Martha
Reynold’s Recipes That
Save Points
Nutrition
Hints, Preserving
Copyright 1943, Chicago Times Inc., Chicago, IL
“How to turn the
colored stamps in the War Ration Book into hearty, healthy meals is a problem
for the experienced housewife as well as the new bride.”
Written at a time in our nation’s history when frugality was
not only a household necessity, but also a patriotic duty, this book gives recipes and
tips for serving the healthiest meals possible with minimal waste. The housewife is given the responsibility to
keep the family healthy and well fed in order to support the war effort. Men need proper nutrition in order to serve in
the armed forces and the rest of us need strength to keep the home front
flourishing.
One tip for stretching the meat ration involves saving bits
of meat remaining from several dinners in the refrigerator. Then, to make sandwiches for the children’s
lunches, grind the meat pieces with some pickles and salad dressing. I can only imagine how this would go over at my house!
Dessert recipes are included that use sweeteners other than
sugar, such as syrup or honey.
Sexist sentiments in this book aside, I’m reminded of the great spirit of
the American people to come together in times of great need.
During World War II, we saw this quality when households
were faced with rations on not only food but on gasoline, tires, nylons and
more. The greatest sacrifice, of course,
was of the young men heading to war.
In present times, I see this quality during times of natural
disasters. When a community is
devastated by a tornado, neighbors rush in to help. Stories of bravery and sacrifice abound as
strangers come to the rescue.
So much has changed since the 1940’s, but some things remain
the same. Great adversity still brings
us together.
Following is a recipe from this cookbook that my family has
enjoyed:
Golden Cheese and
Rice
½ cup raw,
white rice, washed
3 cups
scraped, shredded, raw carrots
2 cups
grated, processed American cheese (I used cheddar)
2 eggs,
beaten
1/8 teaspoon
pepper
1 ½
teaspoons salt
2
tablespoons minced onion
½ cup milk
Cook rice, as in boiled rice, adding carrots the last 5
minutes of cooking. Drain. Combine with remaining ingredients, reserving
½ cup cheese. Place in a greased, or
oiled, 1 ½ quart casserole, and sprinkle remaining cheese on top. Bake in a moderate oven of 350 degrees F. for
30 minutes. Serves 6.
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