Archive for In the Kitchen

Fluffy Fun With Food

I recently came into possession of a cookbook pamphlet called “Fun With Food by Lynne White”.  While it is not dated, I am making a best guess estimate of printing as the late 40’s, based on the illustrations in the book and the backstory I found online from the company website. I have many cookbooks and pamphlets claiming to make food and baking “fun” but this one caught me by surprise as it was published by Marshmallow Fluff and all the recipes feature Fluff.

I made note of a few recipes to try right away — Marshmallow Fluff Fudge, Chocolate Crispy Bars, and from the Sandwich Fillings section — Peanut Butter and Orange and Peanut Butter and Cherry.

If you’re not from the New England region, you might be wondering about sandwich fillings using Marshmallow Fluff.  I’m not from that region either, but my husband is, and it was his love of Marshmallow Fluff and Peanut Butter sandwiches (called Fluffernutters) that he grew up on that first piqued my interest in these Fluff recipes.

None of these recipes disappoint! They are super easy to make and don’t last long.

The recipe for Chocolate Crispy Bars got me to wondering — is it possible that Marshmallow Fluff invented the first crisped rice treat recipe? I know from other leaps down food history rabbit holes, that the Kellogg’s “Marshmallow Squares” recipe was developed in 1939 by two Kellogg’s Home Economists, Malitta Jensen and Mildred Day. The recipe first appeared in newspaper ads to sell Kellogg’s Rice Krispies and Campfire brand marshmallows.  My research brings the recipe to being printed on the box in 1942 (I could be off by a year). And guess what, the original recipe is not the same then as it is now!

Without taking credit away from Ms. Jensen and Ms. Day, I wanted to know if it was possible that Marshmallow Fluff was the original inspiration for Kellogg’s famous recipe.

Luckily, Marshmallow Fluff shares a wonderfully detailed story of their company on their company website.

In May 1920 two men named H. Allen Durkee and Fred L. Mower who had graduated from the same high school and who were both veterans of WWI, announced in a local Lynn, Massachusetts newspaper that they had formed a partnership to manufacture Marshmallow Fluff. They had been working together previously, making candies, but felt a joint $500 investment in the purchase of a formula for Fluff from a man named Archibald Query was a good idea. By night the two created Fluff from their kitchen and sold it door-to-door during the daytime.

Local housewives loved the product and eventually local grocers added it to their store shelves.  

As years when by Durkee and Mower moved into a bigger factory and hired additional employees.

Durkee and Mower became pioneers in radio advertising when in 1930 they began to sponsor the weekly “Flufferettes” radio show, broadcasting all over New England. The 15-minute show aired Sunday evenings before Jack Benny.

An ongoing storyline of the radio show included a fictional scholar who frequently ended the show by disappearing to continue his work writing a mysterious book. When the nature of the book was finally revealed in the last episode, listeners are (maybe or maybe not) surprised to learn that the book he was writing all along was a collection of recipes for cakes, pies, candies, frostings and other confections that could be made with Marshmallow Fluff. It was named the Yummy Book. Marshmallow Fluff has updated the original book many times and still makes it available for free on their website.

When WWII began for the US, Durkee and Mower had a decision to make about how they would continue production given the sugar rationing shortages. In order to not alter the ingredients of their recipes, which would have lowered the quality, they were forced to cut back on production considerably. The company participated in the war effort by converting part of their factory to wrap war critical electronic and optical parts in special waterproof packages. Some of their advertising helped promote victory gardens in cooperation with the Massachusetts State War Garden Committee and radio advertising went to support the armed forces, particularly the Navy, where two of Allen Durkee’s sons served during the war. Can you imagine what was in their care packages sent to them?!?

In the years that followed WWII, the company moved forward with changes to their factory size and efficiency, the jar shape (based on input from Massachusetts housewives) and added even more attention to the quality of Fluff. Still to this day, because of the sanitary environment and practices of the factory, it is not necessary to refrigerate Marshmallow Fluff even though it still contains no preservative of any kind.

By the mid-1950s Fluff was collaborating with Nestle and printing recipes for fudge in Ladies Home Journal and other magazines. The same award-winning recipe can be found on the back of Fluff labels and in the online cookbook.

A 1966 Marshmallow Fluff co-promotion with the Kellogg’s Company modified the well-loved Marshmallow Treat by adding chocolate, dried fruit, and sunflower seeds. (Recipe also found in the free online cookbook.)

The company’s history page covered all this information splendidly but one thing they only hinted at was the identify of Lynne White in their recipe for “Lynne’s Cheesecake”. Who was Lynne White?

Additional research found another foodie historian asking the same question. In a written response, they confirmed that Lynne White was, like Betty Crocker, a fictional character created to be a feminine voice answering questions about their product. Her first name was a tribute to the city that Marshmallow Fluff called home, Lynn, Massachusetts and her last name came from the color that comes to mind when one thinks of Marshmallow Fluff.

So, back to my original question about who first brought the rice crisps treat to us?  Marshmallow Fluff offered their first recipes in 1930. The wonderful women at Kellogg’s introduced their version in 1939.  You be the judge while I wander off to enjoy more of this wonderful fudge!

Upcoming Dates

2024 is starting to “heat up” for The War in My Kitchen’s presentation schedule. Here are a few dates and locations planned already:

March 9th, 2024: Rosie the Riveter and Other (S)Heroes of WWII – Plainfield Public Library: 15025 S. Illinois Street, Plainfield, IL

March 21st, 2024: Rosie the Riveter and Other (S)Heroes of WWII – White Oak Public Library: 121 E. 8th Street, Lockport, IL

March 28th, 2024: The War in My Kitchen: Food Rationing and Life on the Home Front During WWII – Downers Grove Public Library: 1050 Curtiss Street, Downers Grove, IL

April 10th, 2024: What’s for Dinner? Vintage Kitchens, Kitchen Gadgets, Cook Books and Recipes – Geneva Public Library: 227 S. 7th Street, Geneva, IL

Date TBD (July, 2024): What’s for Dinner? 1930’s, 1940’s, and 1950’s Edition – Elmhurst Public Library: 125 S. Prospect Avenue, Elmhurst, IL

July 8th, 2024: Magical Glassware of Years Past – Shorewood-Troy Public Library: 650 Deerwood Drive, Shorewood, IL

Date TBD (December, 2024): WWII Christmas on the Home Front – Shorewood-Troy Public Library: 650 Deerwood Drive, Shorewood, IL

Yes, The War is Still On

Hello!  You may be wondering where the blog posting has gone, as it has been a while since I took a deep dive into something I’ve found in my kitchen.

It’s not that the war has ended, it’s just easier to post — and post I do! — on Instagram and then cross-post to Facebook.

If you’re not following The War In My Kitchen on either of those platforms, you’ve missed a lot!

Please follow me on either!

2022-2023 has also brought me to a long-awaited milestone. I am now presenting in-person (and on Zoom) to libraries around the Chicagoland area. There are some upcoming dates if you are in the area:

November 9th, 2023 7:00-8:00pm: Morton Grove Public Library via Zoom “What’s For Dinner? Vintage Kitchens, Kitchen Gadgets, Recipes and Food”

November 27th, 2023 6:00-7:00pm: Addison Public Library “What’s For Dinner? Vintage Kitchens, Kitchen Gadgets, Recipes and Food”

December 19th, 2023 6:00-7:00pm: Shorewood Public Library “A World War II Christmas on the Home Front”

March TBD, 2024: White Oak Public Library, Lockport, IL “Rosie the Riveter and Other (S)Heroes of WWII

I hope you’ll be able to join on Zoom or in-person!  Check out the calendar pages of the noted libraries to register.

If you’re reading this in Wisconsin, know that in 2024 I’ll be reaching out to various libraries and other community organizations to share the War In My Kitchen there too!

 

The Greatest Generation’s Advice for Stretching Meat During a Shortage or When You Can’t Get to the Store

Our grandmothers have some advice for our Covid-19 food prepping and planning. Granted, Covid-19 is not the same as war, but scarcity is. It only took me one trip to the grocery store this weekend to realize that the words contained in WWII era cookbooks (when meat and basic staples were rationed) is part of the legacy of the women who kept things together on the home front.

The words below are from The American Women?s 3-Way Meat Stretcher Cook Book: How to Make the Most of the Meat You Buy published for the Culinary Arts Institute, edited by Ruth Berolzheimer and printed in 1943. Whether you are in a meat-shortage situation or trying to make what you have already purchased last a few weeks without leaving the house, these tips may help you think of basic ways to prepare meat and reuse leftovers.

It may sound difficult at first, but when you read through these tips you?ll see how a pound of meat could stretch over three meals by adding something to it to make a small amount more filling at each sitting. I?ll leave the challenge of Meat Gelatin and ?Variety Meats? up to you!

Ways to Make Good Use of All the Meat You Get

Be open-minded about using different cuts and kinds of meat. Try new ones. Be prepared to change your purchases to what the market offers. If you buy a roast be sure to have definite plans to use the trimmings and the leftovers.

Cooking Meat

Vary seasonings, especially when you use the same kind of meat often. Use a little onion, tomato or green pepper ? a dash of herbs or spices to give a different taste.

Serve attractively. Serve stews, ragouts or rechauffes in a meat pies, as a filling for hot biscuits, or scallop with macaroni, spaghetti or vegetables in a large or individual casserole.

Save all bones, leftover meat, drippings, gravy and meat stock for use in soups or chowders.

With Sandwiches

Sandwiches ? Use a variety of breads; add catsup, chili sauce, chopped pickle or salad dressings. Use plenty of fresh fruits and vegetables in season.

French-Toasted Sandwiches ? Spread ground cooked meat between bread slices, dip in egg and milk mixture and brown in hot fat in a skillet.

Hot Open-Faced Sandwiches ? Place slices of cold or hot meat on toast, bread or biscuits, top with gravy or savory sauce.

With Cereal

Loaves and Patties ? Combine ground meat with cooked rice, bread crumbs, mashed potatoes, cooked corn meal, oatmeal, cracked or whole wheat, or ground vegetables for quick top-of-stove patties or oven-baked loaves.

With Fresh Vegetables

Scalloped Meat: Fill baking dish with alternate layers of chopped cooked meat, or meat stew and cooked noodles, hominy, macaroni, crackers or vegetables; cover with sauce, top with bread crumbs and bake.

Meat Baked with Vegetables and Fruit: Put layers of shredded cabbage or kale and sliced apples in a baking dish, top with cooked sausage cakes, cover and bake.

Baked Stuffed Vegetables: Peppers, eggplant, squash, artichokes, cabbage, potatoes, onions, tomatoes or cucumbers may be stuffed with rice and ground meat or leftover meat and corn.

Chop Suey: Combine browned diced cooked meat with cooked celery, onions, mushrooms and soy sauce; serve with steamed rice or fried noodles.

Salads: Combine chopped cooked meat with vegetables and salad dressing; serve with lettuce, watercress, cabbage or other greens.

With Dumplings

Stews: Add sliced or diced vegetables to cubed meat cooked almost tender; top with dumplings.

With Gelatin

Jellied Salads: Cold diced meat with diced vegetables in gelatin make jellied salads. These are an attractive way to serve left-overs.

On Toast

Meat Broiled on Toast: Spread bread, toasted on one side, with uncooked ground beef or lamb; broil.

In Soups and Chowders

Soups and Chowders: Add vegetables with barley, macaroni, cracked wheat, whole wheat, spaghetti or noodles to soups and chowders made from meat trimmings and bones.

With Stuffings

Stuffings: Stuff boned breast or shoulder roasts, sparerib sections, chops, heart, ground meat roll or rolled strips of steak with bread, cracker, corn meal, fruit or vegetable stuffing.

With Dried Vegetables

Meat and Dried Vegetables: Combine ground meat with dried beats. Limas, split peas, marrowfat peas or lentils simmered almost tender; cook slowly until mixture thickens.

In Meat Sauce

Meat Sauce: Brown ground meat with leftover gravy or soup stock, onions and pepper; add tomatoes and serve over cooked macaroni, spaghettis, noodles, rice or potatoes.

With Biscuits or Pastry

Biscuit Squares: Spread seasoned cooked meat on squares of baking power biscuit dough, seal edges and bake.

Meat Pies:  Cover stew with pastry, biscuit rounds, mashed potatoes or corn-meal mush.

Turnovers: Fold filling of chopped cooked meat in rounds of pastry dough, seal edges and bake.

With Croquettes

Croquettes: Combine ground cooked meat with cooked rice; mashed potatoes or white sauce; shape; saute or bake.

With White Sauce

Timbales: Bake ground cooked meat, white sauce and eggs in custard cups.

Souffles: Ground cooked meat, bread crumbs, white sauce, egg yolks and beaten egg whites in a baking dish make a delicious souffle.

Creamed Meat: Serve chopped cooked meat with white sauce or gravy on toast, waffles, potatoes, rice or macaroni.

In Hash

Hash: Dice cooked potatoes with chopped meat, onion and gravy; saute in cakes or cover skillet and turn like an omelet.

Peanuts and Peanut Butter

Mix chopped roasted peanuts with carrots or other chopped vegetables for loaves or croquettes.

Use peanuts with meat, tomatoes, sliced onion and other vegetables in scalloped dishes and in salads. Combine peanut butter with chopped crisp vegetables, chopped dried fruit, jelly, jam, honey, salad dressing, chopped pickles or hard-cooked eggs for sandwich fillings.

Blend peanut butter with pureed tomatoes for soup.

Thicken hot milk with peanut butter for sauce for scalloped or creamed rice, macaroni, potatoes and other vegetables. Add peanut butter to omelet.

If Variety Meats Are New to You

Variety meats such as liver, kidneys and brains are excellent sources of many vitamins and liver is important for blood building.

Liver: Scallop with potatoes, crackers rice, macaroni or noodles; make into loaves, patties or dumplings; or mash for sandwich spreads. Be careful not to overcook.

Kidneys: Broil or scramble with eggs; or make into stews.

Heart: Simmer a long time in moist heat and serve with onion gravy; stuff or slice and braise; or use chopped for meat loaf.

Tongue: Simmer and serve sliced, hot or cold with an interesting sauce; scallop with vegetables; scramble with eggs; or mince for salad spreads.

Sweetbreads: Parboil, dip in egg and milk mixture and brown in fat; pour melted fat over parboiled sweetbreads and broil; serve creamed on toast, croustades, biscuits or muffins. Parboiled and combined with vegetables and nuts, sweetbreads make a delicious salad.

Brains: Serve breaded and fried; creamed on toast; in croquettes; or scrambled with eggs. They can double for sweetbreads in salads.

Tripe: Cook tripe until tender, dip in batter and saute; brush with fat and broil; or serve creamed on toast. Use in pepper pot and chowders.

Spleen and Lungs: Simmer and use in stews or with heart in stews and loaves.

Poultry is America?s Sunday Dinner

Chicken, turkey, duck and goose have long been favorites with everybody. Stuff and roast young well-fattened poultry in uncovered roasting pan in moderate oven. Pour clear fat into jars and use for meat cookery.

Stuff and braise older birds or lean young poultry in covered roasting pan.

Fricassee: Brown cut up poultry and either simmer in added liquid in covered utensil or bake in oven until tender. Make plenty of gravy. It is a favorite extender.

Oven Fry: Fry chicken until thoroughly browned; transfer to covered roasting pan and bake in moderate oven.

Salads: Combine diced cold chicken with celery, lettuce or other greens and mayonnaise. Fruits and vegetables may be added.

Stew or steam less-tender poultry, to make tender. Cool in broth; or add dumplings or noodles to stew and cook tightly covered. Cream cooked poultry cut from bones; serve with rice or noodles, or on toast, waffles or biscuits.

Use chopped cooked chicken as the basis for loaves, croquettes, souffles or timbales, chop suey or hot sandwiches.

Serve sauted chicken livers on toast; giblets in gravy with rice, potatoes or on toast; chopped giblets mixed with fat for sandwich fillings.

Fish and Shellfish are Valuable Alternatives

Learn to use all the varieties of fish available.

Bake, broil, poach, broil or saut? fresh fish at moderate heat.

Use boned cooked fish in cakes, scalloped dishes, loaves, croquettes, chowders or salads. Extend with chopped vegetables, rice, mashed potatoes, spaghetti or white sauce.

Soak or parboil salt or smoked fish and serve in same way as fresh fish. Serve oysters and clams in stews, chowders or scalloped; saut? minced clams in fritter batter. Dip oysters in egg and crumbs and saute; scallop with cracker crumbs or rice; or heat and serve in white sauce on toast.

Serve shrimp in salad; French fried; poached in tomato sauce; broiled and dipped in cold sauce; baked in Creole sauce with rice; or scrambled with eggs.

Crabs may be steamed and served hot or cold; scalloped; made into small flat cakes and fried; deviled in shell and baked; or served in salad.

Alternate Main Dishes to Spare Your Ration Points

Use cheese, eggs, poultry, dried legumes, peanuts and soybeans. Like meat, these foods make a good basis on which to build a meal.

They all contain protein, plus one or more of the other food values found in meat, and usually have additional food values.

Hard Cheese is Rationed

Serve cheese with eggs in fondues and souffles.

Melt American cheese in white sauce and pour over cooked macaroni, spaghetti or noodles; use this sauce over vegetables.

Combine grated American cheese with white sauce or egg for rarebit.

Soft Cheese Does Its Share

Serve cottage cheese as main dish, baked with noodles, on greens, as salad or in sandwich fillings.

Cream cheese, Neufchatel, Camembert, Liederkranz, Brie and the Blue Cheeses are delicious. Use them for sandwiches, salads, desserts and for cheese trays with fresh fruit.

Eat Eggs Often

Serve eggs soft-cooked, hard-cooked, deviled, poached, saut?ed, baked or scrambled. Cook eggs at low temperature.

Combine hard-cooked eggs with macaroni, crackers or spaghetti, and cheese sauce, top with bread crumbs and bake.

Combine chopped hard-cooked eggs with salad dressing for sandwiches; or use scrambled eggs, hot or cold, with tomato sauce.

Combine eggs with meat, vegetables or cheese for souffles or timbales.

Poach eggs in milk, tomato sauce, meat or vegetable stocks.

Dried Beans and Peas

Simmer beans slowly in covered pan; or bake parboiled beans long and slowly with molasses, mustard, salt pork and onion. Save bean stop for soup.

Combine mashed cooked beans with milk, beaten eggs, bread crumbs and seasoning for loaves and croquettes.

Combine baked beans with onion, pickle, relish or tomato sauce and mayonnaise for sandwich fillings.

Soybeans

Cook dried soybeans and serve in the same way as other dried beans.

Press cooked dried soybeans through a coarse sieve or grind for pulp to make soup, croquettes, loaves, souffles.

Combine cold soybean pulp with chopped onion and salad dressing, milk or tomato sauce for sandwich fillings.

Cook green soybeans, shelled or in the pod; serve hot as vegetable or cold in salads.

A Love Story for the Thanksgiving Holiday

Postcard: “North Platte, Nebr. Canteen, located in Union Pacific Railroad station is operated by townspeople and neighboring communities. Coffee, milk, sandwiches, cakes, candy, cigarettes and magazines are distributed by volunteer workers to service men and women traveling on the Union Pacific.

There is a story about WWII home front heroes that you most likely have not heard (unless you are living in Nebraska…and even then maybe not). It’s a very important story that must be preserved as a witness to what the American spirit was all about and hopefully can be reborn.

What may be defined as strange fate or ‘seek and ye shall find’ guidance, I came into possession of a book written by Bob Greene from a second-hand bookstore in Montello, Wisconsin. 

The book, written in 2002, is titled “Once Upon a Town: The Miracle of the North Platte Canteen”.  The story behind the story is about a writer who is in search of “the best America there ever was”. I believe he found it and managed to share a story that needs to be honored, remembered, and retold as an example of the essence of America’s Greatest Generation.

The story (credit to John Deadline Enterprises, Inc.) — “During World War II, American soldiers from every city and walk of life rolled through North Platte, Nebraska, on troop trains en route to their ultimate destinations in Europe and the Pacific. The tiny town, wanting to offer the servicemen warmth and support, transformed its modest railroad dept into the North Platte Canteen.

Every day of the year, every day of the war, the Canteen – staffed and funded entirely by local volunteers – was open from 5:00am until the last troop train of the day pulled away after midnight. Astonishingly, this remote plains community of only 12,000 people provided welcoming words, friendship, and baskets of food and treats to more than 6 million GIs by the time the war ended.

In this poignant and heartwarming eyewitness history, based on interviews with North Platte residents and the soldiers who once passed through, Bob Greene tells a classic, lost-in-the-mists-of-time American story of a grateful country honoring its brave and dedicated sons and daughters.”

In a time when sugar was rationed, the women who took turns volunteering (some driving for hours pre-dawn to make it to North Platte) their pantry and made certain that every train had a birthday cake, knowing that someone on the train was very likely traveling to war on their birthday.

The trains would only be stopped for the time it took to fill the water tanks or load coal from the depot; typically only 10-15 minutes. But just those few minutes were enough to overwhelm the troops with the love, kindness, and memories of fried chicken, egg salad sandwiches, and cake. For too many on those trains who did not come home, it was the last good meal they would enjoy — a thought that was always present on the minds of the volunteers and the soldiers.

Bookkeeping records from a few of the women’s groups describe the unimaginable amount of baking and sharing that came with each volunteered day:

25 birthday cakes, 39 1/2 dozen cup cakes, 149 dozen cookies, 87 fried chickens, 70 dozen eggs, 17 1/2 quarts of salad dressing, 40 1/2 dozen doughnuts, 20 pounds of coffee, 22 quarts of pickles, 22 pounds of butter, 13 1/2 quarts of cream…

Sixteen women of another community donated 52 dozen Easter eggs, 600 bottles of milk, 2,000 buns, six hams, 12 sheet cakes, one quart of chicken spread, three boxes of apples

This was all precious food that would have gratefully been on their own tables, but lovingly donated and prepared with gratitude and love for another mother’s son on his way to war.

As Bob Greene described so well, the story of the North Platte Canteen is a “love story between a country and its sons” and a miracle.

It’s November as I write this – the time of Thanksgiving, with traditional thoughts centered around bountiful harvest and gratitude for the American graces of safety, community, and kindness. I hope it is within your reach to find someone with a story that stands witness to kindness that has not become rare or extinct in this country and perhaps honors a home front hero.

Crisco – It’s Digestible!

 

It’s time to talk about Crisco. And the conversation starts with — What the heck is it?

Crisco was the first shortening to be made entirely of vegetable oil (cottonseed) in 1911 by Procter & Gamble. The original intent of the chemists behind Crisco was to find alternate uses for cottonseed oil as the demand of candles and soap, its primary output, was diminishing. Until that time alternatives included lard and butter.

Lard had taken a bad rap in 1906 when Upton Sinclair wrote a novel called The Jungle which told a quite memorable story about where lard comes from. (For a wonderful NPR telling of lard’s history, listen here: NPR’s Planet Money January 6, 2012 podcast

Butter was very time-consuming to churn, expensive to buy, and during WWII was hard to find or highly rationed.

The vegetarian answer to a demand ahead of its time was Crisco. It was not only revolutionary in its creation, but it was also revolutionary in its marketing. It was one of the original brand managed products with catchy radio ad jingles and radio show endorsements. It had a marketing slogan – “It’s digestible!”

But is it really? It’s made of 100% fat (with no water) so Crisco allows steam to form during the baking process, which leads to more tender baked goods overall.  It has a higher melting point, so pastry crusts stand taller and retain their shape. It can be easier to work with and has a longer shelf life than butter.

The modern Crisco is not the same as the original version – not even close.  What we learned in the 1990’s about trans fats and the bad news behind it, forced J.M. Smucker (today’s manufacturer) to re-engineer the process of making Crisco to eliminate almost all trans-fat in the product and to use soybean oil or a combination of cottonseed and soybean oil in its creation. And remember, it originated as an experiment in soap making!

Whether you decide to include Crisco today in your diet or not, it is hard to avoid in my WWII kitchen.

Aside from a full myriad of recipes from Crisco’s Famous White Layer Cake to Soybean Chop Suey in my Recipes for Good Eating cookbook, printed by The Procter & Gamble Company in 1945 for the exclusive marketing of Crisco, I also have quite a few leaflet recipes endorsed by Mary King, spokesperson for King Midas Flour.  This one for Peanut Butter Crisps was edible…and digestible.

Mary King’s Peanut Butter Crisps

Sift together… 1 ½ cups King Midas Enriched Flour

½ cup sugar

1 teaspoon baking powder

½ teaspoon soda

½ teaspoon salt

Blend in…            1/2 cup vegetable shortening, room temperature

½ cup chunk style peanut butter

½ cup brown sugar

1 teaspoon vanilla

2 eggs

1 cup quick rolled oats

Drop…                  by teaspoonfuls onto greased cookie sheet

Bake…                  at 375° F for 10 to 12 minutes. Makes about 4 dozen cookies.

NOTE…                 If desired, dough may be chilled and used as needed.

 

Earning the Home Legion Distinguished Service in Homemaking Medal – Part II

In earlier posts (here and here) we learned about the prestigious Home Legion medal for distinguished service in homemaking. I was incredibly fortunate to come into possession of a medal, but I don’t feel that I have ‘earned’ the pin until I have completed the steps that all original Home Legion members had to complete for the recognition.

Step one: Join the Home Legion by filling out the application. I shall check the boxes of ‘good meal planning, careful household management, thrift — preventing waste, maintaining morale, creating a happy atmosphere, and interest in and work for the community’.  Check!

Step two: Hang the Homemaker’s Creed on a wall in my kitchen. Check!

Step three: Answer the questions in the second round of mailings: “What do you do to insure a smooth-running home?”, “What little tricks do you use for saving time and labor?” and “How do you practice thrift in conserving food, household supplies, and equipment?”

What do you do to insure a smooth-running home? Short answer — simplicity and routines! Have you ever come across those cute flour sack towels with the day of the week embroidered on them?  Monday is Wash Day. Tuesday is Iron Day.  Wednesday is Bake Day. Thursday is Brew Day. Friday is Churn Day. Saturday is Mend Day. Sunday is Meeting Day. It goes back to the Mayflower and times when we needed to brew and churn.  Luckily, I don’t have to go that far back!  In McCall’s patterns of those towels, Thursday became Market Day and Friday became Clean Day. Other versions argue that Bake Day or Market Day should be Saturday.  Who knows for sure?

Anyway, there is an inborn tradition in me that makes Monday Wash Day. I grew up on a farm with rows and rows of laundry hanging on a clothesline — first load hung by 5:00 am on Monday morning! I do set aside time on Fridays for cleaning to make sure we start the weekend feeling tidy and organized. I like to make Market Day a Friday night event and grab dinner on the way home. That way Saturdays can be left for whatever we feel like doing and meal prepping can be done on Sundays for the week ahead.

Cleaning doesn’t seem so big of a chore when things are done as they need to be throughout the week too — dishes put in the dishwasher after meals are over. Bathroom sinks can be wiped clean after use as part of the morning routine. Before going to bed, the living room can be picked up if books, magazines, or other things were used through the day.

Little things like this only leave vacuuming, dusting, and other light cleaning tasks for Fridays.

Larger tasks and spring deep cleaning find their way to a list and scheduled like projects to be done when there is plenty of time to plan for and work on them.

What little tricks do you use for saving time and labor? We have lots of little tricks around our home for saving time and labor. The best have been locating general cleaning supplies used on each floor of our home (basement included) on each floor to save steps and make the routine flow. I am obsessed with planning efficiency and always study every task for any way of removing steps.  For example, when grocery shopping, I load my cart and then the conveyor belt with like items based on where they are located in my kitchen. They are bagged together in the same way and then when it’s time to put everything away, I can take my bag to the one area in the pantry or refrigerator or freezer where it all goes.

On meal prepping day, I locate all the ingredients for a recipe together in the pan or bowl I’ll be using to cook or bake it in along with the recipe card so all I have to do is pull out the bowl from the pantry, pull out any ingredients that were stored in the refrigerator or freezer, and take it all to the counter to assemble. All this planning goes a long way in reducing clean up time too.

How do you practice thrift in conserving food, household supplies, and equipment? Thrift always comes down to living the WWII mantra “Use it up, wear it out, make it do, or do without”.

We plant a garden. And in our home, food is prepped and frozen before it can go bad. If plans don’t go as first arranged, fruits and vegetables can be juiced very easily and efficiently. Berries not frozen also go into a smoothie or prepped into desserts.

Everything has a life cycle with several stages. Worn out t-shirts become dust rags. Tea towels act as cloth napkins — no paper towels or paper napkins in this house! We use cloth bags for shopping. Any plastic bags that accidentally find their way into the house are used as kitchen waste bags — we do not buy Hefty or any other kind of trash bags.  It really doesn’t make sense to pay for something that’s main purpose is to throw away! Same for paper bags – these are used for holding recyclable waste until they are tossed in the recycle bin (Waste Management does not allow plastic bags of any kind to be used in recycle bins).

Equipment in the house is carefully maintained. Wooden cutting boards and utensils are waxed twice a year to keep in good condition. Garden tools are cleaned and oiled at the end of each season. Kitchen tools are cleaned and dried right after a thorough washing to avoid rusting. We use a clothesline for drying clothes in warm seasons to extend the life of the dryer. We use (and reuse) glass jars and containers — no plastic! Knives are carefully used, stored, and sharpened when needed, instead of buying new.

January in My Kitchen: It’s All About Maintenance

The U.S. involvement in WWII passed four Januaries.  The first, in 1942 was just short a month from the Pearl Harbor attack and a few months before rationing began. The final January, in 1945, occurred while the Battle of the Bulge waged in Europe, nearing the end without the home front knowing it would thankfully be the last January of the war.

In my kitchen, each January marks the memory of my grandmother’s birthday on January 14th, aged 13-16 during the war. 

January also seems like a good time to maintain the things that need to keep in good working order to use up, wear out, and make do throughout the coming year. Here’s a partial list:

  • Gardening Tools: A spray of WD-40* on the tools I will rely on in a few long, cold months in the Victory Garden helps to protect them from rusting and splintering. It also helps in keeping parts moving smoothly and efficiently when spring arrives.

 

  • Cords, Cords Everywhere: There is a law in my house that prohibits anyone from throwing away any twist-tie from a bread wrapper or other form of packaging. And here’s why. I take a walk through my house, room by room, cupboard by cupboard looking for any electrical cord that needs to be neatly held with a twist-tie. Or, if in use and not able to be wrapped up, at least has a twist-tie attached to it for future use. You’ll be amazed at how well this little task saves on bent plugs, messy cupboards and rooms, and tangled messes. Any cord that does not have a home gets wrapped neatly, labeled to remind me what it once belonged to, and then stored all together in one spot for electronic cords.

 

  • House Maintenance: At the same time while I am going room to room looking for cords to wrap up, I also take a notebook and pen with me to make note of anything in each room that will need extra attention throughout the year — such as painting, deep cleaning, repair, or something added/removed to make it more appealing. Obviously, I’m a list maker and I appreciate seeing things getting crossed off, but this is also a way for me to budget time and money for home improvements no matter how big or small.

 

  • Wood: It is crucially important to maintain any wooden cutting boards and wooden handles of kitchen tools. I maintain at least twice a year, but for sure in January when the humidity in the house may be at its lowest. I use mineral oil or butcher block wax to condition all of the tools, then I give my cupboards a quick swipe with the oily rag to make the most of the used oil.

 

  • Recipes: As my WWII kitchen project progressed, I began to realize that I can become overwhelmed with too many recipes in front of me. I have one cabinet in my kitchen where I keep all of the recipes and monthly menu plans that work best for our home. As months go by I may add a picture of a recipe snapped from a book or magazine that once looked interesting. So each January, I lay out all the cookbooks, binders, and loose pieces that have accumulated and archive the ones never used. I think of recipes in the same way I think of items in my clothes closet. I tend to wear the same things over and over and by purging what I don’t wear I save time by not giving myself too many useless choices. When it comes to meals and the groceries that go with them, it’s easy to make choices quickly since any recipe at hand is a good one and likely to be one that I am able to keep ingredients on hand. What’s for supper? I simply open the binder to any page and make what I see.

 

For now, this list will make the most of my January and set me up for another year of war in my kitchen!

 

*Okay, okay… WD-40 was not invented until after WWII in 1953, but using plain oil as was common in households during WWII is frowned upon in my home for the same reasons that WD-40 is so widely popular.

Earning the Home Legion Distinguished Service in Homemaking Medal

In an earlier post (here) we learned about the prestigious Home Legion medal for distinguished service in homemaking. I was incredibly fortunate to come into possession of a medal, but I don’t feel that I have ‘earned’ the pin until I have completed the steps that all original Home Legion members had to complete for the recognition.

Step one: Join the Home Legion by filling out the application. I shall check the boxes of ‘good meal planning, careful household management, thrift — preventing waste, maintaining morale, creating a happy atmosphere, and interest in and work for the community’.  Check!

Step two: Hang the Homemaker’s Creed on a wall in my kitchen. Check!

Step three: Answer the questions in the first round of mailings: “How do you make your meals fit your situation?” and “What do you do to insure taste, appeal, and eating satisfaction in your meals?”

How do you make your meals fit your situation? My household consists of me, my husband and our beloved dog. I prepare meals in smaller batches for the two of us and freeze what cannot be eaten in one sitting. As my husband likes meat dishes and I don’t, I prep food that is half vegetarian all in one dish. This works great for casseroles or soups where I can pick out pieces of meat (guess who gets to eat what I don’t). I can also cook meat ahead of time, freeze it in servings and add it to dishes after I have taken out my portion. Breakfast meals are usually quick and on-the-go, like homemade granola bars. Lunches are on our own at work, usually a peanut butter sandwich and cookies packed the night before. Dinner typically follows a routine of my go-to dishes that can be made from memory.

 

What do you do to ensure taste, appeal, and eating satisfaction in your meals?  For taste, I use as many spices and seasoning as possible. Everything can use a little something — lemon peel in broth, sage and thyme added to gravy mixes, etc.

For appeal, I rely on simplicity. Plates and serving bowls are all pure colors such as white or jadeite or similar. As long as plates and utensils are clean and the food on them is tidy, not spilling over or splashed allover the counter tops and prep areas, I feel they are appealing.

For eating satisfaction, I rely on experience of past meals and knowing what we truly like to eat. I have a collection of recipes that are ‘tried and true’ in our household and only try new dishes once in a while from ingredients that I know we like. There is enough variety in our meal routine and we end up always eating our favorites.

 

Bonus Step: Tuning in to the Betty Crocker Cooking School of the Air radio show.  (No affiliation with The War In My Kitchen — just a cool website to find old time radio shows.)

The Home Legion Medal of Distinguished Service in Homemaking

“Believing that good homemaking is a vital contribution to a better world…

Homemaking should have a greater recognition as a contribution in the world…

I would like to be a member of the HOME LEGION dedicated to good homemaking for a better world.”

So read the Betty Crocker Home Legion membership application in Fall, 1944.

My endless search for home front keepsakes never fails to remind me of the goodness of people willing and supportive of a mission to honor and memorialize the women who held together the country and values of a nation at war.

In October of 2018 I received an email from a soon-to-be friend in Texas who had found The War in My Kitchen through her own research of an item found that was too good to be true — The Home Legion Distinguished Service Medal. !!!!

The gift of this medal was truly the 2018 highlight of The War in My Kitchen. I had never come across mention of a Home Legion medal in all my research or reading and found it to be incredibly difficult to find any Google mention of it either. Piece by piece, through persistent emails, phone calls, and searches I was able to find just two more instances of the medal on auction sites and an honest-to-goodness, still-in-the-envelope Home Legion membership application.

Let me start from the beginning (thank you to Rebecca Brown, an archivist at General Mills, for filling in the details):

“The pin you have is indeed from the Betty Crocker Home Legion, started during World War II. The Home Legion was dedicated to “Good Homemaking for a Better World” and “Greater Recognition for Good Homemaking”. It began in the fall of 1944 through the Betty Crocker Radio Cooking School. To join the legion a homemaker registered (for free) in the Betty Crocker Radio Cooking School. Once Betty received the membership application, she would send back the Homemaker’s Creed (a list of ideas and beliefs that legion members held to) and it could be hung up in the kitchen for inspiration.

Source: General Mills Archive

 

To receive the pin, two questionnaires had to be returned. The first was sent out with the Homemaker’s Creed. It had to be returned before January 5, 1945. Questions on the first report included: “How do you make your meals fit your situation?” and “What do you do to insure taste, appeal, and eating satisfaction in your meals?”  Then, later in January, the second questionnaire was sent. This one was a bit longer. Questions on this one included: “What do you do to insure a smooth-running home?”, “What little tricks do you use for saving time and labor?” and “How do you practice thrift in conserving food, household supplies, and equipment?” The second questionnaire had to be received by March 23, 1945. If both questionnaires were turned in on time, then the homemaker received that pin as proof that they were a distinguished member of the legion.

Source: General Mills Archives

Additionally, the questionnaires (which were more like essays with several prompts) were given out to those who “show that they are making the greatest contribution to other American homemakers”. The questionnaires were judged by a group of experienced homemakers. By the end of March 1945, 20,000 women had joined the legion.”

Source: General Mills Archive

Source: General Mills Archive

So…here’s my task before January 5th: Reply here answering the first questionnaire — How do you make your meals fit your situation? What do you do to insure taste, appeal, and eating satisfaction in your meals?

Wish me luck in earning the Home Legion Distinguished Service in Homemaking Medal! My responses will be posted in my next entry within deadline!

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