Eating Local in 1918.

A nice little book called Wheatless and Meatless Days, by Pauline Partridge and Hester Conklin, 1918 caught my eye recently. The title comes from the First World War campaign in the USA to conserve vital food resources and save shipping by urging some days to be either wheatless or meatless. The book begins with a list of the appeal by the US Food Administrator.

I couldn’t help thinking that it reads pretty much like an ethical message for our modern times – eat less animal products, more fruit and vegetables, don’t waste food – and EAT LOCAL!

THIS IS WHAT

THE FOOD ADMINISTRATOR URGES.

IS THIS LITTLE TOO MUCH?

The wise and careful use of butter, fat, and milk.

The substitution of other fats for butter in cooking.

The substitution, wherever possible, of other

cereals for wheat.

The use of fish, eggs, and cheese to reduce the

demand for beef, pork, and mutton.

The more extensive use of vegetables and fruits.

Waste must be eliminated.

Perishable foods locally grown must be consumed

more freely.

The book is dedicated "To American Soldiers and Sailors", so it seems appropriate to give you a couple of recipes specifically named in their honour. I do admit to not ‘getting’ jellied salads. A personality flaw on my part presumably

Army and Navy Salad.
1 envelope or 2 tablespoons gelatin
½ cup cold water
1 cup boiling water
1 teaspoon salt
1 cup ginger ale
¼ cup blanched chopped almonds
12 chopped ripe olives
½ small can chopped pimentos
Mayonnaise
Lettuce
Soak gelatin in cold water, add boiling water and salt, and when slightly cooled, add ginger ale. Set aside in a cold place and when mixture begins to thicken add almonds, olives and pimentos. Pour into a mold which has been wet in cold water and set in a cold place for 3 or 4 hours, or until firm.
Serve with mayonnaise on lettuce.


Navy Loaf With Gunner Sauce.
1 medium sized can or 2 cups cold baked beans
1 cup crumbs
1 teaspoon salt
¼ cup tomato catsup or chili sauce
1 egg
1 tablespoon finely chopped onion
¼ teaspoon pepper.
Mix beans, crumbs, salt and pepper; add well-beaten egg, catsup, and onion. Mix thoroughly, pour into a greased pan and bake in a moderate oven 30 minutes. Serve with Gunner Sauce.

Gunner Sauce.
2 tablespoons fat
3 tablespoons flour
1 teaspoon mustard (dry)
I teaspoon salt
¼ teaspoon pepper
1 ½ cups milk
Melt fat, add flour, mustard, salt, and pepper; when mixed remove from fire and add
milk. Return to the fire and bring to the boiling point, stirring constantly.


Quotation for the Day ….

I idolized my mother. I didn't realize she was a lousy cook until I went into the army.
Jackie Gayle.