yolks, well beaten
3 tablespoons lemon juice
2 tablespoons flour
4 tablespoons Grape-Nuts
1 cup milk
2 egg whites, stiffly beaten

Add lemon rind to butter; add sugar gradually, creaming well. Add egg yolks and beat thoroughly; then add lemon juice. Add flour, Grape-Nuts, and milk, mixing well. Fold in egg whites. Turn into greased baking dish; place in pan of hot water. Bake in slow oven (325° F.) 1 hour and 15 minutes. When done, pudding has crust on top and custard below. Serve cold with cream. Serves 6.

BROWNIE PUDDING

1/2 cup sifted flour
1 teaspoon Calumet Baking Powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon Baker’s Breakfast Cocoa
1/4 cup milk
1 tablespoon shortening, melted
1/2 teaspoon vanilla
1/4 cup chopped nut meats
1/2 cup brown sugar, firmly packed
2 tablespoons Baker’s Breakfast Cocoa
3/4 cup boiling water

Sift flour once, measure, add baking powder, salt, granulated sugar, and coca, and sift again. Add milk, shortening, and vanilla; mix only until smooth. Add nuts. Turn into greased casserole.

Mix together brown sugar and cocoa; sprinkle over batter. Then pour boiling water over top. (This makes a chocolate sauce in bottom of pan after pudding is baked.) Bake in moderate oven (350° F.) 30 to 40 minutes. Makes 6 to 8 servings.

BAKED POSTUM CUSTARD

3 cups milk
2 tablespoons Instant Postum
3 eggs, slightly beaten
1/4 to 1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla

Scald milk with Instant Postum. Combine eggs, sugar, salt, and vanilla; add hot liquid gradually, mixing thoroughly. Pour into greased custard cups. Place in pan of hot water and bake in slow oven (325° F.) 45 minutes, or until knife inserted comes out clean. Chill. Serve plain or with cream. Makes 6 to 7 custards.

Coconut Postum Custard. Place 1 tablespoon Baker’s Premium Shred Coconut in custard cup. Fill with Postum custard and bake.

Spicy Postum Custard. Sprinkle tops of Postum custard with cinnamon or nutmeg before baking.

• It’s not easy to figure out good desserts when the sugar’s low. Yet desserts are very important; they make a family feel mellow and well-treated, and they give you a chance to use nourishing milk, eggs, fruit, and cereal, in ways that everyone likes. So welcome these desserts that call for so little precious sugar.

Here are pages 24, 25 and 26 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.

• Hurray! There’s no shortage here. Cereals and breads can be our stand-bys! So let’s serve more home-baked hot breads. They offer one of the world’s best ways to pad out slim pickin’s. Learn to make a few of the very best, right here. Then use simple changes for variety. You’ll be saving money, too—and thrift’s a virtue!

Quick breads
A’plenty

GUIDE TO BISCUIT MIXTURES

*If Swans Down Cake Flour is not available, all-purpose flour may be substituted. Use the larger amount of shortening and increase the milk about 2 tablespoons for each cup of flour.

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening until mixture is as fine as meal. Add milk and stir until mixture forms a soft dough. (If using the lower amount of shortening given, add 1 or 2 tablespoons more milk.) Turn out on lightly floured board and knead gently 15 times.

Biscuits. Roll dough 1/2 inch thick. Cut with floured 2-inch cutter. Place on ungreased baking sheet. Bake in hot oven (450° F.) 12 to 15 minutes. Makes 12 biscuits.

Shortcakes. Roll dough 1/4 inch thick. Cut with 3-inch floured cutter. Place half of circles on ungreased baking sheet; brush with melted butter. Place remaining circles on top and butter tops well. Bake in hot oven (450° F.) 15 to 20 minutes. Split apart, spreading soft butter and crushed sweetened fruit between halves of hot shortcakes. Then put together with additional fruit on top. Serve plain or with Whipped Cream (page 37). Makes 8 servings.

Meat Pie Crust. Roll dough 1/4 inch thick; with sharp knife make slits to permit escape of steam. Fit over meat mixture in casserole, moistening edge of casserole and pressing dough against edge to seal. Bake in hot oven (450° F.) about 20 minutes, or until browned.

Dumplings. Sift together dry ingredients, as directed above. Add melted shortening to milk; then add to flour and stir carefully until all flour is dampened and soft dough is formed. Drop from teaspoon onto boiling stew; cover very tightly and cook without removing cover, so that dumplings will be light and fluffy. Cook 5 to 7 minutes, according to size of dumplings. Makes 6 to 8 dumplings.

FRIED WHEAT-MEAL

1/2 teaspoon salt
2 3/4 cups boiling water
3/4 cup Grape-Nuts Wheat-Meal

Add salt to boiling water in saucepan. Add cereal slowly, stirring constantly. Bring again to a boil and cook 3 minutes, stirring constantly. Pour into cold wet mold. (Round baking powder cans are good.) Let stand overnight or until thoroughly cold and firm. Turn from pan, slice in 3/8-inch slices, and saute in small amount of bacon fat or other fat, turning to brown both sides. Serve with Log Cabin Syrup. Makes 6 servings. For variety, add 3 tablespoons crumbled cooked bacon or sausage before turning into mold.

CALUMET MUFFINS

2 cups sifted flour
2 teaspoons Calumet Baking Powder
2 tablespoons sugar
1/2 to 3/4 teaspoon salt
1 egg, well beaten
1 cup milk
3 to 4 tablespoons melted shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine egg and milk. Add to flour, add shortening, then mix only enough to dampen flour. Bake in greased muffin pans in hot oven (425° F.) 25 minutes. Makes 12 muffins.

Corn Muffins. Use 1 1/4 cups sifted flour and 3/4 cup yellow corn meal instead of 2 cups flour in muffin recipe. Increase baking powder to 2 1/2 teaspoons, sugar to 4 tablespoons, and shortening to 1/3 cup. Makes 10 muffins.

Blueberry Muffins. Increase sugar in muffins to 3 tablespoons and add 1/2 to 3/4 cup blueberries to batter.

Bran Muffins. Decrease sifted flour in muffin recipe to 1 cup and increase baking powder to 2 1/2 teaspoons. Use only 3/4 cup milk. Molasses may be substituted for sugar. Add 1 cup Post’s 40% Bran Flakes or Post’s Raisin Bran to batter. Makes 8 to 10.

FLAKES SANDWICH BREAD

2 cups sifted flour
2 1/2 teaspoons Calumet Baking Powder
1 teaspoon salt
1/2 cup sugar
1 egg, well beaten
3/4 cup milk
3 tablespoons molasses
3 tablespoons melted shortening
1 cup Post’s Raisin Bran or Grape-Nuts Flakes

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg, milk, molasses, and shortening. Add to flour mixture with flakes, stirring only enough to dampen all flour. Bake in greased loaf pan, 8x4x3 inches, in moderate oven (350° F.) 1 hour, or until done. Cool. Wrap in damp cloth and store several hours or overnight before slicing.

Prune Bread. Add 1 cup cooked, drained, cut prunes with flakes.

Nut Sandwich Bread. Add 1/2 cup chopped nuts with flakes.

HANDY PANCAKES

1 cup sifted flour
2 1/2 teaspoons Calumet Baking Powder
3/4 teaspoon salt
1 tablespoon sugar
1 egg, well beaten
1 1/4 cups milk
1 cup Post’s 40% Bran Flakes or Grape-Nuts Flakes*
3 tablespoons melted shortening
Log Cabin Syrup

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg and milk; add gradually to flour, beating only until smooth. Slightly crush flakes and add. Add shortening. Bake on hot greased griddle. Serve with Log Cabin Syrup or honey. Makes about 12 cakes.

*Or use 1 1/3 cups Post’s Corn Toasties for the flakes in this recipe.

Instead of greasing the griddle, you can rub it with a little bag of salt before baking each batch of cakes. This keeps cakes from sticking and saves grease. For bag, tie 1/4 cup salt in cheesecloth.

Meat Rollers. Spread well-seasoned meat mixture on each pancake, roll carefully. Serve with medium white sauce flavored with mustard or sauteed onions. A good meat mixture may be made of 1 1/2 cups ground cooked meat and 2 teaspoons horse-radish mixed with 1/2 cup medium white sauce and seasonings.

Cranberry Rollers. Grate a little orange rind into the above pancake batter. When baked, spread each cake to edge with thick cranberry sauce, roll up lightly. Sprinkle with powdered sugar. Serve with honey, thinned with a little orange juice.

Apple Pancake Dessert. Make double-size pancakes, allowing generous 1/3 cup batter for each. Stack in pile, spreading thick sweetened apple sauce between cakes. Sprinkle top with brown sugar or cinnamon and sugar, or serve with Log Cabin Syrup. Cut in pie-shaped wedges to serve. Makes 4 to 6 servings.

Apple butter, sweetened peaches or berries, pureed prunes or apricots, or fruit jam may also be used as filling for pancakes.

Here are pages 22 and 23 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.

• Any day’s meals will taste better and be better when they include a salad. Use tart Jell-O to stretch odd bits of fruit or vegetables into gay molded salads and never forget salad greens. Fresh raw salads offer more vitamins for our diets than any other one type of food. So let the whole family in on the every-day-a-salad habit.

Salads
Green and Sprightly

FRESH GREEN SALADS

Keep on hand a supply of fresh, washed, crisp greens in refrigerator container, and enough well-seasoned French dressing so that you can toss together a green salad for any meal. Replenish the greens every market day or as often as the garden supplies them. But before putting them away, wash the greens very clean and dry or drain well. Chill, tightly covered, in refrigerator.

For these salads, try new kinds of greens; mix them with stand-bys. Add bits of more pungent greens to the milder kinds; mix dark greens with light; add pieces of raw or cooked vegetables, fruits, and cheese; and add favorite relishes, herbs, and seasonings.

To Mix a Green Salad, use large chilled bowl to allow for tossing ingredients. Rub bowl lightly with cut clove of garlic for subtle flavor. Put in chilled greens, tearing large leaves into small pieces, shredding any old or tough outside leaves, mincing the highly flavored ones. Then add French dressing, a little at a time, tossing greens lightly with salad fork to coat all leaves well. Serve.

SALAD GREENS include lettuce, romaine, escarole, chicory, fennel, cabbage, dandelions, beet tops, cress, spinach, chard, and others.

FLAVORFUL ADDITIONS include chives, parsley, carrot tops, celery tops, scallions, onions, cauliflower, green peppers, tomatoes, turnip, carrots, cucumber, radishes, cheese, avocado, apple, grapefruit, pineapple, or nuts and raisins.

French Dressing. Combine 1/3 cup vinegar or lemon juice with 1 cup salad oil, and seasonings of salt, pepper, and paprika to taste. Any number of other seasonings may be used. Scraped onion and sugar are almost always added. Others include garlic, mustard, cayenne, Worcestershire, Tabasco, and the use of special vinegars or oils.

CREAMY CABBAGE SLAW

Delicious slaw can be made using green cabbage (best for vitamins) or white cabbage, or mixed red and white cabbage. Or use combinations, such as cabbage with carrots, with celery and cucumber, pineapple, apple, peanuts, or olives.

Allow 1/4 large head or 1/3 medium head for 1 pint slaw. Select a firm head of cabbage. Remove any wilted outside leaves, cut head in halves or quarters, and soak in very cold water until very crisp. Shake free from water, drain well, and chill thoroughly.

Place cabbage on board, cut off core, then slice cabbage fine with long sharp knife. Toss in large bowl with enough Cream Dressing to coat shreds well. Chill 15 minutes and serve.

To dress up cabbage slaw, add grated raw carrot and chopped green pepper; or diced celery and cucumber; diced pineapple; red apple; chopped peanuts; or sliced stuffed olives.

Cream Dressing for Slaw. Mix together 1/2 cup sour cream (or mayonnaise and sour cream, or light cream), 2 to 3 teaspoons vinegar, 1 or 2 teaspoons sugar, 1 teaspoon salt, dash of pepper, pinch of celery seed, and, if desired, 1/4 teaspoon scraped onion.

HOSTESS SALAD

1 package Lemon Jell-O
1 pint hot water
1 tablespoon vinegar
1/4 teaspoon salt
Dash of cayenne
1 1/2 teaspoons chopped chives, or 1 teaspoon scraped onion
1 pimiento, cut in strips
2 hard-cooked eggs, cut in large pieces
1 cup chopped celery
1/3 cup chopped olives

Dissolve Jell-O in hot water. Add vinegar, 1/8 teaspoon salt, and cayenne. Chill until slightly thickened. Arrange pimiento strips in individual molds. Season eggs and celery with 1/8 teaspoon salt; add remaining ingredients. Fold into slightly thickened Jell-O. Turn into individual molds and chill until firm. Unmold on crisp salad greens. Garnish with mayonnaise. Makes 6 to 8 servings.

PEACH AND CHEESE BALL SALAD

1 package Imitation Raspberry Jell-O
1 cup hot water
1 cup peach juice and water
2 teaspoons tarragon vinegar
6 peach halves
3-ounce package cream cheese
Chopped toasted nut meats

Dissolve Jell-O in hot water, add peach juice and water and vinegar. Pour a thin layer into loaf pan and chill until firm. Chill remaining Jell-O until slightly thickened. Arrange peach halves on firm Jell-O, rounded side up. Pour slightly thickened Jell-O over peaches and chill until firm. Roll cheese in 6 balls and roll in nuts. Unmold Jell-O. Cut in squares and serve on crisp salad greens. Place a cheese ball on center of each peach half. Serve with French dressing or mayonnaise. Makes 6 servings.