[PondEdge]

a serendipitous Project Gutenberg file find I thought worth sharing:

http://www.gutenberg.org/files/15464/15464-h/15464-h.htm

"This book is planned to solve the housekeeper's problem. It shows how to substitute cereals and other grains for wheat, how to cut down the meat bill by the use of meat extension and meat substitute dishes which supply equivalent nutrition at much less cost; it shows the use of syrup and other products that save sugar, and it explains [pg 5] how to utilize all kinds of fats. It contains 47 recipes for the making of war breads; 64 recipes on low-cost meat dishes and meat substitutes; 54 recipes for sugarless desserts; menus for meatless and wheatless days, methods of purchasing—in all some two hundred ways of meeting present food conditions at minimum cost and without the sacrifice of nutrition."

HTH

ETA: "This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net"

ETA: pdf file uploaded to library: "Foods that Will Win the War and How to Cook Them"

 

[IamZeke]

Because it is a Gutenberg book, you can download the pdf and upload it here to our library if it will fit the space allowance. It is a public domain book and does not violate copyright law for general distribution.

Do it and you can use this thread for your announcement of your uploading here at SB.

 

[PrettyBadass]

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
¼ 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, ⅛ 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.


Interesting. I stock zero corn bc I dislike cornbread and corn tortillas are timely, but maybe I can test a few of these recipes.

 

[PrettyBadass]

"If possible, buy meat trimmings. They cost 20 cents a pound and can be used in many ways."

I wish.

 

[PondEdge]

Conservation recipes: wheatless, sugarless, using potatoes

Similar to the original posted file, the New York State Food Commission issued three pamphlets:

• "Without Wheat": "Wheatless does not mean bread less, nor cakeless, nor even pie less. You can use other flours. There are corn, rice, potato, barley and oaten flours from which to choose. All you need is some reliable recipes and a little practice to have good and wholesome wheatless meals."
  
• "Sweets without Sugar": "The following recipes will show how to have cookies, cakes, desserts and even conserves without any sugar at all. Try them and see what good food call be made without sugar. These recipes have been tested by the Department of Foods and Cookery, Teachers College, and by the Bureau of Conservation."
  
• "Potato Possibilities": "Since all families have potatoes "boiled, baked, mashed and fried", such recipes are not included in this pamphlet. The recipes given here are suggested as more unusual ways of preparation."

A pdf of each has been uploaded to the SB library.

HTH

(source: http://www.archives.gov/nyc/education/food-wwi.html#document)

 

[swen_out_west]

Because it is a Gutenberg book, you can download the pdf and upload it here to our library if it will fit the space allowance. It is a public domain book and does not violate copyright law for general distribution.

Do it and you can use this thread for your announcement of your uploading here at SB.

I think that book might actually already be downloaded. I know it was this site when I first was made aware of it on another thread a couple of years ago.

 

[IamZeke]

A pdf of each has been uploaded to the SB library.

HTH

(source: http://www.archives.gov/nyc/education/food-wwi.html#document)

Good for you, sir, and our thanks for helping SB more educational.

 

[PondEdge]

temperature conversions

These old recipes don't use degrees for the temperature settings but I found several sources that "translate" appropriately and having dealt with gas marks, this is the one I thought most useful: http://www.food.com/library/oven-temperature-528

HTH

 

[TitanRX8]

Something interesting when looking through the recipes is the ones that are for bread making. It says to use yeast cake...What is that you say? Me too until I looked it up...it seems that it was the way they used to package yeast before they came out with the dry stuff. Anyway, I found a conversion chart here... http://www.redstaryeast.com/lessons-yeast-baking/yeast-conversion-table

Works out to 2/3 oz yeast cake (or 1/3 of a 2 oz cake) equals 1 .25 oz package or 2 1/4 teaspoons bulk. That is for up to 4 cups of flour. See the chart above for different quantities.

I guess back in the day when you cooked it was one of those wing it things. Pinch of this, handful of that...

 

[staarfire]

that is an awesome site. Thank you!

 

[NY Min]

Something interesting when looking through the recipes is the ones that are for bread making. It says to use yeast cake...What is that you say? Me too until I looked it up...it seems that it was the way they used to package yeast before they came out with the dry stuff.

Yep, that's what we used to make bread when I was a kid. You bought it in the refrigerated section of the grocery store.