F 1 D 0 -- 2001 11 28 War time recipes

Savory Meat Loaf

.5 pound ground beef
.5 pound ground veal
.5 pound ground pork
6 slices bread 
1 cup milk 
1 cup buttermilk 
.25 cup grated onion 
.5 cup grated raw potato 
2 teaspoons sugar
2 teaspoons salt
.5 teaspoon pepper

Have meat retailer grind meat three times. 
Remove crusts from bread.
Soak in milk for one hour. 
Thoroughly mix all ingredients. 
Pack into loaf pan (5x9 inches). 
Bake in moderate oven (350F) for 1.5 hours. 

 - From pamphlet "Square Meals on Short Rations" 
by Demetria M Taylor, 1943.



War Cake 

.5 cup shortening (bacon grease can be used, because of the spices which hide its taste)
1 teaspoon cinnamon 
1 teaspoon other spices (cloves, mace, ginger, etc.
1 cup chopped raisins or other dried fruits (prunes, figs, etc.)
1 cup sugar, brown or white 
1 cup water
2 cups flour, white or whole wheat 
.25 teaspoon soda 
2 teaspoons baking powder
 
Sift the flour, soda and baking powder. 
Put all the other ingredients in a pan, and 
bring to a boil. 
Cook 5 minutes. 
Cool thoroughly. 
Add the sifted dry ingredients and 
mix well. 
Grease a loaf pan.
Bake at 325-350F for 45 minutes or until done.

 - From How to Cook a Wolf (North Point Press, $13). 
This classic, originally was published in 1942 by M F K Fisher, 
who wrote of this recipe, "I am sure that I could live happily 
forever without tasting it again."