WWII Recipes & Tips

While I was looking through my recipes for my favorite bread recipes, I stumbled upon these while looking through Todd's grandmother Ruth's recipe box.  Since I'm on a tight budget myself, I thought some of these "Wartime Recipes" could be useful.  They are all from Woman's Day magazine articles from 1944.

Wartime French Dressing
Costs 16 cents, makes 1 pint

2 tsp. salt
1 tsp. mustard
1/4 tsp. pepper
dash of cayenne (guess you could substitute with a dash of tabasco sauce)
1 C. vinegar
1 C. vegetable oil

Put in a quart jar, pour in seasonings first, then vinegar, then oil.  Put lid on jar and shake vigorously before putting on salad.

Cooked Salad Dressing (eggless)
Costs 5 cents, about 1 C.

1 TBSP. margarine (I would use butter)
2 TBSP. flour
2 tsp. dry mustard
1 tsp. salt
1 tsp. paprika
dash of cayenne
2 TBSP. vinegar
1/2 C. water
1/2 C. milk
Melt margarine in a double boiler.  Stir in flour, seasonings and vinegar.  Add water slowly, stirring constantly.  Cook until mixture thickens; add milk and cook only long enough to heat mixture through, chill before serving.

Creamy dressing
Costs 12 cents, makes 1 1/4 cups

3/4 C. mayonnaise
1 tsp. salt
1/2 tsp. mustard
1 tsp. grated onion
dash of cayenne
1/2 C. milk

Combine all ingredients except milk.  Add milk slowly, mixing well.  Add to shredded vegetables (I'm assuming cabbage or something like that).

Hot Eggless Bacon Dressing
costs 4 cents, makes 1 1/3 cups

3 TBSP. bacon fat
2 TBSP. flour
1 TBSP. minced onion
1 C. water
2 TBSP. vinegar
3/4 tsp. dry mustard
1 1/2 tsp. salt
1/8 pepper

Melt fat in skillet.  Stir in flour.  Add onion and cook slowly 1 minute.  Add remaining ingredients.  Cook until thick, stirring constantly.  Pour immediately over fresh spinach, toss and serve.

Vinegar Dressing
costs 5 cents, makes 1 cup

1 C. vinegar
1 TBSP. sugar
1 clove garlic, minced
1 1/2 tsp. salt

Put ingredients in a jar and store in ice box.  Make at least 2 hours before using for first time.  Add to lettuce salad just before serving.

Economy Mayonnaise
Costs 16 cents, makes 1 3/4 cups

1/4 C. cornstarch
1 C. water
1 unbeaten egg
1 1/2 tsp. mustard
2 tsp. salt
dash of cayenne
1/4 C. vinegar
3/4 C. vegetable oil


Combine cornstarch and water and cook until very thick, stirring frequently.  Put remaining ingredients in deep mixing bowl, add the hot paste and beat hard with mixer until the dressing is very smooth.