Miscellaneous Recipes from the 1940's

Miscellaneous Recipes from the 1940’s

                                                         by Collette

Here are a few other recipes from the war years you might want to try out on your own family.

Potato Pancakes

2 large eggs                                                 5 or 6 medium potatoes
1 teaspoon salt                                            2 tablespoons flour
1/8 teaspoon black pepper                          3 tablespoons oil
1/3 cup minced onion

Peel and grate the potatoes. Tightly squeeze the potatoes to release any excess moisture. In a large bowl, lightly beat eggs with the salt and pepper. Mix onions and potatoes with flour and oil. Add the egg mixture and mix thoroughly. Brush oil on large cast iron skillet; heat until sizzling hot. Reduce heat and drop 1/3 cup of the mixture onto the skillet and spread about ¼ inch thick. Fry the pancake 2 to 3 minutes and turn. Fry on the second side 4 to 6 minutes or until golden brown. Serve with a spoonful of sour cream. Serves: 4-6

Carmel Fudge

3 cups sugar                                                ½ teaspoon vanilla
1 cup cream or whole milk                         ½ to 1 pound pecans
¼ cup butter or oleo                                   (or an amount to suit you)
1/8 teaspoon baking soda

Put 1 cup sugar into small sauce pan and the remaining sugar with cream in a large kettle. Put both on at the same time on low heat. Stir the sugar constantly until it is a light brown syrup. Stir the other mixture occasionally, (do not let boil until sugar is completely dissolved). When syrup is right, add to cream and sugar very slowly. Stir vigorously to keep from curdling. Continue cooking without stirring until mixture forms a firm ball in cold water or 245 degrees on thermometer. Take off stove, mix in soda, and add butter allowing it to melt into the candy. Let cool 20-30 minutes. Add vanilla and beat until mixture is thick, heavy,   shining like satin. Add as many pecans as mixture will hold. Pour into a buttered pan, mark off squares, and place a pecan ½ on each square. Cut when cold.

Red Apples

6 firm apples (York, or Black Twig)          1 cup water
1 cup sugar                                                 1 package red hots

Peel and core apples (leave whole). Bring the sugar, water and red hots to a boil, put in apples (use a heavy pan), cover, and boil for 5 minutes. Turn apples and place over low heat; cover and cook until done. Serves: 6