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In the early nineteen forties,women shopped with ration stampsthat limited the amount of groceries they bought in order tosupport the war effort. To supplement the their meager rations,they grew vegetable gardens in spare plots of land and also intheir own back yards. Neat rows of lettuce, tomatoes, yellow waxbeans, green onions, cabbage and yellow squash were plantedeverywhere. Since the ingredients for the meals depended uponwhat was available in the cupboard and the garden, the homecooks really had to stretch their imaginations.
For a late afternoon lunch, leaves of cabbage were stuffed withground meat, uncooked rice, stewed tomatoes and a pinch of sugar.
Stuffed Cabbage Leaves
(Serves 8)
8-large cabbage leaves, washed and left whole
1-lb. ground meat
1-cup rice, uncooked
1-can stewed tomatoes, chopped
1/4-tsp sugar
1/2-cup onion, chopped
salt and pepper to taste
Directions: In a large pot boil enough water to cover the cabbageleaves. Turn down the heat and add the cabbage leaves for threeminutes until the leaves are softened. Into a large bowl: mix theground meat,the uncooked rice,the onion and the sugar.Season with the salt and the pepper. After the ground meat mixture is well combined. Spoon enough of the meat mixture into the cabbageleaves. After they are filled with the meat mixture. Roll eachfilled leaf and secure it with a toothpick. Line a baking dish with the stuffed leaves and pour the stewed tomatoes over them.Bake at 350 degrees for forty-five minutes to an hour. Serve with a bowl of lettuce and tomatoes with a sweet boiled vinegarsalad dressing.
Boiled Vinegar Salad Dressing
1-cup white vinegar
1/2-cup sugar
1/2-cup water
salt and pepper to taste
Directions: In a saucepan: add the white vinegar, the sugar and the water on medium-high heat. Stir frequently until the vinegarthe sugar and the water are well combined. Let cool. Pour the salad dressing over the lettuce and the tomato and combine themuntil the salad is well coated with the dressing.
Yellow squash is so versatile to prepare. It is good steamed withsome butter and nutmeg, baked into a favorite casserole or slicedthin and dipped into an egg wash, then rolled into a seasoned corn meal and flour mixture and dropped into a pan of hot vegetable oil.
Fried Yellow Squash
4 or 5 yellow squash, slice thin
2-eggs,beaten
1/4-cup water
1-cup flour
3/4-cup corn meal
Salt and pepper to taste
3-cups vegetable oil
Directions: Beat the eggs with the water. Soak the slices of the yellow squash in the egg wash mixture. Soak the squash for fifteen minutes. In a bowl: mix the yellow corn meal, the flour,and the salt and pepper. Evenly coat the slices of yellow squashin the seasoned corn meal and flour mixture. In a deep fryer:Gently drop the coated slices of the squash into the hot vegetable oil and fry until they are golden brown.
Crispy yellow wax beans have never failed to please the mostfinickey appetites with bacon added to them. For the carb conscious, olive oil is substituted.
Yellow Wax Beans With Bacon
2-lbs. fresh yellow wax beans, parboiled
2-slices bacon, cut into pieces
1/4-cup onion, chopped
Directions: In a skillet, cook the bacon pieces until they aredone. Remove them from the skillet and set them aside. Saute theonion in the bacon grease, or olive oil until it is transparent.Add the parboiled wax beans and the bacon pieces. Coat the waxbeans evenly with the bacon grease or the olive oil.
When the sugar ration ran low, a sugarless lemon pie was inventedfor those times when a dessert was needed before the ration stamps ran out.
Lemon Victory Pie
(8-inch pie)
Graham cracker crust
16-graham crackers
2-Tlb sugar
1/4-cup of butter or margarine, melted
Directions: Combine the ingredients and press them in a eight inch pie pan. Bake in a 150 degree oven for ten minutes.Filling:
1-1/3-cups sweetened condensed milk
1-tsp. grated lemon rind
1/2-cup lemon juice
2-egg yolks, mixed well until thickened
Directions:Combine the ingredients. Heat the oven to 350 degrees.
Meringue:
2-egg whites
pinch of salt
1/4-tsp vanilla
sugar to stiffen egg whites
Directions: Mix the egg whites in a medium bowl add the salt andthe vanilla. Set the mixer at high speed adding the sugar a little at a time. When the egg whites have formed white peaks,spoon them on top of the pie mixture. Bake the pie for ten tofifteen minutes. Serve cooled.
Cooking since the age of fifteen, the author has always lovedlearning food history.
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