Here are pages 18, 19, 20 and 21 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.

• One happy way to cope with the meat shortage is to serve more meatless meals–good ones! Egg dishes, fish, cereal, cheese, and vegetable combinations the family likes. Here is a top-notch collection, all hearty and satisfying, and all equal to their job, too, when it comes to supplying good protein and many other meat values.

Main dishes without meat

CEREAL LUNCHEON PLATES

Delicious and nourishing all-in-one luncheons or suppers are easy to prepare with Post Cereals. Use 1 generous serving Post’s Corn Toasties, Grape-Nuts Flakes, Grape-Nuts, Post’s 40% Bran Flakes, or Post’s Raisin Bran. Add fruit, fruited Jell-O, or fruit and cheese mixtures as suggested below. Serve with milk or cream.

Place baked apple stuffed with raisins on Post’s Corn Toasties.

Fill 2 or 3 peach halves with cottage cheese and arrange on Grape-Nuts Flakes. Or use sliced pears and cream cheese.

Make fruited Jell-O mold with fresh or canned fruits, such as orange slices, cantaloupe balls, cherries, sliced peaches, or berries. Form nest in Post’s Corn Toasties and place mold in center.

Slice a banana lengthwise. Serve, topped with Post’s 40% Bran Flakes and cubes of red Jell-O.

Stuff 3 or 4 prunes with cream cheese and serve on Grape-Nuts.

CRISPY BAKED EGGS

1 tablespoon melted butter or bacon fat
2 cups Corn Toasties, Grape-Nuts Flakes, or Post’s 40% Bran Flakes
6 eggs
1/2 teaspoon salt
Dash of pepper

Pour butter over cereal flakes and toss lightly to distribute evenly. Arrange flakes to form a nest in each section of greased muffin pan. Break eggs carefully, slipping one into each nest. Sprinkle with salt and pepper. Bake in slow oven (325° F.) 20 minutes, or until eggs are firm. To serve, loosen with knife and lift out gently onto plate. Makes 6 servings. (By using bacon fat for flavor with crisp flakes, this makes an excellent bacon-and-egg dish.)

Or bake in greased shallow baking dish. Place flakes in bottom of pan; make 6 depressions; and break an egg into each. Serve plain or with bacon or ham. Makes 6 servings.

Crispy Baked Eggs with Cheese. Mix 1/2 cup grated American cheese with flakes and butter, or sprinkle on tops of eggs before baking.

Crispy Tomato Baked Eggs. Place 1 tablespoon tomato ketchup or 2 tablespoons thick tomato soup in each nest before adding eggs.

BAKED HADDOCK WITH DRESSING

1 pound fillet of haddock
Juice of 1/2 lemon
Salt and pepper
2 cups slightly crushed Post’s Corn Toasties
1/4 cup minced onion
1/2 cup chopped celery
2 tablespoons chopped parsley
1 egg, well beaten
3 tablespoons melted butter or margarine
2 to 4 tablespoons boiling water

Arrange fish in greased shallow baking dish. Sprinkle with lemon juice, salt, and pepper. Combine Toasties with remaining ingredients, adding just enough boiling water for dressing to hold together. Spread over fish and sprinkle with paprika. Bake in moderate oven (375° F.) 35 minutes, or until done. Remove to hot platter. Garnish with lemon and parsley. Makes 6 servings.

Note. Use this dressing on cod, flounder, and other white fish too. It adds flavor and keeps the fish moist while baking.

MEXICAN SUPPER

1 cup milk
1/2 teaspoon salt
1/2 cup Grape-Nuts Wheat-Meal
3/4 cup grated American cheese
1 egg, well beaten
Spanish Sauce
Paprika

Heat milk in saucepan. Add salt; then pour in cereal very gradually, stirring constantly. Bring to a boil and cook and stir 3 minutes. Remove from heat. Add 1/4 cup cheese and egg and blend. Pour into shallow pan. Chill. Place spoonfuls or 2-inch squares in shallow baking dish and cover with Spanish Sauce. Sprinkle with remaining cheese and paprika. Bake in hot oven (400° F.) 15 minutes, or until cheese is melted. Makes 4 to 6 servings.

Spanish Sauce. Melt 1 1/2 tablespoons fat in skillet. Add 3 tablespoons each chopped onion, green pepper, and celery. Cook slowly until onion is golden brown. Add 1 1/2 cups stewed tomatoes, 1/4 teaspoon salt, and dash of pepper. Cook slowly until sauce is thickened. If desired, add a few sliced stuffed olives to sauce.

• You needn’t worry about the nutritive value of these foods as substitutes for meat. Eggs, fish, cheese are excellent protein foods; the cereal combinations are rich in protein and other meat nutrients. And the vegetable dishes, offering minerals and vitamins galore, provide extra protein in milk and meat stock.

VEGETABLE RIBBON MOLD

2 packages Lemon Jell-O
4 cups hot water
3 tablespoons vinegar
1 tablespoon salt
1 1/2 cups finely chopped raw carrots
1 3/4 cups finely chopped raw cabbage
1 teaspoon finely chopped chives, scallions, or onion
1 1/2 cups finely chopped raw spinach

Dissolve Jell-O in hot water. Add vinegar and salt. Divide Jell-O into three parts and chill each part until slightly thickened. To first part, fold in carrots and tun into loaf pan, about 9x5x3 inches; chill until firm. To second part, fold in cabbage and turn over firm layer in pan; chill until firm. To third part, fold in chives and spinach and turn over firm Jell-O in loaf pan; chill until firm. Unmold. Garnish wish crisp lettuce. Cut in slices and serve topped generously with cottage cheese seasoned and thinned with sour cream. Makes 12 servings.

VEGETABLE CHOP SUEY

1 cup (1/4 pound) sliced mushrooms
1 cup sliced onions
2 tablespoons fat
2 cups chopped celery
1/2 cup chopped celery leaves
1 cup green beans, cut in 1-inch pieces
2/3 cup sliced green pepper
3 cups beef stock, or 3 cups water and 3 bouillon cubes
3/4 teaspoon Worcestershire sauce
1 1/4 teaspoons salt
1/4 cup flour for thickening

Saute mushrooms and onions in fat until onions are golden brown. Add vegetables, stock, and seasonings. Cover and simmer until vegetables are tender, but still crisp. Drain; measure stock and add water to make 2 1/4 cups. Add to vegetables and bring to a boil. Thicken with flour and water paste, stirring constantly. Serve with noodles or rice. Serve with soy sauce, if desired. Serves 4 to 6.

CEREAL SOUFFLE

2 tablespoons butter or bacon fat
3 tablespoons flour
1 cup milk
1 cup Post’s 40% Bran Flakes, Corn Toasties, or Grape-Nuts Flakes
3 egg yolks, slightly beaten
3/4 teaspoon salt
Dash of pepper
3 egg whites, stiffly beaten

Melt butter in saucepan. Add flour and stir to a smooth paste. Add milk gradually, stirring constantly, and cook and stir until thickened. Cool slightly; add egg yolks, salt, and pepper; blend. Fold in egg whites, then cereal flakes. Turn into greased shallow baking dish. Place in pan of hot water and bake in moderate oven (350° F.) 40 minutes, or until firm. Serve immediately with cheese, tomato, celery, mushroom, or onion sauce. Makes 4 to 6 servings.

• All Post Cereals: Grape-Nuts, Grape-Nuts Flakes, Grape-Nuts Wheat-Meal, Post’s 40% Bran Flakes, Post’s Raisin Bran, and Post’s Corn Toasties meet or surpass whole grain values recommended by the Nutrition Program. They offer full nutritive value of thiamine (B1), iron, and niacin of original grains.

CHEESE POTATO PUFFS

2 cups well-seasoned mashed potatoes
1/2 cup grated American cheese
1 teaspoon minced onion
1 1/2 cups Post’s Corn Toasties, or 1 cup Grape-Nuts Flakes or Post’s 40% Bran Flakes, slightly crushed

Combine potatoes, cheese, and onion, and mix thoroughly. Shape into balls; roll in slightly crushed cereal flakes. Bake on greased baking sheet in hot oven (400° F.) 20 minutes. Makes 6.

CREAMY CHEESE MOLD

1 package Lemon Jell-O
1 1/2 cups hot water
1 1/2 teaspoons vinegar
3/4 teaspoon salt
1/2 cup mayonnaise
1/4 teaspoon paprika
1 teaspoon minced onion
1/2 cup milk
1/2 cup cottage cheese or grated American cheese
1/2 cup chopped cucumber or celery
3 tablespoons finely chopped green pepper

Dissolve Jell-O in hot water. Add vinegar and salt. Add mayonnaise, paprika, onion, and milk, and beat with rotary egg beater to blend. Chill until slightly thickened. Place in bowl of cracked ice or ice water. Whip with rotary beater until fluffy. Fold in remaining ingredients. Turn into mold. Chill until firm. Unmold on crisp greens. Garnish with radish roses or slices. Makes 6 to 8 servings.

VEGETABLE CHOWDER

2 tablespoons fat
1 tablespoon minced onion
2 tablespoons chopped green pepper
1 cup peas
1 cup diced carrots
1 cup water
1/2 teaspoon sugar
1 3/4 teaspoons salt
1 cup cooked corn
3 1/2 cups milk
2 1/2 tablespoons flour

Melt fat in saucepan; add onion and green pepper and cook 10 minutes, stirring frequently; then add peas, carrots, and water, and cook slowly 20 to 30 minutes, or until vegetables are tender. Add sugar, salt, corn, and milk. Bring to a boil. Thicken with flour and water paste, stirring constantly. Serve, or keep hot by placing over boiling water. Makes 6 servings.

• Pick Post Cereals, too, for protein. An ounce serving with 1/2 cup milk gives 10% to 13% of the day’s protein requirement. So these cereals help to pinch-hit for meat in all its important values.

Here are pages 15, 16 and 17 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.

S-t-r-e-t-c-h-i-n-g Meat

CHICKEN CASSEROLES. Use chicken with corn, Lima beans, and gravy. Or chicken or turkey with potatoes, sauteed onion, and medium thick chicken cream sauce.

FISH CASSEROLES. Use fish with macaroni, scraped onion, green beans, and tomato sauce or thick tomato soup. Or alternate layers of flaked fish, sliced potatoes, and Green Pea Sauce (page 16) with added sauteed onion, celery, and green pepper.

LIVER CASSEROLES. Use liver with potatoes, onions, bits of bacon, and white sauce made with bacon fat. Or liver with sauteed onion and celery, peas, and mushroom or tomato sauce.

EGG CASSEROLES. Use hard-cooked eggs on layer of well-seasoned spinach with cheese sauce. Or deviled stuffed eggs, green beans, rice, and curry sauce.

VEGETABLE CASSEROLES. Use broccoli or cauliflower, peas, carrots, celery, bits of cooked bacon or chipped beef, scraped onion, and tomato sauce. Or small white onions on layer of spinach with green beans in cheese sauce.

POTATO DUMPLINGS

5 medium potatoes
1 teaspoon salt
2 eggs, well beaten
1/2 cup sifted flour
1 cup Post’s Corn Toasties, crushed*
1/4 teaspoon nutmeg

Wash potatoes and cook in boiling salted water until tender. Remove skins and put potatoes through ricer. Add salt, eggs, flour, Corn Toasties, and nutmeg; mix thoroughly. Shape into 1 1/2-inch balls. (If mixture is too moist, add more Corn Toasties.) Drop dumplings into boiling salted water or onto stew. When they rise to the surface, continue cooking 3 minutes, or until done. (To test doneness, cut a dumpling open. If center is dry, dumpling is done.) Makes 2 dozen dumplings.

To serve dumplings as a main dish, cook in boiling salted water. When done, remove from liquid; keep hot. Saute 4 strips bacon and 2 tablespoons minced onion until bacon is crisp. Crush fine 1 cup Corn Toasties* and add; mix well. Arrange dumplings on hot platter and cover with Toasties-bacon mixture. Serve immediately. Makes 6 to 8 servings.

*Or use 3/4 cup Post’s 40% Bran Flakes or Grape-Nuts Flakes instead of 1 cup Post’s Corn Toasties.

• These recipes will help you do wonders with what little meat you have. Small amounts are stretched to make generous, satisfying meat dishes by the use of a crispy cereal topping, a tender meat pie crust, a biscuit roll, or nourishing cereal. Dumplings may top a stew, go with gravy, or even be a main dish.

CASSEROLE TOPPING

1 cup Corn Toasties, Grape-Nuts Flakes, or Post’s 40% Bran Flakes
1 teaspoon melted butter or margarine
1/4 cup grated American cheese

Use cereal flakes whole or crush slightly. Heat in saucepan, shaking pan back and forth over heat. Pour butter over hot flakes and toss lightly to distribute butter evenly. Put into bowl; add grated cheese and mix lightly. Sprinkle as topping over any creamed dish or casserole. Makes topping for small casserole.

A little minced onion may be sauteed in the melted butter. Cheese may be omitted. Bits of cooked bacon or ham may be added.

HAMBURGER PINWHEELS

1/2 cup minced onion
2 tablespoons fat
3/4 pound ground beef
1 teaspoon salt
Dash of pepper
1/3 cup fine soft bread crumbs
1/3 cup milk
Biscuit dough (page 24)

Saute onions in fat in covered saucepan 5 minutes; measure 2 tablespoons and add to meat with salt, pepper, bread crumbs, and milk; mix well. (Ground lamb or cooked meat may also be used.)

Mix biscuit dough, adding remaining onions to flour with shortening. Roll dough into 12×9-inch rectangle. Spread with hamburger mixture and roll lengthwise as for jelly roll, wetting edge to seal. Cut in 12 slices; place, cut-side up, on greased baking sheet. Bake in hot oven (450° F.) 20 minutes, or until done. Serve hot with Green Pea Sauce. Makes 6 servings.

Green Pea Sauce. Make 2 cups medium white sauce, browning butter and adding 2 bouillon cubes. Add 3/4 cup drained cooked peas.

GRAPE-NUTS STUFFED ONIONS

6 large onions
1/2 cup (1/4 pound) sausage meat
1/2 cup Grape-Nuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon melted fat
1 tablespoon ketchup

Peel onions; cook 15 minutes in large amount of boiling salted water. Drain, cool, and remove centers from stem end, making little cups. Chop centers and combine with sausage and remaining ingredients. Fill onions with mixture and place in greased baking dish. Each may be topped with 1/3 slice bacon. Bake in moderate oven (375°F.) 45 minutes, or until tender. Makes 6 servings.

HAM OR BEEF SHORTCAKES

Use Corn Muffins (page 25) or Biscuits (page 24). Split each and spread with softened butter. Put together with creamed ham or chipped beef between layers and on top. Left-over muffins or biscuits may be split and toasted, then used in this way.

SAVORY CABBAGE MEAT ROLLS

12 large cabbage leaves
2 cups ground cooked meat
1 cup crushed Post’s 40% Bran Flakes
1/4 cup chopped onions
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon celery seed
1 teaspoon Worcestershire sauce
1 egg, unbeaten
1/2 cup meat stock or 1/2 cup hot water and 1 bouillon cube
1 1/2 cups stewed tomatoes
2 strips bacon

Cook cabbage leaves in boiling salted water 3 to 5 minutes. Drain and sprinkle with salt. Mix together meat, cereal flakes, onions, seasonings, egg, and stock. Divide into 6 parts.

For rolls, fit together 2 cabbage leaves; arrange portion of meat mixture on this, roll, and fasten with toothpick. Place rolls in greased baking dish. Add tomatoes. Top with strips of bacon. Bake in moderate oven (375° F.) 40 minutes. Makes 6 servings.

HAMBURGER TOASTIES

1/2 pound ground beef
1 cup Post’s Corn Toasties, crushed*
1 teaspoon salt
Dash of pepper
3 to 4 tablespoons milk or water

Combine ingredients and mix well. Shape into flat cakes and pan-broil in lightly greased pan, turning to brown both sides. Makes 6 cakes about 3 inches in diameter.

*One cup Grape-Nuts Flakes or Post’s 40% Bran Flakes may be substituted for Corn Toasties; increase liquid to 6 tablespoons.

TAMALE PIE

1/2 cup minced onion
1 tablespoon butter or bacon fat
1 1/2 teaspoons chili powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup Grape-Nuts Wheat-Meal
1/2 cup chopped cooked chicken, ham, or veal
1/2 cup drained kernel corn
1/4 cup chili sauce

Saute onion in fat about 5 minutes, or until tender but not browned. Add chili powder, salt, and milk. Bring to a boil, add Grape-Nuts Wheat-Meal gradually, and cook 3 minutes, stirring constantly. Add meat, corn, and chili sauce; mix well. Turn into greased 9x4x2-inch baking dish. Brush top with melted fat. Bake in moderate oven (375° F.) 25 minutes. If necessary, place under broiler to brown. Cut into squares. Makes 3 to 4 servings.

If you have a few stuffed or ripe olives on hand, add 1/4 cup, sliced or chopped, to this dish.

• You can extend the rich flavor of meat and supplement its nutrients with the good proteins, minerals, and vitamins of cereals. These recipes show how.

Here is page 14 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.

DINNER CASSEROLES FROM LEFT-OVERS

Delicious casseroles may be made from small amounts of left-over cooked meat, poultry, fish, eggs, vegetables, rice, macaroni, and noodles. Cut ingredients into cubes, strips, or slices. To bring out best flavor of meat, sauté with a little minced onion in fat. Combine ingredients with well-seasoned gravy or sauce, using 1/2 as much sauce as total other ingredients. Bits of sautéed mushroom, green pepper, celery, tomato, or special seasonings may be added for extra flavor. Sprinkle with Casserole Topping (page 16). Bake in moderate oven (350° F.) 1/2 hour.

GOOD FLAVOR COMBINATIONS

Using left-over cooked foods and Casserole Topping

BEEF CASSEROLES. Use beef with white onions, peas, carrots, and gravy. Or beef with celery, rice, and Spanish Sauce (page 19).

VEAL CASSEROLES. Use veal with Lima beans, corn, and tomato sauce in nest of well-seasoned spaghetti. Or veal with chives, sautéed mushrooms, carrots, potato balls or cubes, and gravy.

PORK CASSEROLES. Use layers of pork, sweet potatoes, and raw apple rings with a little cider or water (no sauce needed). Or pork with rice, thin raw onion rings, peas, and tomatoes.

HAM CASSEROLES. Use ham with cauliflower or cabbage and cheese sauce. Or ham with string beans, noodles, and mushroom sauce. Or ham with corn and Green Pea Sauce (page 16).

LAMB CASSEROLES. Use lamb with green beans, rice, a few raisins, and curry sauce. Or lamb with cubed turnips, peas, carrots, and gravy; make a border of overlapping slices of potato around edge of casserole and fill in center with Casserole Topping.

Here are pages 11, 12 and 13 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.

Thick, nourishing soups are dependable “extenders”, perfect to ladle out of an old-fashioned tureen at the family table. Any of these soups will make a satisfying main dish, maybe enough for two meals! The secret is rich flavor. It calls for slow cooking, and careful seasoning. All these fine points are discussed right here.

Soups good for a meal

GOOD MEAT AND VEGETABLE SOUP

Allow 1 shank or knuckle bone or several smaller bones and about 1 1/2 pounds soup meat (shank, neck, brisket, or flank) for making 3 quarts soup. Have bones cracked to loosen marrow; wipe well with damp cloth. Cut meat in uniform pieces (about 3/4 inch). Use heavy kettle that can be tightly covered.

Trim bits of fat from meat or use some of the marrow, and heat slowly in kettle. Brown half of meat in this fat, add remaining meat, bone, and seasonings of 1 onion, 1 bay leaf, 3 peppercorns, 2 cloves, and a few carrot tops and celery tops. Add 3 1/2 quarts cold water. Heat very slowly to boiling point, then reduce heat and simmer, covered, 3 to 4 hours. Remove bone and seasonings, or strain soup. Skim excess fat from top of stock with spoon. Return meat to stock.

Add vegetables: 2 or 3 onions, potatoes, celery stalks, and carrots, cut in slices, cubes, or strips, and canned or fresh tomatoes. Cook 30 to 45 minutes. Season to taste with salt and pepper and any special seasonings.

For special soup seasonings, choose from paprika, allspice, thyme, sage, mace, marjoram, savory, basil, celery salt, nutmeg, green pepper, curry powder, and caraway seed, minced parsley, vinegar, or lemon juice. Do not use too many different flavors at once. Experiment with a few favorites and consult the herb suggestions on page 39 for good flavor combinations.

For other soup vegetables, choose from corn, peas, turnips, green pepper, string beans, okra, and cabbage.

For very hearty soup, add macaroni, spaghetti, rice, or barley to soup during the last 1/4- or 1/2-hour of cooking.

A MODERN SOUP POT

For thrifty soups or stock, save all meat trimmings and left-over pieces of cooked meat and fowl, bones, vegetables, broth, gravy, liquid from cooked vegetables or rice or macaroni, and trimmings from lettuce, celery, or other vegetables. Keep fresh in refrigerator. Every few days, collect these in soup kettle. For flavor add sliced onions, chopped carrots, minced carrot tops and celery tops, a fresh meat bone if you have one, or a little chopped beef or some bouillon cubes. Add extra water or tomatoes for liquid as needed. Simmer until all ingredients are tender, adding rice, barley, or cubes of potatoes, and salt, pepper, and other desired seasonings, during last 1/2-hour of cooking. Remove bones and serve. Or strain and use as stock.

BEAN, PEA, OR LENTIL SOUP

1 cup dried beans, peas, or lentils
4 cups cold water
2 ounces salt pork
1 medium onion
1 stalk celery
1 whole clove
1 bay leaf
1 teaspoon salt
Dash of pepper

Pick over beans, peas, or lentils. Wash, cover well with water, and let soak overnight. In the morning, pour off and measure water, adding enough to make 4 cups, if necessary.

Combine all ingredients in kettle. Cover and simmer 2 hours, or until beans, peas, or lentils are soft. Drain, reserving liquid. Remove salt pork and chop or puree vegetables. Combine with liquid and add any additional seasonings desired. Reheat and serve with croutons, crackers, or Soup Toasties (page 13).

These soups will vary slightly in thickness. If too thick, thin with milk, bouillon cube dissolved in water, or vegetable stock. If too thin, thicken slightly with flour and water paste.

Ham bone, bacon, or bacon rind, or left-over gravy may be used instead of salt pork. Ham or chicken stock or some tomato may be used for part of liquid. Adjust amount of salt as necessary; little will be needed with ham stock or bone. Left-over cooked vegetables may be used for added flavor.

GOOD FLAVOR COMBINATIONS

BEAN SOUP. For added seasonings, use chili powder and parsley; or sage and celery tops; or paprika and nutmeg. Serve with bits of broiled bacon, lemon slices, diced hard-cooked egg, or parsley.

PEA SOUP. For added seasonings, use carrot and a little sauerkraut; or mustard and paprika. Serve with grated carrots, thinly sliced frankfurts, minced ham, chives, or parsley.

LENTIL SOUP. For added seasonings, use lemon juice and celery salt; chili powder; or sage. Serve with slices of hard-cooked egg, lemon, or grated cheese.

CREAM OF VEGETABLE SOUPS

2 cups cooked vegetable, pureed or chopped
1 cup meat or vegetable stock (or water and chicken bouillon cube)
2 tablespoons minced onion
2 tablespoons butter, margarine, or bacon fat
2 1/2 tablespoons flour
2 1/2 cups milk
Salt and pepper

For vegetables use spinach, green beans, peas, asparagus, corn, potatoes, carrots, celery, or Lima beans, or a combination. Cook enough vegetable in boiling salted water to make 2 cups, cooked. Drain, reserving stock. Chop or puree vegetable. Canned or left-over cooked vegetables may be used.

Sauté onions in fat in top of double boiler 2 minutes. Sprinkle in flour; mix well. Add milk and stock slowly and bring to a boil, stirring constantly. Place over boiling water. Add vegetable and reheat. Season. Sprinkle with minced parsley, chives, or celery leaves. Serve with Soup Toasties. Makes 6 servings.

Soup Toasties. Heat 3 cups Post’s Corn Toasties, Grape-Nuts Flakes, or Post’s 40% Bran Flakes in saucepan, shaking over heat. Pour 1 tablespoon melted butter or bacon fat over flakes, tossing lightly. Sprinkle on soup just before serving, or pass like croutons.

POTATO AND LEEK SOUP

Cook 1 1/2 quarts sliced potatoes and 1 pint sliced leeks in 1 1/2 quarts stock, or water and bouillon cubes, 45 minutes or until very soft. Press through sieve. Reheat, adding 1 cup top milk, 2 tablespoons butter or margarine, 4 teaspoons salt, and dash of pepper. If too thick, thin with milk, or water and bouillon cube. Serve with small slices of crisp toast. Makes 6 to 8 servings.

FISH CHOWDER

1/4 cup diced fat salt pork
3/4 cup sliced onions
2 cups hot water
2 cups sliced potatoes
2 to 3 pounds cod or haddock
2 1/2 teaspoons salt
Dash of pepper
1 cup evaporated milk
3 cups fresh milk

Try out salt pork in kettle until crisp and delicately browned. Add onions and sauté slowly. Add water and potatoes and cook 5 minutes, or until potatoes are partially done. Then add fish, and cook until it can be separated into large flakes with fork. Remove skin and bones of fish. Add seasonings and milk to chowder; reheat and serve. Makes 6 servings.

• Nice to come home to a dinner like this of rich soup and lots of pancakes. Meat and Vegetable Soup*–Crackers Celery Stuffed with Cottage Cheese Handy Pancakes*–Log Cabin Syrup.

Here are pages 8, 9 and 10 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.

Thrift meats for dinner

BUDGET HASH

1 cup chopped onions
1 cup finely diced green pepper
4 tablespoons melted fat
1 pound chopped beef
1 cup canned or stewed tomatoes*
1 teaspoon chili powder
2 teaspoons salt
1/8 teaspoon pepper
1 cup Post’s 40% Bran Flakes, Corn Toasties, or Grape-Nuts Flakes

Sauté onions and peppers in 2 tablespoons fat until lightly browned. Add beef and brown lightly, mixing with fork. Add tomatoes and seasonings; cook gently 2 to 3 minutes.

Cover bottom of greased casserole with 1/3 of cereal flakes, then add beef mixture. Top with remaining cereal flakes and sprinkle with remaining fat. Bake in moderate oven (375° F.) 25 minutes, or until browned. Makes 6 to 8 servings.

*Two fresh tomatoes, peeled and cut in quarters, may be used instead of canned or stewed tomatoes.

BAKED FISH MOLDS

3 cups Post’s Corn Toasties, finely crushed
1 1/2 cups milk
2 tablespoons mayonnaise
2 tablespoons chopped parsley
1 1/2 tablespoons chopped chives or minced onion
2 tablespoons lemon juice
1/4 teaspoon thyme
1 1/4 teaspoons salt
Dash of pepper
2 cups cooked fish, flaked and chopped
2 eggs, well beaten

Combine Toasties and milk. Add seasonings and mix. Add fish and eggs; mix well. Turn into well-greased molds or custard cups. Bake in moderate oven (375° F.) 40 minutes for small molds, 50 minutes for large molds. Serve with sauce made by adding 1 tablespoon prepared mustard to 2 cups white sauce. Serves 6 to 8.

FAMILY MEAT LOAF

4 cups Post’s Corn Toasties, or 3 cups Grape-Nuts Flakes or Post’s 40% Bran Flakes
2 pounds ground meat*
1 egg
2 teaspoons salt
3/4 cup chopped celery
1 tablespoon minced onion
1/2 teaspoon sage
1/4 cup chopped celery leaves
1 tablespoon chopped parsley
1/4 teaspoon pepper
1/4 cup ketchup
1 cup milk or stock

Crush cereal flakes slightly. Combine remaining ingredients in order given; mix well. Add flakes. Pack into greased 9x5x3-inch loaf pan. Bake in moderate oven (375° F.) 1 hour and 15 minutes. Makes 8 to 10 servings.

Serve hot, plain or with tomato or horse-radish sauce. Or surround with cooked vegetables, such as buttered small carrots and onions; cauliflower and green beans; or cubed yellow turnip and sautéed green peppers. Or serve cold, sliced, or in sandwiches.

*For meat, use 1 1/2 pounds beef and 1/2 pound lean pork. Or use 1 pound each veal and lean pork. Or use 4 cups ground cooked meat.

Small Meat Loaf. Prepare half this recipe, using 1 small egg or 1 1/2 tablespoons slightly beaten egg. Bake in 8x4x3-inch loaf pan 1 hour. Makes 4 to 6 servings.

Meat Loaf, using Cooked Meat. Prepare half this recipe, using 1 cup ground cooked veal and 1 cup ground cooked pork for meat, and 1 small egg or 1 1/2 tablespoons slightly beaten egg. Bake in 8x4x3-inch loaf pan 50 minutes. Makes 4 to 6 servings.

LIVER LOAF

1 pound liver (beef, pork, or lamb)
2 small onions
1/2 pound sausage meat
1 cup finely crushed Post’s Corn Toasties
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
2 eggs, well beaten
1 slice bacon

Cover liver with 1 cup boiling water and simmer gently 5 minutes. Drain, reserving broth. Put liver and onions through food chopper. Add sausage, Toasties, seasonings, and eggs. Add enough broth to moisten slightly; mix well. Pack mixture into greased 8x4x3-inch pan. Place bacon on top. Bake in moderate oven (350° F.) 45 minutes, or until done. Serve with Tomato Sauce. Serves 8.

Tomato Sauce. Sauté 1 tablespoon minced onion in 4 tablespoons fat until soft. Add 4 tablespoons flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 tablespoon Worcestershire sauce; blend. Add 2 cups tomato juice. Cook until thickened, stirring constantly.

• When there’s no juicy roast at market, no tender steak or chops, we’ll just choose lesser cuts. We’ll cook them so tender and make them so savory that no one will miss the others.
• A big meat loaf becomes the roast on our best Sunday menus with seasonings and consistency just right, not haphazard.

FRIED CHICKEN LOAF SLICES

1/4 cup finely diced celery
2 tablespoons finely diced green pepper
1/3 cup chopped onions
1 teaspoon salt
1 1/2 cups chicken stock
1 1/2 cups boiling water
1 cup Grape-Nuts Wheat-Meal
1/2 to 1 cup diced cooked chicken or giblets

Combine vegetables, salt, chicken stock, and boiling water and cook until vegetables are tender. Drain; measure liquid and add water to make 3 cups. Bring liquid to a boil, add cereal gradually, and boil gently 3 minutes, stirring constantly. Add cooked vegetables and chicken. Turn into greased 9x4x3-inch pan. When cold, slice and sauté in small amount of fat until lightly browned. Serve with chicken gravy; or serve with onion, celery, or Green Pea Sauce (page 16). Makes 6 servings.

Note: Three cups boiling water and 3 bouillon cubes (chicken flavor) may be substituted for chicken stock and boiling water.

Vegetable Scrapple. Omit chicken in above recipe and add 1/2 cup diced carrots. Cook carrots with the vegetables in 3 cups boiling water or water and meat stock.

QUICK SPAGHETTI

6 to 8 ounces broken spaghetti, cooked and seasoned
1/2 pound chopped beef or diced liver
Salt and pepper
3/4 cup thinly sliced onions
1/2 cup green pepper, cut in thin strips
2/3 cup tomato paste or sauce
1 1/4 cups condensed consommé, or 1 1/4 cups water and 2 bouillon cubes
1/2 teaspoon salt
Dash of cayenne
3/4 teaspoon Worcestershire sauce
3 tablespoons grated Parmesan cheese
1 teaspoon vinegar

To cook spaghetti, drop it into a large amount of boiling salted water. Lift or stir with fork frequently to keep spaghetti from sticking to pan. Boil until just tender. Drain well. Season with salt and pepper.

Separate meat into small pieces with fork and season lightly. Place in hot skillet and heat until red color just disappears, tossing with fork. Remove meat, leaving drippings in skillet. Add onions and green pepper to drippings, cover, and cook gently 5 minutes. (Add more fat if necessary.) Then add meat, tomato paste, and remaining ingredients. Simmer gently 10 minutes. Add spaghetti and reheat. Serve with additional Parmesan cheese, if desired. Makes 6 to 8 servings, depending upon amount of spaghetti used. Grated American cheese may be used instead of Parmesan.

• When it comes to nutrition, the experts say that meat is meat–a fancy cut is no better for us than a thrifty one. It contains protein, minerals, and vitamins too valuable to lose. So never waste a morsel.

Here are pages 5, 6 and 7 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.

Stews are natural-born meat-stretchers and you can count on them to make the most of whatever the meat man sells. Any low-cost cut of meat plus vegetables at hand will make a fine stew. Remember, too, it’s good managing to make enough for two meals, then skip a day in serving, perhaps like the dinners on pages 6-7.

How to make grand stews

MEAT STEW WITH VEGETABLES

Allow 1 pound clear meat or 1 1/2 pounds meat and bones for 6 servings. Trim bits of fat from meat and heat them slowly in heavy deep skillet or kettle. Use kettle that can be tightly covered.

Cut meat in uniform pieces (about 1 1/2 inches), dredge well with salted flour, and brown well in fat in kettle, turning to brown all sides. Add water to cover meat, cover kettle tightly, and let simmer until meat is tender. Do not boil. Veal, pork, and lamb take 1 1/2 to 2 hours; beef, 2 1/2 to 3 hours.

To add vegetables, cut onions, potatoes, celery, carrots, or other vegetables in slices, cubes, or strips. Add to stew to cook with meat during last 30 to 45 minutes. Add seasonings to taste. Cooked vegetables may be used, but should be added only during the last 5 minutes of cooking.

For a light stew (usually lamb) meat is not browned or floured. But stew must be thickened before serving.

To thicken, stir in flour and water paste, bring to a boil, and boil gently until thickened, stirring constantly. (For paste, use 2 tablespoons flour and 2 to 3 tablespoons water per cup gravy.)

GOOD FLAVOR COMBINATIONS

BEEF STEW. Choose cuts from neck, brisket, flank, shank, chuck, or heel of round.

For vegetables, choose from onions, carrots, turnips, celery, potatoes, green beans, cabbage. Or use tomatoes as part of liquid.

For seasonings, choose from pepper, green pepper, minced celery tops, carrot tops, or parsley, garlic, paprika, chili powder, Worcestershire sauce, ketchup, vinegar, clove, basil.

VEAL STEW. Use cuts from neck, shoulder, shank, breast, flank.

For vegetables, choose from onions, green beans, parsnips, cauliflower, carrots, potatoes, celery, tomatoes, celery root.

For seasonings, choose from green pepper, bay leaf, celery tops, paprika, nutmeg, marjoram, savory.

LAMB STEW. Choose cuts from neck, shank, breast, or shoulder.

For vegetables, choose from onions, carrots, peas, potatoes or rice, celery, Lima beans, tomatoes, cauliflower, parsnips, leeks.

For seasonings, choose from pepper, dried mint, curry powder, thyme, savory, ketchup, minced carrot tops.

PORK STEW. Use cuts from shoulder or neck, or any lean pork.

For vegetables, choose from green beans, onions, potatoes, sweet potatoes, turnips, cabbage, Lima beans, celery.

For seasonings, choose from pepper, paprika, chili powder, sage, parsley, celery tops, bay leaf, clove.

WAYS TO SERVE STEWS

WITH VEGETABLES. Stews may be cooked without vegetables, then serve with carrots, turnips, or other vegetables.

WITH POTATOES. If potatoes are not cooked in stew, serve mashed, boiled, or baked potatoes to accompany stew, or serve sweet potatoes with pork or lamb stew.

WITH NOODLES, MACARONI. Serve stew with well-seasoned noodles, macaroni, or spaghetti instead of potatoes.

MEAT PIES, may be made by turning stew into baking dish and topping with a Meat Pie Crust (page 24). Bake in hot oven (450° F.) 20 minutes, or until crust is browned.

SHEPHERD’S PIE. Turn stew into baking dish. Pile fluffy mashed potatoes on stew, sealing to edge of dish and leaving an opening for steam. Brush with melted fat. Brown in hot oven or broiler.

STEW WITH DUMPLINGS. Mix Cereal Dumplings (below), Plain Dumplings, or Potato Dumplings (pages 24 and 15). Drop mixture by tablespoons or balls on simmering stew 15 minutes before serving. Cover kettle very tightly and cook 12 to 15 minutes.

CEREAL DUMPLINGS

1/2 cup milk
1 tablespoon fat
1/2 teaspoon salt
Dash of pepper
1 egg, well beaten
2 1/2 cups Grape-Nuts Flakes or Post’s 40% Bran Flakes
1 tablespoon minced onion

Scald milk and add fat. Remove from fire. Add salt, pepper, and egg, mixing well. Crush and add flakes, then onion; mix thoroughly. Shape into 1-inch balls. Drop into simmering stew, cover, and simmer 15 minutes. Makes 15 dumplings. (Three cups Post’s Corn Toasties may be used instead of flakes in this recipe.)

CHICKEN STEW

4- to 5-pound fowl, cut in pieces
1/4 cup celery leaves
1 bay leaf
2 whole cloves
12 small onions
1 1/4 teaspoons salt
4 tablespoons chicken fat or other fat
4 tablespoons flour
3 cups stock
1 tablespoon lemon juice
1 tablespoon chopped parsley
Salt and pepper

Cover fowl with boiling water; add celery leaves and spices. Simmer, covered, 2 hours, or until tender, adding onions and salt when nearly done. Remove chicken and onions from stock. Cut chicken from bones in large pieces. Boil down stock until rich in flavor.

Melt fat in saucepan; add flour and stir to a smooth paste. Add stock gradually and cook until thickened, stirring constantly. Add lemon juice, parsley, chicken, and onions. Add salt and pepper to taste. Makes 6 to 8 servings.

Serve with mashed potatoes or hot biscuits (page 24). Or place stew in 10x6x2-inch baking pan and cover with Meat Pie Crust (page 24). Sprinkle with celery seed if desired and bake in hot oven (450° F.) 20 minutes. For a golden glaze on crust, brush it before baking with mixture of egg yolk and milk.

KIDNEY STEW WITH CEREAL DUMPLINGS

1 pound beef, veal, lamb, or pork kidneys
2 tablespoons fat
4 tablespoons flour
2 cups water
1/3 cup minced onions
1 teaspoon salt
Dash of pepper
1/4 teaspoon Worcestershire sauce
Cereal Dumplings (page 6)

Wash kidneys thoroughly. Split in halves lengthwise and remove fat and tubes. Soak in cold salted water 1/2 to 2 hours; rinse, drain, and dry thoroughly. If kidneys are old or large, cover with cold water, bring slowly to a boil, drain, and dry thoroughly. Cut kidneys in 1/4-inch slices.

Sauté kidney slices in fat 3 minutes. Add flour and cook 3 minutes longer, stirring constantly. Add water, onions, and seasonings, and bring to simmering point. Add Cereal Dumplings. Cover and simmer 15 minutes. Serve immediately. Serves 5 to 6.

Thursday Night Dinner: Vegetable juice with crackers and Savory Spread* using horse-radish and parsley. Veal Stew* served with seasoned Noodles. Creamy Cabbage Slaw,* rolls or bread, and for dessert, Grape-Nuts Puff Pudding.* (To make the best use of fuel, let stew simmer in the oven while pudding bakes.)

Saturday Noon Dinner: Shepherd’s Veal Pie* with crisp relishes (celery, carrot, and white turnip sticks), Corn Muffins,* and Jell-O Grapefruit Refresher.* (This easy meal takes just a short baking for muffins and potato pie top.)

*Recipes for starred dishes are given in this book. See page 40.

Here is page 4 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.

Dear Uncle Sam:

So I’m going to write down all my sure rules and recipes, just the best ones that I use most.

WIN-THE-PEACE FOOD RULES

1. Stick to plain, wholesome food. This means more soups, stews, meat loaves, fish, cereals, beans, peas, and lots of fresh-grown foods. Remember, there’s always good bread and milk to round out the menu.
2. Work harder planning, buying, and cooking. Pick foods that are good for health. Then learn different ways to serve them that will make the family happy.
3. Buy the most for the money, that is, products that are good every time, that give good nourishment, and save time and fuel. (Remember to read the packages for the facts.)
4. Know what’s going on about food, so you can plan intelligently. Get your share then make it answer your needs.
5. Use that old American ingenuity. Make the things you can get pinch-hit for the things you can’t get. But keep your mind on good nutrition for the family and never waste a morsel.

Of course, Uncle Sam, I can pull in my apron strings, too. But these rules won’t fail . . . So here’s to Peace!

Victorianna

Here are pages 2 and 3 of the WWII ration cookbook titled “Recipes For Today” that was published by General Foods Corporation in 1943 (the cover is page 1). 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.

Recipes For Today

Staunch Friends For Today’s Kitchens

Every American kitchen is sharing its food. Shortages are still with us. And we know that our meals cannot always follow their customary pattern, yet they must be nutritious and appealing.

So, we look especially for dependable products–foods that taste good and look attractive, that contribute nourishing goodness to menus, and are easy to use.

For years General Foods has offered a wide variety of just such fine foods. And every effort has been made to keep fullest quotas on the grocer’s shelves.

Among these products are Post Cereals which offer fine flavor and convenience plus important full-grain nutritive values. Nourishing beverages that can be made with milk, like Postum and Baker’s Cocoa. Time-savers like Jell-O, and baking aids, like Swans Down and Calumet.

These foods and many others, all delicious and useful, are produced in modern, sanitary food plants under American standards. They count for good eating in every corner of our land!