1940-1949
Morris County Cooks 1940-1949
Menu
Cream of Tomato Soup, Cream of Corn Soup, Potato Peanut Butter Soup
Frankfurter Dinner, Mock Chicken Stew, Swiss Steak, Stuffed Meatloaf
Scalloped Potatoes with Corn, Sweet Potato Souffle, Baked Vegetable Loaf
Golden Glow Cola Salad, Dandelion Greens with Bacon
Soya Spoon Bread, Corn Meal Muffins
Honey Bit Cookies, Soy Cake, Peanut Butter Gingerbread
Golden Parade, Jim-Jam Punch
"Cream of Tomato Soup
(serves 4)
Two cups canned or stewed tomatoes, 1 slice onion, minced, 3 tablespoons butter or substitute, 3 tablespoons flour, 2 cups milk, salt and pepper, paprika. Cook tomatoes and onion 10 minutes, force through sieve. In another pan melt butter, add flour and cook a few minutes. Add milk and cook, stirring constantly until thickened. Reheat tomato puree and pour gradually into the milk sauce, stirring briskly all the time. Do not allow to boil. Add seasoning and serve at once.”
---“Modern Menus,” Gaynor Maddox, Daily Record, March 5, 1943 (p. 4)
“Potato Peanut Butter Soup
(serves 4)
Four cups peeled, diced potatoes, 2 onions, minced, 2 tablespoons bacon fat, 1 teaspoon salt, ¼ cup peanut butter, 1 cup undiluted evaporated milk, 3 slices enriched white bread, 2 tablespoons peanut butter (additional), 1/8 teaspoon nutmeg. Cook potatoes in boiling water to cover. Drain off liquid, reserving enough to make 3 cups. Put potatoes through ricer. Cook onions slowly in bacon fat for 2-3 minutes. Add reserved potato water, riced potatoes, salt and peanut butter and heat together to blend. Then add milk. Toast bread on one side only. Spread untoasted side with peanut butter and slide under the broiler to heat until slightly melted. Cut toast quickly into small cubes and sprinkle over soup. Garnish with nutmeg.” ---“Modern Menus,” Gaynor Maddox, Daily Record, September 20, 1943 (p. 4)
“Frankfurter Dinner
(using leftover frankfurters and sour milk)
2 tbsp. shortening, 2 medium onions, sliced, ¼ cup diced green pepper, 3 frankfurters, sliced thin, 2 cups tomatoes, pulp and juice, 1 tsp. salt, ½ tsp. pepper. Melt shortening, brown onions and green peppers slightly. Add frankfurters, tomatoes, salt and pepper to bring to boil. Pour into 8” X 8” baking pan. Cover with Cornbread Batter:, ½ cup sifted flour, ¾ cup yellow cornmeal, ½ tsp. soda, ½ tsp. baking powder, 1tsp. salt2 tbsp. shortening, 1 egg, beaten, 2/3 cup sour or sweet milk. Sift dry ingredients together, cut in shortening. Add egg to milk and stir into dry mixture. Spoon carefully over meat mixture. Bake at 425 degrees F. for 25-30 minutes. Serves 4 to 6.”---Daily Record, January 25, 1944 (p. 7)
“Mock Chicken Stew
(6 servings)
One and one-half pounds veal shoulder or neck, 2 ½ teaspoons salt, ½ teaspoon pepper, 3 tablespoons flour, 4 tablespoons vitamined margarine, 2 cups water, 6 carrots, 6 small potatoes, 6 small onions, 6 cups hot water. Cut veal into serving pieces; sprinkle with half the salt and half the pepper; roll in flour. Brown in margarine over low heat. Add 2 cups water, cover and cook slowly 1 hour. Add carrots, potatoes and onions; add remaining seasonings and water. Cover and cook slowly another hour.” ---“Modern Menus,” Gaynor Maddox, Daily Record, October 14, 1944 (p. 4)
“Swiss Steak
(Six servings, plus leftovers)
Three pounds round steak, 4 tablespoons flour, ½ teaspoon ginger, 1 ½ teaspoons salt, 2 tablespoons prepared mustard, 1 ½ cups boiling water, 12 small onions. Cut steak in serving pieces. Mix flour, ginger, and salt; roll meat in mixture. Brown the pieces of meat very quickly over direct heat and place them in a 1 ½-quart casserole. Add mustard and hot water. Arrange onions over the top; cover the dish and bake in a moderate oven (350 degrees F.) about 1 ½ hours or until meat is tender. About 1/3 of the meat will be left over for tomorrow night’s meal.” ---“Modern Menus, Gaynor Maddox, Daily Record, July 8, 1940 (p. 3)
“Stuffed Meat Loaf
(serves 6-8)
One pound ground beef, 3 tablespoons finely chopped green pepper, 4 tablespoons finely chopped onion, ½ tablespoon Worcestershire sauce, ¼ teaspoon sage, if desired; ½ cup soft bread crumbs, ¼ cup water, tomato juice, or soup stock, 1 egg, stuffing. Combine all ingredients. Mix well. Make a layer of one-half the meat mixture in a loaf pan. Cover with stuffing, press remaining meat mixture over the stuffing. Bake in a moderate oven (350 degrees F.) for 1 hour.” ---“Modern Menus,” Gaynor Maddox, Daily Record, May 5, 1943 (p. 4)
“Scalloped Potatoes with Corn
(using leftover potatoes) 4 medium sized cooked potatoes, sliced, 1 cup corn, 1 tsp. salt, Dash pepper, ¼ tsp. paprika, 1 tbsp. shortening, 1 cup milk Place a layer of potatoes, then a layer of corn in greased baking dish. Sprinkle with salt, pepper and paprika. Dot with bits of shortening. Repeat the layers until all ingredients are used. Pour milk over the top. Bake at 375 degrees F. for 45 minutes. Serves 6.”---Daily Record, January 25, 1944 (p. 7)
“Sweet Potato Souffle
(about 6 servings)
Two cups sweet potatoes, cooked and mashed, ¾ cup hot milk, 1/3 cup fortified margarine, 1 teaspoon grated lemon rind, ¾ teaspoon salt, pepper, 3 egg whites, stiffly beaten. To mashed sweet potatoes add hot milk and margarine; beat until fluffy. Add lemon rind, salt and pepper. Fold in egg whites beaten stiff but not dry. Pile lightly into a greased casserole. Bake in a hot oven (400 degrees F.) 30 to 35 minutes or until puffy and browned.”---“Modern Menus,” Gaynor Maddox, Daily Record, October 30, 1944 (p. 4)
“Baked Vegetable Loaf
(serves 6)
One and one-half cups diced cooked potatoes, 2 cups diced cooked carrots, 4 tablespoons chopped green peppers, 4 tablespoons chopped onion, 1 cup bread crumbs, ¼ cup melted butter, 1/3 cup beef stock or thin gravy, 1 egg, ½ teaspoon salt, 1/8 teaspoon pepper, ¼ cup molasses. Add breadcrumbs, butter, beef stock, beaten egg, seasoning and molasses, to vegetables. Mix thoroughly. Turn into an oiled loaf pan and bake in hot oven (400 degrees F.) 1 hour. Serve with mushroom sauce.”---“Modern Menus, Gaynor Maddox, Daily Record, March 6, 1943 (p. 4)
“Golden Glow Cola Salad
One package cola-flavored gelatin, 1 ½ cups hot water, ½ cup canned pineapple juice, 1 tablespoon vinegar, 1 cup grated raw carrots, ½ cup sliced celery, ½ teaspoon salt, 1 cup diced canned pineapple. Dissolve gelatin in hot water. Add pineapple juice and vinegar. Chill until slightly thickened. Season carrots and celery with salt; add pineapple. Fold into slightly thickened gelatin. Turn into large mold or individual molds. Chill until firm. Unmold on crisp lettuce. Serve with mayonnaise or French dressing.”
---“Modern Menus,” Gaynor Maddox, Daily Record, August 3, 1942 (p. 10)
“Dandelion Greens with Bacon
Fresh vegetables—not rationed, and let’s hope soon from your Victory Garden—are the big “eat” news in war kitchens…
Two tablespoons fat, 1 cup bread crumbs, 1 pint cooked and chopped greens, 1 tablespoon onion juice, 1 tablespoon vinegar, or lemon juice, salt and pepper. Brown the crumbs slightly in the melted fat; add the greens and the remaining ingredients. When the mixture is hot, shape it into a loaf on the plate, garnish it with slices of hard-cooked egg, and place spices of broiled bacon on top.” ---Modern Menus,” Gaynor Maddox, Daily Record, April 23, 1943 (p. 4)
“Soya Spoon Bread
Three-quarters cup corn meal, ¼ cup soya grits, 1 teaspoon salt, 2 cups cold water, 1 cup milk, 2 or 3 eggs, separated, 2 tablespoons melted fat. Mix together the corn meal, soya grits, salt, and water. Let the mixture come to a boil and bowl 5 minutes, stirring constantly. Add the milk, beaten egg yolks, and melted fat. Beat the egg whites stiff and fold into the mixture. Pour into a well-greased baking dish and bake in a moderate oven
(350 degrees F.) for about 1 hour. Serve at once from the baking dish.”---“Modern Menus,” Gaynor Maddox, Daily Record, January 29, 1944 (p. 4)
“Corn Meal Muffins
(makes 12 muffins)
One cup yellow corn meal, ¾ cup flour, 1 teaspoon salt, 4 teaspoons baking powder, 3/.4 cup milk, ¼ sorghum, 1 egg, 1 tablespoon melted shortening. Sift dry ingredients, add gradually milk and molasses, beating in egg and shortening last. Bake in moderate oven (375 deg. F.) for 25 minutes.” ---“Modern Menus,” Gaynor Maddox, Daily Record, July 7, 1942 (p. 4)
“Honey Bit Cookies
Get your Christmas cookies for your GI Joes in the mail before next Sunday. Otherwise they may not reach him in time. Make your cookies “Good travelers.” If cut in squares or oblongs, they pack better. One cup sugar, ½ cup butter or fortified margarine, 3 tablespoons honey, ¼ teaspoon salt, ½ teaspoon vanilla, 1 ½ cups flour, 2 teaspoons baking powder, ½ cup chocolate bits, 2 eggs. Add the sugar gradually to the margarine, beating as you add. Stir in the honey and add the eggs, one at a time. Beat well. Add the salt and vanilla. Sift together the flour and baking powder and add, beating well. Drop one greased baking sheet and shape into squares. Dot top with chocolate bits. Bake in moderate oven (350 degrees F.) about 15 minutes.” ---“Modern Menus,” Gaynor Maddox, Daily Record, October 11, 1944 (p. 4)
“Soy Cake
Soybeans are getting star rating on the pantry shelf as war-time food with what it takes. Their high percentage of protein makes them valuable when meat is scarce. One-quarter cup shortening, ¾ cup sugar, ½ teaspoon salt, 1 egg, beaten; 2 cups sifted flour, ½ cup sifted high fat soy bean flour, 4 teaspoons baking powder, 1 ¼ cups milk, 1 teaspoon vanilla. Cream shortening until fluffy. Add sugar gradually and cream mixture well after each addition. Add salt and egg and beat well. Sift together twice the flour, soybean flour and baking powder. Add vanilla to milk. Add dry ingredients and milk alternately to the creamed mixture, stirring well after each addition. Pour into two greased layer pans and bake in a moderate oven until done (about 25 minutes). Turn out on a rack to cool and frost as desired or serve with a
sauce.” ---“Modern Menus,” Gaynor Maddox, Daily Record, October 25, 1943 (p. 4)
“Peanut Butter Gingerbread
(12 to 15 pieces) Three cups enriched flour, 1 ½ teaspoon soda, 2 teaspoons ginger, ½ teaspoon ground cloves, 1 teaspoon cinnamon, ½ cup peanut butter, ½ cup sugar, 2 eggs, beaten, 1 cup molasses, 1 cup buttermilk, ½ teaspoon salt. Sift flour, measure and sift again with the soda, ginger, cloves, cinnamon and salt. Cream peanut butter. Add sugar gradually and continue creaming until well blended. Add the sifted dry ingredients alternately with the buttermilk, beating well after each addition. Pour into a greased 9 X 13-inch pan and bake in a moderate oven (375 degrees F.) for 30 to 35 minutes.” ---“Modern Menus, Gaynor Maddox, Daily Record, October 7, 1943 (p. 6)
“Golden Parade
(serves 8) One No. 2 can apricots or 2 cups cooked dried apricots, ½ cup lemon juice, 1 cup orange juice, 2 bottles gingerale, fresh mint, ice cubes. Put apricots through strainer. Add lemon and orange juice. Mix with gingerale before serving and pour over ice cubes in tall glasses. Garnish with lemon and mint.” ---“Modern Menus,” Gaynor Maddox, Daily Record, July 13, 1942 (p. 4)
“Jim-Jam Punch
Two cups raspberry jam (or other flavor), 1 cup boiling water, ½ cup lemon juice, 4 cups water. Mash jam, adding boiling water. Place over heat and melt, stirring constantly. Add lemon juice and water. Strain. Chill.
Serve in tall glasses with ice and garnish with lemon slices.”---“Modern Menus,” Gaynor Maddox, Daily Record, July 13, 1942 (p. 4)
Food news & notes
“Tomorrow’s Menu
Breakfast: Blackberries, cornmeal muffins, fried salt pork, coffee, milk. Luncheon: French vegetable salad, hot buttered whole wheat toast, maple custard, tea, milk. Dinner: Stewed chicken, steamed rice, green beans, lettuce and tomato salad, cottage pudding, sugarless sauce, coffee, milk.”
---“Modern Menus,” Gaynor Maddox, Daily Record, July 7, 1942 (p. 4)
“’Victory Gardens’ moved into high gear when a meeting of experienced growers and OCD officials of Morris Township and Morristown met in the office of the Morris County Extension Service to iron out difficulties and to arrange for a Victory Garden Mass Meeting to be help in the auditorium of the Morristown High School on March 15 at 8 P.M….Winter Mead, chairman of the Morristown OCD, drew attention to the limited number of coupons in War Ration Book NO. 2 from which residents can draw canned goods supplies. This fact, he felt, made it a necessity for everyone to grow a Victory Garden. ‘This area is indeed fortunate,’ said Paul F. Rochelle chairman of the Township Defense Council. ‘In having so many experienced gardeners who are eager to help the beginners over the ‘rough spots.’”---“Victory Gardens Drive of OCD In High Gear,” Daily Record, March 6, 1943 (p. 1)
“Rationing Processed food: A, V and C blue stamps in War Ration Book Two, totaling 48 points, good for the purchase of canned, bottled and processed foods during the month of March. Use your high point stamps first: buy carefully so your points last out the month. Use fresh vegetables and fruits…they are not rationed… Sugar: Stamp No. 11 in War ration Book One is valid for three pounds until March 15. Coffee: Stamp No. 25 in War Ration Book One is good for one pound of coffee until March 21.” ---Daily Record, March 6, 1943 (p. 3)
“Tomorrow’s Menu
(Eat the basic 7 every day)
Breakfast: Tomato and lemon juice, oatmeal, enriched white bread toast, strawberry jam, coffee, milk. Luncheon: Lamb and barley broth (from yesterday’s lamb stew base), whole wheat toast, celery, cup custard, tea, milk. Dinner: Shoulder pork chops with cream gravy, baked sweet potatoes, buttered spinach, enriched bread, butter or margarine, apple brown Betty, top milk, tea, milk.” ---“Modern Menus, Gaynor Maddox, Daily Record, May 4, 1943 (p. 4)
“Always look on left-overs as ‘food on hand,’ rather than as scraps which can’t be wasted. If they are kept perfectly refrigerated, they will have flavor, nutrition and good consistency. Left-over meats are better if cooked a short time. The same applies to left-over cooked vegetables. In making a stew for Monday’s dinner from food left from Sunday, start it with some fresh uncooked garden vegetables. Stew them in stock made from bones. When nearly tender, add the left-over cooked vegetables and meat. Thicken, season delicately with garden herbs and add dumplings. Cover and cook about 15 minutes.”---“Modern Menus, Gaynor Maddox, Daily Record, April 17, 1943 (p. 4)
“Fresh milk, frozen with extreme rapidity at minus 20 degrees, may be kept months, and when thawed out is as appetizing and tasty as it was in its original condition.” ---“Frozen Milk,” Daily Record, September 5, 1946 (p. 20)
“The tomato was shown to be most popular in a victory garden survey in 1945. Department of agriculture reports show 88 per cent of farm gardens and 90 per cent of non farm gardens grew tomatoes; 85 per cent lettuce and potatoes; 72 per cent radishes and 70 per cent peas and cabbage.” ---“Tomato Most Popular,” Daily Record, October 4, 1946 (p. 5)
“One of the latest household aids is a greaseless frying pan, requiring no fat whatever, yet not scorching or sticking to the foods cooked in it. It is lined with one of the silicones, those remarkable new compounds of silica and carbon now used for a host of purposes.” ---“Greaseless Frying Pan,” Daily Record, October 5, 1949 (p. 6)