From 1918, good advice for today.
Sheila Lennon, writing in the Projo Subterranean Homepage News, today referred to this old cookbook as “a primer and a prize.” Thanks to Sheila for bringing this resource to the world’s attention!
Foods That Will Win the War And How to Cook Them is old-fashioned, and specifically designed for a different era, so there are some spots that you may want to alter for your own use; for instance, you may want to use sugar or honey or agave nectar or some other sweetener in the recipes that call for corn syrup – they were trying to save sugar in those days.
Valuable information in the book includes how to use oat, rye, barley and mixed whole grains, how to save food, avoid waste, use leftovers and meat substitutes.
Here’s a recipe I will want to try:
BOSTON BROWN BREAD
1 cup rye meal
1 cup cornmeal
1 cup graham flour
2 cups sour milk
1¾ teaspoons soda
1½ teaspoons salt
¾ cup molasses
Beat well. Put in greased covered molds, steam 2 to 3 hours.
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