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    Victory Cook Book: How to Eat Well, Live Well, Plan Balanced Meals Under Food Rationing
    Victory Cook Book: How to Eat Well, Live Well, Plan Balanced Meals Under Food Rationing
    Victory Cook Book: How to Eat Well, Live Well, Plan Balanced Meals Under Food Rationing
    Ebook117 pages41 minutes

    Victory Cook Book: How to Eat Well, Live Well, Plan Balanced Meals Under Food Rationing

    By Read Books Ltd.

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    About this ebook

    This American war-time volume is a collection of recipes, tips, and tricks for maintaining a nutritional, balanced diet during the rationing of the Second World War.

    The Victory Cook Book features a wealth of simple recipes intended to save ration points, perfect for food shopping on a budget. Immerse yourself in what was reality for so many American families during the 1940s, and discover new meals and substitutes to make your family dinners a little more interesting. Enjoy exploring these vintage recipes and save money while creating wonderful, healthy meals.

    The chapters featured in this volume include:
      - How to Feed Your Family in Wartime
      - One-Dish Dinners
      - Meat and Vegetable Pie
      - Soups Full of Vim Vigor and Vitamins
      - Making Meat Rations S-T-R-E-T-C-H
      - Fish Dishes that have Ration Points
      - Eggs are Good Meat Substitutes
      - Get Acquainted with Soya Beans and Peanuts
      - Desserts that Spare Sugar
      - Keeping A Wholesome Home
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateJan 31, 2013
    ISBN9781447483311
    Victory Cook Book: How to Eat Well, Live Well, Plan Balanced Meals Under Food Rationing

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      Book preview

      Victory Cook Book - Read Books Ltd.

      HOW TO FEED YOUR FAMILY IN WARTIME

      Simple Recipes that save Ration Points

      Healthy eating and healthy living are more important than ever. Every day you read the urgent warning that Uncle Sam needs us STRONG. It is the patriotic job of every wife and mother to keep her household well, well nourished, well prepared for the strain of extra work and wartime worries. Good food is a vital part of strengthening a nation for war. A healthy home must be a clean home, too. That’s why the makers of LYSOL Disinfectant offer this timely book for home-makers. The text matter on nutrition, the suggestions for balanced meals, the recipes, have all been prepared by Demetria Taylor, nationally known home economics consultant. The rules for thorough cleaning, the use of a disinfectant in the kitchen, bathroom, sickroom, etc., are by the staff of

      LYSOL DISINFECTANT

      ONE-DISH DINNERS . . . HOUSEWIVES who WORK

      One-dish dinners solve many problems for busy homemakers, whether they work a shift in a war factory, or devote their spare time to the Red Gross, A.W.V.S. and other war activities. You see, one-dish dinners save time, save fuel, and save dishwashing. In a single dish, meat, vegetables and an energy food such as potatoes, macaroni, noodles, rice, hominy, or biscuits, are combined. All that is needed to complete an appetizing, balanced meal is a first course of soup or tomato juice, a salad, and a simple dessert. Often the last two courses can be combined in a dessert-salad.

      One-dish dinners can be cooked in the oven or on top of the stove and usually they can be brought to the table right in the dish in which they were cooked. Often the entire dish can be prepared the night before, stored in the refrigerator and re-heated for dinner the following night.

      Every one of the recipes and menus that follow were actually prepared and served by a homemaker who works all day in an airplane factory and cooks dinner for her family at night. She says I’ve tried every recipe, with its menu. They are simply grand—such a great help. My husband and sons are delighted with them. Now you try them, won’t you?

      Meat and Vegetable Pie

      Arrange alternate layers of asparagus, meat and peas in a casserole. Pour gravy into casserole. Cover and chill in refrigerator until ready to serve. Prepare biscuit mix according to directions on the package, roll out 1/2 inch thick on floured board and cut with biscuit cutter. Arrange biscuits on casserole. Bake in a hot oven (450° F.) 15-18 minutes, or until biscuits are brown.

      (Start the meal with chilled tomato juice. With the casserole serve raw carrot strips. End with a fruited gelatine dessert and coffee or tea.)

      *Bouillon Gravy

      Melt fat; add onion and cook over low heat until onion is soft but

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