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Across the nation, women learned to do jobs formerly held by men while their husbands and sons served overseas. But on top of the extra responsibilities, they were still expected to cook hearty meals, set an attractive table and appear perfectly coiffed for dinner. “In essence, women were asked to work harder and harder, and they rose to the challenge,” author Joanne Lamb Hayes writes in this fascinating book.
Grandma’s Wartime Kitchen shows us how our mothers and grandmothers coped with shortages and strict rationing of meat, sugar, butter, cheese and canned foods—all without electric dishwaters and other appliances we take for granted today. Quotes and reminiscences reveal a wartime world where families scrimped, adapted recipes, and even foraged for food.
Part cookbook, part fascinating history, this collection contains more than 150 classic recipes that have been updated for today’s kitchens, as well as plenty of anecdotes, advertisements and advice from the time. You’ll find:
· Recipes for Monday Meatloaf, Victory Pudding, Mother’s Fried Chicken, Apple Dumplings and more.
· The U.S. government’s food rules and ration books.
· Substitutes for rationed sugar and the recipes they inspired.
Social life during wartime, including Defense Parties and a Thanksgiving dinner made with only wartime commodities.
Lovers of traditional American fare will also want to check out Joanne Lamb Hayes' companion cookbook, Grandma's Wartime Baking Book.
