Foods That Will Win The War

Poor blog, you have languished, neglected, through the stomach flu pandemic that has made such an all-inclusive assault on my family. It has been a complete rout with the bodies of the fallen hanging over toilets all across town. This bug has vanquished even the mighty saltine and 7-up panacea handed down by our foremothers.  Heck, I couldn’t manage plain tea without another run for the bathroom. There’s only one place to turn to for any comfort and that is: Foods That Will Win The War And How To Cook Them, by C. Houston Goudiss and Alberta M. Goudiss, 1918.While it wasn’t written with invalids in mind, who would not find their resolve strengthened by this stirring argument:

“Food will win the war, and the nation whose food resources are best conserved will be the victor. This is the truth that our government is trying to drive home to every man, woman and child in America. We have always been happy in the fact that ours was the richest nation in the world, possessing unlimited supplies of food, fuel, energy and ability; but rich as these resources are they will not meet the present food shortage unless every family and every individual enthusiastically co-operates in the national saving campaign as outlined by the United States Food Administration.”

“A little bit of saving in food means a tremendous aggregate total, when 100,000,000 people are doing the saving. One wheatless meal a day would not mean hardship; there are always corn and other products to be used. Yet one wheatless meal a day in every family would mean a saving of 90,000,000 bushels of wheat, which totals 5,400,000,000 lbs. Two meatless days a week would mean a saving of 2,200,000 lbs. of meat per annum. One teaspoonful of sugar per person saved each day would insure a supply ample to take care of our soldiers and our Allies. These quantities mean but a small individual sacrifice, but when multiplied by our vast population they will immeasurably aid and encourage the men who are giving their lives to the noble cause of humanity on which our nation has embarked.”

So really, in a way, spending a day or two unable to eat is a noble thing. Think how much wheat, meat, sugar, and fat was saved, especially at this time of year! Those are the 4 foods this recipe book focuses on; let’s start with wheat and I’ll cover the others in later posts.

WHEAT

Baking your own bread is apparently, unpatriotic, at least if you’re a poor baker.

“Another source of waste of which few of us take account is home-made bread. Sixty per cent. of the bread used in America is made in the home. When one stops to consider how much home-made bread is poorly made, and represents a large waste of flour, yeast and fuel, this housewifely energy is not so commendable. The bread flour used in the home is also in the main wheat flour, and all waste of wheat at the present time increases the shortage of this most necessary food. Fuel, too, is a serious national problem, and all coal used in either range, gas, or electric oven for the baking of poor bread is an actual national loss. There must be no waste in poor baking or from poor care after the bread is made, or from the waste of a crust or crumb. Waste in your kitchen means starvation in some other kitchen across the sea.”

However, quick breads, though possibly hazardous to your health, are strongly encouraged, and cornmeal shines like a star on the flagpole.

“Even with all possible care to prevent waste, yeast breads will not conserve our wheat supply so well as quick breads, because all yeast breads need a larger percentage of wheat. The home baker can better serve her country by introducing into her menus numerous quick breads that can be made from cornmeal, rye, corn and rye, hominy, and buckwheat. Griddle cakes and waffles can also be made from lentils, soy beans, potatoes, rice and peas.”

CORNMEAL RAGGED ROBINS

1-1/2 cups cornmeal

1 cup bread flour

1-1/2 teaspoons salt

1-1/3 cups milk

2-1/2 teaspoons cream of tartar

4 tablespoons fat

1-1/4 teaspoons soda

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot

oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.

TAMALE PIE

2 cups cornmeal

5 cups water (boiling)

2 tablespoons fat

1 teaspoon salt

1 onion

2 cups tomatoes

2 cups cooked or raw meat cut in small pieces

1/4 cup green peppers

To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half hour. Brown onion in fat, add meat. Add salt, 1/8 teaspoon cayenne, the tomatoes and green peppers. Grease baking dish, put in layer of cornmeal mush, add seasoned meat, and cover with mush. Bake one-half hour.

OATMEAL NUT BREAD

1 cake compressed yeast

2 cups boiling water

1/2 cup lukewarm water

2 cups rolled oats

1 teaspoon salt

1/4 cup brown sugar or 2 tablespoons corn syrup

2 tablespoons fat

4 cups flour

1/2 cup chopped nuts.

Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for one hour. Add enough flour to make a dough--about three cups, add nuts and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place until double in bulk--about one and one-half hour. Mould into loaves, fill well-greased pans half full, cover and let rise again one hour. Bake forty-five minutes in a moderate oven.

WAR BREAD

2 cups boiling water

2 tablespoons sugar

1-1/2 teaspoons salt

1/4 cup lukewarm water

2 tablespoons fat

6 cups rye flour

1-1/2 cups whole wheat flour

1 cake yeast

To the boiling water, add the sugar, fat and salt. When lukewarm, add the yeast which has been dissolved in the lukewarm water. Add the rye and whole wheat flour. Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a moderately hot oven.

SPLIT PEA PANCAKES

2 cups split peas

2 egg whites

1/3 cup flour

1 cup milk

2 egg yolks

2 tablespoons pork drippings

1/8 teaspoon cayenne

1 teaspoon salt

1 teaspoonful baking powder

Soak peas over night, cook, and when tender, put through a food chopper and mix the ingredients. Bake on hot greased griddle.

BREAD GRIDDLE CAKES

2 cups sour milk

2 cups bread

Let stand until soft

Put through colander. For each one pint use:

1 egg

1 teaspoon soda

2 teaspoons sugar

1/4 teaspoon salt

3/4 cup flour

1 egg beaten

Mix well; bake at once on hot greased griddle.

Dinner for Dickens

Today's food experiment was steel cut oats. I'm a big fan of oats, and have an occasional hankering for oatmeal. I'd heard that steel cut oats were much better than the rolled oats most commonly available in the U.S., so why not? Got myself some from Bob's Red Mill and followed the recipe on the package which is essentially just adding it to boiling water and simmering for 20 minutes or so, with a little salt. It's almost like the recipe for Oatmeal Gruel in the Household Searchlight Recipe Book, 1936. How much easier could it be?

Oatmeal Gruel
1/4 cup oats
4 cups boiling water
salt
Slowly sprinkle cereal into rapidly boiling water. Boil rapidly, stirring occasionally, for 30 minutes. Strain. Add salt to taste.

(Strain??? I thought gruel was just runny oatmeal. Are you straining out the excess water? Or straining out the oatmeal and eating the oatmeal juice. Ack.)

Well, Bob's recipe needed a lot more water and kept sticking to the bottom of the pan. And while it was cooking I did a little internet browsing and found versions where you brown the oats in butter first, and use various combos of milk, half and half, or buttermilk added in near the end of the cooking, all of which made me wish I'd waited and tried for something a little more elaborate.

However, when all was said and done, including vanilla, cinnamon, sugar, and a slosh of creamer...I am definitely a convert. The texture was different, creamy but more chewy, like risotto. I understand a savory version is made in Scotland and served on the side very much like risotto. I'm thinking there are tons of experimental possibilities here, both in the this-really-doesn't-count-as-breakfast-anymore-it's-really-dessert direction, and in the stuffing/pilaf/quinoa direction. I've definitely gotten my fiber for the day too.

In the same book, below the Gruel recipe, there's a recipe for Graham Mush. I'd say that the word 'mush' actually sounds more appetizing than anything called 'gruel', which I always associate with Ebenezer Scrooge, but once you scan the recipe you'll see that names, not unlike looks, can be deceiving.

Graham Mush
1 cup graham flour
2 cups boiling water
1 t salt
Sprinkle flour, stirring constantly, into rapidly boiling water. Add salt. Stir frequently to prevent lumping. Cook 30 minutes over direct heat or over hot water in the double boiler 1 hour.

I can't imagine this keeps from clumping. It sounds like a tasteless white sauce. Mmmm, please, sir, can I have some more?

As long as I'm on this page of the book, at the bottom is the recipe for rice. I've noticed that in these older books, rice is quite frequently cooked like pasta, as follows:

Boiled Rice
1 cup rice
8 cups boiling water
1 t salt
Wash rice thoroughly. Sprinkle gradually into boiling water. Add salt. Boil rapidly until rice grains are plump and tender. Pour into a sieve. Pour boiling water over rice until each grain is distinct. Reheat in a double boiler before serving.

Cookie Fail

Bland-bore--ees

I had higher expectations of the "Jamborees" (above) from 100 Grand National Recipes Collected for You at Pillsbury’s Best 8^th Grand National, 1956, especially since I used a jar of really good homemade peach jam in them. They should be right up my alley, but they came out bland, without the melt in your mouth texture and flavor of shortbread. What I should have made with that jam was these:

Jam Dandy Muffins

Sift together and make a well in the center:

1 2/3 cups flour

2 t baking powder

1 t salt

2/3 cup sugar

Add:

1 egg

½ cup oil

2/3 cup milk

1/3 cup drained crushed pineapple

Mix until all flour is moistened. Drop batter into 12 well-greased large muffin cups. Fill half full. Combine ¼ cup apricot jam and 2 T chopped nuts. Place a teaspoonful on top of each muffin. Bake 400° F for 20-25 minutes until light golden brown. Remove from pans immediately. Serve hot.

Now my quandry is, what do I do with a batch of yucky cookies. I could try filling them with something and turn them into sandwich cookies. I could frost them. I could glue some Menu Magic walnuts to the tops and hope for the best. What seems to be impossible for me is to just throw them away. I hate wasting food and the challenge of salvaging them goes straight to my stubborn streak. Stay tuned.

I’ve still got apples to use up, which means I’m also eyeing this from the same Bake Off:

Apple Skillet Cake

Melt 3 T butter in heavy skillet measuring 10 inches across top. Remove from heat and add 2/3 cup firmly packed brown sugar.

Add 3 cups peeled apples, sliced very thin and 1/3 cup raisins.

Sift together:

1 1/3 cup flour

2 t baking powder

½ t salt

Cream:

1/3 cup shortening

¼ sugar

2/3 cup firmly packed brown sugar

Blend in 2 egg yolks and 1 t vanilla.

Add dry ingredients alternately with 2/3 c undiluted evaporated milk, beginning and ending with dry. Blend thoroughly after each addition.

Beat 2 egg whites until stiff but not dry and fold in.

Pour batter over apples in skillet.

Bake at 350°, 35-40 minutes. Turn out of skillet upside down immediately. Serve warm, plain or with whipped cream.

Secret Recipes

I may be snarky or make fun of some of these old cook books and recipes, but to be fair, even the most silly usually has something in it that looks like it might be of interest. So going back to the 1960s to be original, curtesy of Lea and Perrins Worcestershire Sauce...

I'd try these, one more way to use up all those apples. Besides, I love cornbread. 

Corn Bread Ring-A-Lings

1 package corn bread mix

2 t worcestershire sauce

2-3 apples, cored but not peeled

9 brown and serve sausages

Prepare cornbread according to directions on package, adding lea and perrins when milk and egg are added. Pou mixture into a well greased 9 inch square pan. Cut apples into 1/2 inch slices. Place slices over the top of the cornbread. Push brown and serve sausages down on the apples so that the dough comes through the center of the apples slices and onto the sausages. Bake as directed on the package. Cut into squares and serve with maple syrup and fried eggs. 

They are a small tip of the hat to toad in the hole.

I love sausage too. Here's some with a secret that I'd be willing to try but I won't because what would I do with the rest of the box of cornflakes?

Sausage with a Secret
1 lb bulk sausage meat
1 T worcestershire sauce
4 pineapple slices, drained
1 egg, well beaten
1 c cornflakes crumbs
2 T oil

Mash sausage meat, work in lea and perrins. Cut sausage meat into 8 pieces and shape into 3 inch round patties 1/2 inch thick. Wipe pineapple slices dry. Place pineapple slices on sausage patties. Top with remaining sausage patties. seal edges well. Make a hole in the center of the patty by pushing sausage around the center hole of the pineapple. Heat oil in skillet. Brown patties very slowly over a low flame about 15 minutes on each side. Cook until well browned on both sides. Serve hot with waffles, pancakes, or french toast.

Wait a minute, where do the cornflakes come in??? And the egg? I fixed one error in the recipe by adding the word "inch" Now I think you must mix the cornflakes and egg in with the sausage meat to begin. Or dredge the patties in egg and then crumbs before frying? Oh, I get it, that's the Secret!

Maple-less Cake

It’s band practice tonight and I usually provide food, but I’m not feeling so well, so I simplified things. I made a big pot of chili in the crockpot, bought some chips and nacho cheese, and made the following cake to go with it. This is thanks to the Antioch women again. I adapted the recipe by adding chopped apples into it, but I didn’t have to adapt it to get in some “Menu Magic”, also known as walnuts. The recipe lied about the time, it was closer to 45 minutes baking at 350.

Maple Nut Cake

Cream 1/3 c shortening with 1 c light brown sugar; add two egg yolks; mix well and add ¾ c milk; sift together 1 ½ c flour, ½ t salt, and 2 t baking powder. Mix in 1 c finely chopped nuts and 1 t vanilla. Bake in greased loaf pan in moderate oven 35 minutes.

--Dorothy Reagan

I took it all over to my partner’s house, set things out on the table and tried a slice of the cake before heading back home to go to bed early. Uh, oh, can’t say I liked it. I didn’t know why it was called maple when there is no actual maple in it, so I substituted maple flavoring for the vanilla. It’s kind of weird with the apple. The Menu Magic didn't do the trick this time. It seems like an old fashioned fruit cake, but without the benefit of being awash in bourbon.

Maybe I should call and suggest they pour beer on it.

Two thumbs up on this morning's baking excursion though. I picked up some homemade peach jam at Sunday's market gig. That called for making some scones and, since I happened to have some leftover mashed potatoes, the chance to try a totally different scone recipe. Mashed potatoes appear as an ingredient in breads a lot in these old books. This time from the Household Searchlight Recipe Book, 1936. (I really like this book.)

Potato Scones

1 1/2 c flour

3/4 t salt

1 egg, well beaten

1/4 c shortening

4 t baking powder

1 c mashed potatoes

Sift flour, baking powder, and salt. Add mashed potatoes and shortening which have been creamed together. Add egg and sufficient milk to make a roll dough. Very little milk is necessary. Turn onto lightly floured board. Pat into sheet 1/2 thick, or divide into 3 parts, roll into rounds 1/2 inch thick, cut each of these into pie-shaped sections, and bake in hot oven (450) 12-15 minutes. Serve hot. 

--Mrs. T.M. Purdon, Santa Ana, CA

I actually followed this recipe without additions. Unless you count potato skins. I leave them on my mashed potatoes because I'm either a) health conscious and want the additional vitamins and fiber or b) lazy. I thought potato skins in the scones would seem weird but they weren't noticeable at all, and the scones themselves were tender as could be. I think I might have to switch to this as my go to recipe for scones--but I don't usually have mashed potatoes hanging around.

Speaking of scones, soon I'll have to do a lengthy post about baking powder. I couldn't figure out why my scones sometimes had a nasty bitter undertone...never again now that I am baking powder wise.

The cockatiel and the dog liked them too.

Police Bait

In the Antioch Cook Book, doughnuts are listed among the cookies, which is probably a more accurate reflection of their nutritional value than serving them as the main course for breakfast. There's four different versions too, and 2 versions of crullers for good measure. Sounds like it's time for a bake-off or rather a deep fat fry-off. Based on the splatters on the page, it wouldn't be the first either. I didn't realize how frequently potatoes were used in doughnuts. I wish these were for those eggy French crullers that are sorta like creampuffs. Those are my favs!

Doughnuts
2 c sugar, 2 c cold mashed potatoes, 1 c sweet milk, 3 eggs, 4 T melted butter, 5 level t baking powder, flour enough to make a stiff dough. Fry in very hot lard.
--Mrs. Jessie Culbertson

Doughnuts
1 c sugar, 4 T melted butter, 2 eggs, 1 c sour milk, 1 t baking powder, 1 t soda, 2 large potatoes (mashed), and flour enough to work well.
--Mrs. J. M. Snyder

Doughnuts
Beat 2 eggs thoroughly, add 1 t salt, 1 c sugar, 1 t flavoring, 4 T melted butter. Beat well then add 1 c milk, 4 c flour sifted with 3 t baking powder. Roll and let stand one-half hour, then mix lightly.Roll and cut all before frying. Turn constantly while frying.
--Mrs. Ray Boyer

Doughnuts
2 c sugar, 3 eggs, butter size of an egg, 6 spoonsful of mashed potatoes, 6 c flour, 1 c milk, 3 level t baking powder. Add flavoring.
--Mrs. George Trobaugh

The cruller recipe below. Excellent hot, kinda bland and yucky once they'd sat around.

Crullers
3 eggs beaten lightly, 2 1/4 c sugar, 1 1/2 T melted butter, 1 t salt, 1 pint milk, 1 t vanilla, 6 level t baking powder, which has been sifted with 4 c of flour. Add more flour to make a soft dough. Fry in smoking hot fat.
--Mrs. Henry Wade

Crullers with Mashed Potatoes
2 eggs, 2 c sugar, 1 T melted butter, 1/2 t salt, 1 c mashed potatoes, 1 c milk, and 1 c water, 1/2 t vanilla, 2 c flour with 2 heaping t baking powder, sift together. Beat eggs until light then add sugar, the melted butter. Sift flour, add salt and baking powder and sift again, add this to above mixture to which milk, water, and mashed potatoes have already been added. Roll out 1/4 inch thick. Cut and fry in deep fat, drain, and dust with powdered sugar.
--Mrs. R.L. Wiggins

Recipe for Cooking Husbands

From my undated Antioch Cook Book, and it really is titled "Recipe for Cooking Husbands":

"A good many husbands are utterly spoiled by mismanagement. Some women go about it as if their husbands were bladders and blow them up. Others let them freeze by their indifference and carelessness. Some keep them in a stew by their irritating ways and words, other roast them. Some keep them in a pickle all their lives. It can not be supposed that any husband will be tender and good if managed in this way. But they are really delicious when properly treated. In selecting a husband you should not be guided by the silvery appearance as if buying a macherel [sic], nor by the golden tint as if you wanted a salmon. Be sure to select him yourself, as tastes differ. Do not go to market for him as the best are always brought to your door. It is far better to have none unless you will patiently learn how to cook him. A preserving kettle of the finest porcelain is the best but if you have nothing but an earthenware pipkin, it will do with care. See that the linen in which you wrap him is nicely washed and mended with the required number of buttons and strings sewed on. Tie him in the kettle by a strong silk cord called "comfort" as the one "duty" is apt to be weak. Make a clear strong fire out of love, neatness, and cheerfulness. Add a little sugar in the form of what confectioners call kisses, but no vinegar or pepper on any account, and little spice improves him, but must be used with judgement. Do not stick a sharp instrument into him to see if he is becoming tender. Stir him gently. You can not fail to know when he is done. If thus treated you will find him very relishable, agreeing nicely with you. He will keep as long as you want unless you are careless and set him in too cool a place."

Let's follow up with a recipe or two. They are definitely short and sweet. I've read the following recipe but I still am not sure what it is--a giant scone? I may have to try it just to solve the mystery.

Cinnamon Flop
1 c sugar, 2 c flour, 2 t baking powder, 1 c milk, 2 T butter, melted
Sift dry ingredients, stir in milk, add butter lastly. Spread top with brown sugar and cinnamon. Use medium oven. Serve hot with butter for breakfast. Is fine also as shortcake recipe.
--Esther McKinney


This sounds  like something appropriate with a cinnamon flop.

Ricktim Ditty

1 c grated cheese, 1 t salt, 2 T butter, 2 eggs, 1 chopped green pepper, 1 can tomatoes, 1/2 grated onion and a dash of red pepper. Mix tomatoes, cheese, onion, and pepper. Melt butter in chafing dish. Add mixture and when heated add the eggs well beaten and seasoning. Cook until eggs are of creamy consistency, stirring all the time.
--Mable Wilson


Or maybe this, which, in case you can't figure it out, is listed in the dessert section.

Pork Cake
One lb. fresh fat pork; grind fine and pour over this 1/2 pint boiling water; 2 c sugar; 1 c dark molasses; 1 t soda in molasses; 3 t cinnamon; 2 t cloves; 2 t ginger; 4 1/2 c of flour; 1 lb. seedless raisins; 1 lb. currants; 1/4 lb citron. Bake in slow oven.

Graham Muffins

The irony of me writing a blog about recipes is that I don't think I've ever actually followed a recipe in my life. I'm like those annoying people on AllRecipes.com that rate a recipe they claim to have made but then list how much they changed it so really, they have no idea what the original recipe would have produced. No, I'm not like them, I AM them. It's a compulsion or something, to always leave my mark, even if it's only temporarily on the table before being snarfed. That or laziness or lack of planning. I make substitutions willy nilly because I'm not about to go and get just one item that I may be missing if I've got it in my head to make something.

So right now, I have a batch of these graham muffins in the oven. I was too lazy to melt the butter so I used a shot of oil. I decided 425 was a "rather high flame." I also threw in some chopped Jonathon apples I got from a local orchard. I should have added some cinnamon...darn. Maybe when they come out I'll dip the tops in cinnamon sugar. Yeah. That's the ticket.

Rye or Graham Muffins
1 cup rye or graham flour
1 cup flour
2 T sugar
1 T melted butter
1 t salt
1 cup milk
1 egg
4 t baking powder
Mix and sift dry ingredients; add milk gradually, egg well beaten, and butter. Bake over a rather high flame in previously heated and buttered iron gem pans, or in muffin pans, 25 minutes.

This is from an advertising cook book for Perfection Stoves. It doesn't have a date on it but it looks like the 1890s to me from the pictures.

Pale, bland, unappealing vintage muffin.

Extra fat and calories modern yummy muffin: dipped in melted butter and sugar/cinnamon.

The cockatiel and I had them for breakfast with tea. He got a plain one. The cat wanted some too. Or maybe she wanted the bird.

Cornflakes for Dessert

The Road to Wellville is an overlooked little movie with a fabulous cast and score, set at the turn of the century at Dr. Kellogg’s Battle Creek Sanatorium. It was a flop at the box office and with critics and yet, there is a small contingent of fans like myself that think it’s darling and hysterical. I will never eat cornflakes again without Anthony Hopkins as Dr. Kellogg being right there at the table with me. Not that I eat many cornflakes. My cereal predilections go more in a  cheerio direction. Was it possible to raise toddlers before cheerios? But I digress…

If your taste in cereal does run to cornflakes, consider the following from the 1933 Glenwood Cook Book. That’s Glenwood as in the manufacturer of these gorgeous old stoves.

 I don’t care what IKEA’s got on the floor, it can’t beat that.

Cornflake Macaroons

2 egg whites

1 c sugar

2 ½ c corn flakes

1 c walnuts

1 c shredded cocoanut

1 t vanilla

Beat egg whites until stiff, but not dry. Add sugar gradually, beating it into the whites of eggs. Add nuts, cocoanut, cornflakes and vanilla. Mix thoroughly, then drop by spoonfuls onto an oiled baking sheet. Bake at 375° for 15 minutes.

Mock Indian Pudding

4 c corn flakes

1 quart milk

1 beaten egg

½ c molasses

½ c brown sugar

1 t salt

2 t cinnamon

2 T butter

Mix ingredients thoroughly. Bake at 350° for 1 ½ hours or cook with long time oven dinner at 250° for 3 hours.

Or maybe you can’t face the morning without Grapenuts, a cereal with just as long a pedigree, produced by C.W. Post, the great competitor of the Kellogg company.

Grapenut Pudding

1 quart milk

1 c grapenuts

2 eggs, separated

4 T sugar

Pinch salt

Put milk and grapenuts into a sauce pan and bring to a boil, then cool and add the beaten egg yolks which have been mixed with sugar. Add salt. Beat egg whites stiff and fold in last. Bake at 325° for 45 minutes.

300 Ways to Serve Eggs

Culinary Arts Institute, 1940

"Eggs have always been popular as food but it is only in recent years, since biochemists and nutritionists have presented us with the results of their careful and thorough research, that we are fully awake to the fact that eggs are an indispensable food. We know now, that they carry in their golden hearts every food element the human body needs and especially vitamin D which occurs so rarely in our everyday foods. Our only problem is to eat enough of them.

For the mother of growing children as well as for the hostess there is the need of acquiring enough really toothsome [bring back that word toothsome!] and attractive ways to serve eggs so that the total quantity is a actually increased.

Many think of eggs entirely in terms of breakfast or possibly as a substitute for meat at luncheon. [Bring back luncheon as well. When did we get so busy that we couldn't even take a proper break to say the whole word, much less leave our desks to eat it.] The least thorough paging through this book will prove to the alert homemaker [but not those who've already had their morning martini] that she may use eggs as the theme of any course from appetizers to dessert and add to those the between-meal beverages. "

So how to get people to eat more eggs?

The direct approach:

Eggs with Black Butter
8 fried eggs
5 T butter
4 t sherry
Remove eggs from pan to hot platter. Place butter in pan and heat until browned but not burned. Add sherry and pour over eggs.

The frightening way:

Egg Noodle Ring
1/4 lb noodles
3/4 c cream
3 eggs, slightly beaten
fine dry bread crumbs

Cook noodles in boiling salted water. Drain; add cream and eggs. Butter a ring mold and dust with crumbs. Pour noodles mixture into a mold and set in pan of hot water. Bake in moderate oven (350) for 45 minutes. Unmold on hot platter and fill center with creamed eggs, creamed fish, or fowl. Serves 6.

The I-have-to-try-this-cuz-I-love-the-soft-creaminess-of-a-poached-egg way, and it gives me options, I like options:

Poached Eggs on Potato Cakes
4 large potatoes
2 T butter
2 T grated cheese
salt and pepper
fat for frying
2 onions, sliced
3 tomatoes, sliced
6 poached eggs

Pare and boil potatoes until tender. Mash, add butter, cheese, salt and pepper. Shape into flate cakes and fry in hot fat. Prepare a sauce by browning onions in fat and adding the tomatoes; simmer slowly for twenty minutes. Cover fried potato cakes with sauce and top each with a poached egg. Serves 6. Use 2 cups leftover mashed potatoes and 2 cups minced cooked ham. Omit tomato sauce and serve with horseradish sauce. Use corned beef hash for patties instead of potatoes.

The stealthy ninja way:

Chocolate Eggnog
1 egg, beaten
1 T sugar or honey
salt
3/4 cup milk
1/4 t vanilla
2 T chocolate syrup
Combine egg with sugar and salt. add milk and vanilla. Serve cold in tall glasses. Top with whipped cream and grated chocolate. For a fluffy eggnog, separate egg, beat white until stiff then fold into egg yolk mixture. May be served hot or cold. For one.

The only-a-ninja-would-be-brave-enough-to-drink-that way:

Egg Lemonade
1 egg, beaten
3 T lemon juice
3 T sugar
1 T crushed fruit (pineapples, peaches, or berries)
2/3 c plain or carbonated water

Combine chilled ingredients and shake or beat thoroughly. For one.

Workbasket recipes

More Workbasket recipes, from February, 1957.

Spicy Carrot Pie

2 cups mashed cooked carrots

½ cup brown sugar, packed

1 t cinnamon

½ t cloves

¼ t ginger

¼ t nutmeg

1 t salt

2 eggs, beaten

1 c evaporated milk and ½ c water or use 1 ½ c milk

Place the first seven ingredients in a large bowl. Mix. Beat eggs, milk and water together well. Add to first mixture and blend thoroughly. Pour into unbaked pie shell. Bake for 10 minutes at 400° then lower temperature to 300° and bake approximately 40 minutes or until a knofe blade comes out clean. Serve with whipped cream or ice cream.

Mrs. Gwen Pease, New York

Hearty Cheese Bread

2 c sifted flour

½ t salt

2 ¼ t baking powder

1 ½ t baking soda

¼ c shortening

¾ c thick sour milk

½ c sharp cheese, crumbled

1 T minced green pepper

1 T minced onion

Sift flour, add the other dry ingredients. Cut in the shortening. Then add the milk and mix with a fork until a soft dough is formed. Stir in the cheese, onion, and pepper. Turn into a greased pan and bake 30 minutes in a 375° oven. Cut into wedges and serve hot with or without butter.

Nancy Hanson, Wisconsin

Doughnut Muffins

1 ½ T shortening

½ c sugar

1 egg

2 c flour

2 t baking powder

½ t salt

½ t nutmeg

½ c milk

Melted butter or margarine

Confectioner’s sugar

Mixed sugar and cinnamon

Cream together shortening and sugar. Add egg, beat well. Sift together flour, baking powder, salt, and nutmeg; add alternately with milk to creamed mixture. Fill greased small muffin pans 2/3 full. Bake in hot oven (400°) 20-25 minutes. Dip in melted butter or margarine. Roll half in confectioners’ sugar and half in cinnamon mixture. Serve hot. Makes 24.

Mrs. Frederick N. Holmes, Massachusetts

Corn Fritters

Corn in pancakes must be an Iowa thing. I love them but have gotten funny looks from folks not from the Mid-West. I found a recipe for Corn Fritters in The International Cook Book by Margaret Weimer Heywood, 1929, and figured if corn pancakes were good, these would be worth a try. The girls have late start at school on Wednesdays so I put a bit more effort into breakfast those mornings. Not that they will eat any of it.

Corn Fritters

1 cup corn (fresh or canned)

4 T milk

1 t baking powder

1 egg

¾ c flour

Salt and pepper to taste

Mix milk with egg, add flour, and beat smooth. Add corn and seasoning. Mix well and drop by spoonfuls in hot fat (380°F). Fry until golden brown. Serve with maple syrup. May be sautéed instead of fried.

I’ll confess that I ended up adding more milk and sautéing them. I just didn’t feel like deep fat frying in the morning. What I got was, well, a corn pancake. I thought they were just fine. But they struck out with everyone else. About three bites in: “I’m sorry, hon, I just can’t do…” pokes it with a fork like it might not be quite dead…”I just can’t do the corn.” 

"You know that everything we eat from now on is going to be dictated by the blog, right?"
Less than enthusiastic, "yeah".

I am reminded of the apple fritters that my Great Aunt Pat’s mother used to make, drizzled in a pinkish cinnamon syrup and served up in bowls: breakfast manna. *Sigh* But I doubt I’ll ever have the recipe for those. 

Kaffee Kuchen

Mom caught me thumbing thru her battered pocket Better Homes and Gardens cook book that had gone to Arabia and back. "I'm looking for Kaffee Kuchen, do you think it's still in here," I said, scanning the remains of the index. I flipped forward. "Nope, those pages are missing."

"Here's the other piece," she said, handing me a different section that had completely separated from the rest. I riffled it carefully until I found what I was looking for.

Mom looked puzzled initially when I said I'd already taken a picture of it. When I explained it was for the blog she said, "That book was a real life saver. I knew that where I was going I wouldn't be able to get anything pre-made, no mixes, you know, so I had to be able to make everything from scratch."

And since she had to, I had to too, necessity makes a great cooking school. Here's how I practiced separating eggs, beating egg whites, and folding. Simple, and not too sweet. I'd add a touch of vanilla to the batter today, and a bit of cinnamon to the topping.

Kaffee Kuchen

½ c shortening

1 c sugar

2 egg yolks

1 ½ c flour

1 t baking powder

¼ t salt

½ c milk or buttermilk

2 stiff beaten egg whites

Cream shortening and sugar, add yolks. Mix dry ingredients and add alternately with milk. Fold in whites. Pour in 8x8 greased and floured pan. Top with 6T flour, ¼ c brown sugar, 2 T butter, ½ t baking powder, blended. Bake at 350°F for 40-50 minutes.

the All-Family Drink

When I was very young there was always an emergency bottle of 7-Up in the fridge. My mother had certain sovereign remedies for things: 7-Up for stomach flu and any digestive discomfort, Noxema on all skin conditions, liberal applications of Vicks and flannel for lung conditions. Consequently I have always associated the taste of 7-Up with vomiting.

I have heard from others that I’m not alone in this. Perhaps they were unfortunate enough to have a mother who read this little brochure of ideas and decided to try:

"Mix chilled 7-Up and cold milk in equal parts by pouring 7-Up gently into the milk. Do not stir. The addition of 7-Up gives the milk (white or chocolate) a new flavor appeal especially pleasing to children."

The fact that it didn’t curdle is only proof of how very little lemon/lime is actually in it.

This advertising brochure has tons of other recipes in it that basically involve switching 7-Up for the water in pie crust, jello, cake mixes, etc. Then there's the ones about basting various meats in 7-Up or soaking fruit in it. Fair enough. I can see how adding carbonation to a cake mix might make a lighter angel food cake. Might be worth trying. And thanks, don't really need to hang onto this "cookbook" to be able to do that. However the previous owner found the need to mark this recipe for future reference:

 Who doesn’t know how to pour a bottle of 7-Up over sherbert to make punch?

Actually there are a few real recipes in here. I adore cheese blintzes so this one might be worth a try:

2 cups ready-mix for pancakes

2 eggs, beaten

2 cups 7-Up

2 T melted butter

Combine eggs and 7-Up. Add to pancake mix, stir lightly and fold in butter. Cook like regular pancakes on a griddle. Fill with cottage cheese, roll, and top with strawberry preserves and powdered sugar.

Maybe this weekend, with a bottle of 7-Up on the side, because "more and more women are serving 7-Up with food..."[italics in the original] as opposed to over the toilet bowl. Though it does say 7-Up is at home anywhere!

Why is the guy behind them doing a 'gun finger' with his left hand? Is this a painting bomb?