Welcome to Our World War II recipe page. We have some recipes that incorporate the rationing that was present at the time and some that do not. If you have any recipes that you would like to share with us, please send them via e-mail and we willplace them on here. We accept all recipes from this era. Even those made with Spam. We hope you enjoy this page.
All three recipes date back to the days of World War II, when sugar was rationed. The third recipe is from a 1922 cookbook from the Metropolitan Life Insurance Company.
Chocolate Mint Sauce for Ice-Cream
2 cupfuls light-brown sugar
1 tablespoonful powdered cocoa
Mint-sirup
1 cupful milk
Put sugar and milk into a saucepan and add cocoa when mixture comes to a boil. Cook until it forms a soft ball when dropped in cold water (238° F). Add enough of the mint-sirup to flavor to taste and beat until thick as a mush. Serve on ice-cream. If the sauce hardens before serving, add a little melted butter and heat.
Mary Esther Adamson, Source: "Tested and Approved Recipes," Good Housekeeping, August 1917, 84.
Luncheon Tomatoes
6 medium-sized tomatoes
Grated American cheese
6 eggs
3/4 cupful evaporated milk
Salt and paprika
Scald and peel the tomatoes and scoop out, leaving a thick shell. Dredge each with salt, and put in a pan with a little water. In the bottom of each tomato put a layer of grated cheese; cook ten minutes in the oven, then drop a raw egg in each and put back in the oven and cook about fifteen minutes, or until the eggs are set. Serve each tomato on a slice of toast with the following sauce:
Stir together over the fire, six tablespoonfuls grated cheese and the evaporated milk until the cheese is melted and the mixture is smooth. Add salt and paprika to taste.
Mrs. Ian Maclaren, Source: "Tested and Approved Recipes," Good Housekeeping, August 1917, 84.
Stuffed Eggplant-Shells
2 eggplants weighing about 1 lb. each
1 chopped green sweet pepper
2 tablespoonfuls butter or other shortening
1 cupful dry bread-crumbs
Boiling water
1.5 teaspoonfuls salt
Speck pepper
1/2 chopped onion
Cut out the inside of the eggplant, leaving a shell about one-half inch thick; cook in boiling salted water for five minutes. Fry the onion, pepper, and eggplant-pulp, all chopped, in the butter for about ten minutes. Then add the bread-crumbs, one and one-half cupfuls boiling water, and seasoning. Fill eggplant-shells with this mixture and sprinkle dry crumbs over the top. Place in a pan with a little water and bake one-half hour.
Mrs. Ian Maclaren, Source: "Tested and Approved Recipes," Good Housekeeping, August 1917, 84.
Chicken Gelatin
1 3- to 4-lb. Chicken
3 hard-cooked eggs
1 lb. cold cooked tongue
Celery-salt
1 tablespoonful granulated gelatin
2 tablespoonfuls cold water
1 pint clear brown stock
Roast the chicken. When cold slice and lay in a mold with alternate layers of sliced tongue and occasional slices of hard-cooked eggs; season with celery-salt. Soak gelatin in cold water five minutes and dissolve in boiling stock. Pour it over the meat. Let stand several hours in a refrigerator before unmolding. This recipe will serve at least eight persons.
Miss Estelle Claeys, Source: "Tested and Approved Recipes," Good Housekeeping, August 1917, 84.
