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Use It All; Wear It Out; Make It Do; or Go Without! - Page 2

© Carey Draeger

Rationing was established to distribute fairly whatever food was available to home-front markets, but it did not guarantee that everyone would find the foods for which they had coupons. The military's needs were met first, so shortages of certain foods quickly became unavoidable. Points were figured geographically, but food supplies differed regionally, even within a state. While some cuts of meat might require 12 points per pound in Detroit, they would only require 6 points in Chicago.

Faced with inevitable shortages, housewives spent much of their day budgeting and planning meals. Their innovative ideas quickly became apparent in the recipes for sugarless or low-sugar cookies and cakes that appeared in newspapers and magazines. Other sweetening agents, such as honey, molasses, sorghum and Karo syrup, were substituted in desserts or atop pancakes and hot cereal. Wartine required many cooks to fall back on Depression-era recipes that used oatmeal or soybean flour in casseroles and stews as meat extenders.

Many cookbooks were written to assist the wartime cook as she dealt with meat, sugar and egg rationing. The book "Thrifty Cooking for Wartime" by Alice B. Winn-Smith (1942, The Macmillan Company) is a charming example of the kinds of books women turned to for help. In the book's preface, Winn-Smith writes, "In this book are many helpful suggestions that will make your meal planning easier while going through these experiences. After all, we owe it to our families to keep the home fire burning as comfortably as possible, while they are so willingly doing everything to protect it."

Nutritionists and cookbook authors suggested housewives serve more meatless meals, something we've discovered today is a healthy alternative, but was considered a patriotic sacrifice during the war years. Winn-Smith reminded readers, "Remember, much of the meat is needed by 'our boys,' and the use of some of these meat cuts that are less important for supplying the armed forces, definitely helps in the conservation program."

Here is Winn-Smith's recipe for a nut casserole:

Nut Casserole

2 quarts boiling water, salted

1 cup spaghetti or macaroni

1 cup chopped peanuts

1 cup grated cheese

1 tablespoon chopped onion

1/3 cup bread crumbs

2 cups thick tomato juice or canned tomatoes

1/4 teaspoon pepper

1 teaspoon salt

2 tablespoons melted butter or margarine

Drop the spaghetti or macaroni into the boiling salted water and cook until tender (not soft), about 25 minutes. Drain and lightly mix with the peanuts, grated cheese and onion, place in a greased casserole. Season the tomatoes with the salt and pepper, and pour them over the spaghetti. Mix the melted butter with the bread crumbs, and sprinkle over the top. Bake in a 350 degree oven for 30 minutes or until nicely browned.

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