Legion Comrade Dan MacAulay is my source of recipes for this week’s column.
Dan recently provided me with a copy of “Wartime Recipes and Food Rules,” a publication of Woodland Dairy in Edmonton. The foreword says the booklet “has been issued with the co-operation of . . . the department of national pensions and health and the chief of the consumer section, marketing service of the department of agriculture."
A large V on the cover encompasses food being prepared and stands for Victory for Canadian soldiers and their families.
“The purpose of the book is to assist housewives in the task of adjusting their menus to wartime conditions. They (recipes) have been thoroughly tested in the nation’s kitchens at Ottawa.”
Two pages are devoted to the Canadian Nutrition Program and the preferred daily servings of milk, fruits, vegetables, cereals and breads, meat and fish, eggs and even the need to supplement these items with fish liver oils for both children and adults.
Thanks to my friend Dan for sharing this booklet with me.
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Eggs A-La-King
3 tbsps. butter
2 tbsps. minced onion
1/2 cup mushrooms, sliced
1 tbsp. chopped green pepper
3 tbsps. flour
1 1/2 cups milk
2 tbsps. chopped pimento
6 hard-cooked eggs
1 egg yolk
salt and pepper
Cook onion in butter for 5 minutes. Add mushrooms and green pepper and cook until mushrooms are delicately browned. Blend in flour. Add milk and cook, stirring constantly until mixture thickens. Cook 10 minutes.
Add pimento and hard-cooked eggs cut in quarters.
Pour some of the milk sauce over a beaten egg yolk and stir into the sauce. Cook one minute. Serve on toast.
One-half cup of green peas may be added in place of green pepper and pimento.
• • •
Braised Lamb Hearts
Allow one lamb heart to each person. Wash thoroughly in warm water and remove veins and arteries. Stuff the cavities with a savoury bread dressing.
Dip the hearts in flour and brown on all sides in a small amount of cooking fat.
Place the hearts in a casserole, season with salt and pepper and add a small amount of liquid such as water, stock, canned tomatoes or vegetable water.
Cover closely and cook in a slow oven until tender, about 1 1/2 hours.
• • •
Corn Pudding
2 cups milk
2 cups canned corn
2 tbsps. butter, melted
1 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
3 eggs, well beaten
Add milk, corn, butter, sugar and seasonings to eggs. Turn into a greased casserole and bake in a moderate oven for about 45 minutes or until pudding is set.
For variety, 1/4 cup chopped green pepper, 1/2 cup grated cheese, 1/2 cup minced meat or 1/2 cup chopped mushrooms may be added.
Joyce Walter can be reached at ronjoy@sasktel.net
