Rational Rationing

Due to the rationing programs, every country involed and many Americans looked elsewhere for alternatives.  Molasses was a reasonable choice, especially since it was the preferred baking sweetener at the time.  White table sugar was considered a luxury item, used in candy and drink sweeteners, and it cost about twice as much as molasses.  This would change in 1919 at the end of the war when the price of white sugar dropped dramatically.

Foods That Will Win The War And How To Cook Them, by Goudiss and Goudiss, summed it up thusly:  “One ounce of sugar less per person, per day, is all our Government asks of us to meet the world sugar shortage. One ounce of sugar equals two scant level tablespoonfuls and represents a saving that every man, woman and child should be able to make. Giving up soft drinks and the frosting on our cakes, the use of sugarless desserts and confections, careful measuring and thorough stirring of that which we place in our cups of tea and coffee, and the use of syrup, molasses or honey on our pancakes and fritters will more than effect this saving."

This book was very popular when it was published in 1918, and while dated, is chock full of useful recipes that are not only easy, but some are still enjoyed today.  Enjoy a few of these recipes from the book, which is available for free online, wherever you can find digital books.

 

 

 

MEATLESS SAUSAGE  Alternative for meat.

1 cup soaked and cooked dried peas, beans, lentils or lima beans

1/2 cup dried breadcrumbs

1/4 cup fat

1 egg

1/2 teaspoon salt

1 teaspoon sage

Mix and shape as sausage.  Roll in flour and fry in dripping.

 

WAR BREAD  Alternative for white bread.  Really meant to space out wheat.

2 cups boiling water

2 tablespoons sugar

1 1/2 teaspoons salt

1/4 cup lukewarm water

2 tablespoons fat

6 cups rye flour

1 1/2cups whole wheat flour

1 cake yeast

To the boiling water, add the sugar, fat and salt.  When lukewarm, add the yeast which has been dissolved in the lukewarm water.  Add the rye and whole wheat flour.  Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a moderately hot oven.

 

PEANUT BRITTLE  Candy substitute

1 cup corn syrup

1 tablespoon fat

1 cup peanuts

Boil syrup and fat until brittle when tested in cold water. Grease a pan, sprinkle the roasted and shelled peanuts in it, making an even distribution, then turn in the syrup. When almost cold mark into  squares. Coconut, puffed wheat or puffed rice may be used for candy instead of peanuts.

 

RAISIN AND PEANUT LOAF  Sweetbread

Put equal quantity of seeded raisins and roasted peanuts through the food chopper, using the coarsest blade. Moisten with molasses just enough so that the mixture can be molded into a loaf. Chill, cut and serve as candy. Chopped English walnuts combined with chopped dates or figs make a very delicious loaf sweetmeat.

 

WARTIME CANDY  Candy substitute

2 cups corn syrup

1/2 teaspoon soda

1 teaspoon water

2 tablespoons vinegar

Boil the syrup for fifteen minutes, then add the soda. Cook until a little snaps brittle when dropped in cold water. Add the vinegar when this stage is reached and pour into oiled pans. When cool enough to handle, pull until white; make into inch-thick rolls and clip off into neat mouthfuls with oiled scissors, or chill and break into irregular pieces when cold.