Cover image for Grandma's wartime kitchen : World War II and the way we cooked
Title:
Grandma's wartime kitchen : World War II and the way we cooked
Author:
Hayes, Joanne Lamb.
Personal Author:
Edition:
First edition.
Publication Information:
New York : St. Martin's Press, 2000.
Physical Description:
xii, 244 pages : illustrations ; 24 cm
Language:
English
ISBN:
9780312253233
Format :
Book

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Central Library TX715 .H3937 2000 Adult Non-Fiction Non-Fiction Area
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Central Library TX715 .H3937 2000 Adult Non-Fiction Central Closed Stacks
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Hamburg Library TX715 .H3937 2000 Adult Non-Fiction Open Shelf
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Kenmore Library TX715 .H3937 2000 Adult Non-Fiction Open Shelf
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Anna M. Reinstein Library TX715 .H3937 2000 Adult Non-Fiction Open Shelf
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City of Tonawanda Library TX715 .H3937 2000 Adult Non-Fiction Open Shelf
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Audubon Library TX715 .H3937 2000 Adult Non-Fiction Open Shelf
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Summary

Summary

An affectionate and informative look at women on the Home Front in the 1940s, Grandma's Wartime Kitchen presents more than 150 classic recipes (updated for today's kitchens) along with anecdotes, advertisements, advice, and archival recipes from a unique and defining period in America's history.

With details and personal voices that make the material come to life, the book covers:
* The U.S. government's food rules and ration books
* Substitutes for rationed sugar, and the delicious dessert recipes they inspired
* Stretching butter, meat, coffee, and other staples
* Cooking and baking for the troops abroad
* Wartime entertaining including Defense Parties, progressive parties, and a traditional Thanksgiving dinner using wartime commodities
* Monday Meatloaf, Mother's Fried Chicken, Macaroni and Cheese, Apple Dumplings, Vermont Johnny Cake, Honey Apple Pie, and many other recipes.

At a time when America is saluting the soldiers who fought in World War II, this one-of-a-kind collection offers a portrait of the courageous (and delicious) contributions of the women who stayed behind.


Author Notes

Joanne Lamb Hayes has been writing about food for various national magazines since 1965. She holds a Ph.D. from New York University's Department of Nutrition and Food Studies, teaches both academic and recreational food courses, and is the co-author of seven previous cookbooks including Grains, The Weekend Kitchen, and Country Entertaining .


Reviews 1

Booklist Review

In Grandma's Wartime Kitchen, Hayes recalls the belt-tightening days of World War II, when homefront cooks faced rationing of meats and sugar. Ingenious cooks supported the war effort by using oats or rice to extend small portions of meats, using variety meats, and substituting nonrationed sweeteners such as molasses for sugar. America's housewives learned to make good pork roasts, since that meat was in greater supply than was beef. Hayes has collected recipes from this era and supplies helpful commentary. These recipes are still useful for anyone seeking to conserve or to reduce the amount of red meat a family consumes. The book is also a reminder of the privations endured on the homefront during the great conflict.


Table of Contents

Jean Anderson
Acknowledgmentsp. vi
Forewordp. vii
Introductionp. x
1. The Home-Front Warriorp. 1
2. Eat to Winp. 25
3. Cultivate and Canp. 51
4. Sweet Sacrificep. 75
5. Meat and Moralityp. 99
6. Strrrrrreeeeeeetch Itp. 123
7. Butter and Gunpowderp. 149
8. Foods to Packp. 171
9. Wartime Entertainingp. 193
10. Pink Slips Lead to Pink Apronsp. 215
Sourcesp. 237
Indexp. 240

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