This might make lovely tea sandwiches on thin crustless bread, don’t you think? (from Everyday Foods in War Time by Mary Swartz Rose, 1917)
Fruit and Peanut Butter (for sandwiches)
¼ cup dates
¼ cup figs
½ cup peanut butter
½ teaspoon salt
1 ½ tablespoons lemon juice
¼ cup raisins
2 tablespoons light corn syrup
Wash figs, raisins, dates, and put through food chopper. Add salt, peanut butter, lemon juice, and corn syrup, and mix well.
Here’s a recipe for a chowder that doesn’t seem out of line to this New Englander, though we would use whole milk rather than skim (From Everyday Foods in War Time by Mary Swartz Rose, 1917)
Dried Fish Chowder
½ pound salt fish
4 cups potatoes, cut in small pieces
2 ounces salt pork
1 small onion, chopped
4 cups skim milk
4 ounces crackers
Salt codfish, smoked halibut, or other dried fish may be used in this chowder. Pick over and shred the fish, holding it under lukewarm water. Let it soak while the other ingredients of the dish are being prepared. Cut the pork into small pieces and fry it with the onion until both are a delicate brown; add the potatoes, cover with water, and cook until the potatoes are soft. Add the milk and fish and reheat. Salt, if necessary. It is well to allow the crackers to soak in the milk while the potatoes are being cooked, then remove them, and finally add to the chowder just before serving.
Sweet Potato Muffins
1 cup flour
4 teaspoons Royal Baking Powder
1 teaspoon salt
1 cup sweet potatoes (mashed)
1 cup milk and water
Sift together flour, baking powder, and salt. Add cold sweet potatoes which have been lightly mashed or put through a ricer. Add beaten egg and liquid, mixing well. Bake in greased muffin tins in moderate oven 25 to 30 minutes.
This sounds more like a soufflé than a fondue, doesn't it? (from Everyday Foods in War Time by Mary Swartz Rose, 1917)
1 1/3 cups hot milk
1 1/3 cups bread crumbs
1 tablespoon butter
1/3 pound cheese (1 1/3 cups grated or 1 cup cut in pieces)
½ teaspoon salt
Mix the milk, breadcrumbs, salt, and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten till stiff. Pour into a buttered dish and cook 30 minutes in a moderate oven. Serve at once.
Enjoy! And let us know if you try making any of them!