The Evening After

Well, I wouldn't call it the social event of the decade, but my parents cleaned their plates - my dad even asked for seconds - and we had some good laughs afterward as I showed them the cookbook I'd used and shared some of the recipes I spared them! Though I'd planned on serving a 1940s Easter menu, I decided at the last minute to serve up a medley of some of the surprisingly wonderful vintage recipes I've discovered in cooking dinner for myself over the past year. I guess you could say it was kind of like my annual report on vintage cookery.

Lima-Bean Casserole
Mashed Potato Balls
Beet Pickle Salad
Popovers
Honey Rice

Mashed Potato Balls are patties formed from cold mashed potatoes and a beaten egg yolk. Brown them in the oven with a dab of margarine on top. I added some seasoned salt to mine to give them a little kick. The Beet Pickle I used for the salad was a canned version purchased at the supermarket. (Aunt Nellie's is the brand. I like to think of her as my dear old Aunt Nellie who pickled the beets straight out of her Victory Garden last summer.) I sliced the beets and served them on a bed of lettuce with a tiny dollop of mayonnaise. Popovers are an old family favorite and the recipe in The American Woman's Home Cook Book (1945) doesn't disappoint. (Note: If you're using a modern popover pan, the batter only makes about six.)

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POPOVERS

1 cup sifted flour
1/4 teaspoon salt
2 eggs
1 cup milk
1 tablespoon melted shortening

Sift flour and salt together. Beat eggs and add milk, shortening and sifted dry ingredients. Beat until smooth with rotary beater. Fill greased muffin pans 1/2 full and bake in very hot oven (450 degrees F.) 20 minutes. Reduce temperature to moderate (350 degrees F.) and bake 15 minutes longer. Makes 8.

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Whew! It's been a long time since I had such a heavy meal so late in the day. My eating habits have changed so much over the last twelve months that it felt positively strange to wake up still feeling so not-hungry this morning. I guess I've gotten used to waking up with an empty tummy! I felt so full I couldn't face anything more than Toast for breakfast this morning. My sink is full, too. Full of dirty pans that needed a good soaking. My mission tonight is to finish cleaning up after the party.

Lessons learned? 1) I truly would have appreciated one of those vintage ranges with three or four different oven chambers. You can set each chamber at a different temperature, right? None of last night's recipes wanted to play together when it came to temperature. 2) My apartment is way too small to entertain more than one person at a time. And it's awful tough to serve dinner at the kitchen table when you have to ask one of your guest to stand up for a minute while you open the oven to check on your Honey Rice. (I'm thinking Dorothy Dix would not have approved.) Let's face it. Nobody should be seated right in front of the oven! Talk about a hot seat.

Mistress of My Domain

Here it is just after 6:00 p.m. and my meager supper is finished. It can't have been that much smaller than most of my suppers, but for whatever reason it just felt meager tonight. Rats! Looks like I've got a long evening ahead... I think I'll torture myself and tell you all about last night's vintage dinner, courtesy of The American Woman's Cook Book (1945):

Baked Potato
Buttered Turnips
Beet Pickle Salad on Lettuce
Peach Sorbet

Have I ever even baked a potato in my own oven? I don't think I have. Having prepared potatoes umpteen different ways since beginning these vintage dinners, I was truly able to appreciate just how easy making a Baked Potato is for the housewife. It puts the oven through its paces, but, boy, is it worth it! I didn't like turnips years ago, but wanted to give them a try to see if my taste buds have matured. They weren't terrible. I could take 'em or leave 'em. The Peach Sorbet was my reducing-friendly substitute for Orange Sugarless Cake.

Beet Pickle isn't the kind of thing you whip up on a single day, so I compromised by purchasing a jar of Aunt Nellie's Pickled Beets at the supermarket. Many a 1940s housewife would've been able to jazz up a bland-ish meal by stepping into her cellar and picking up a jar of something she'd put up last summer. My maternal grandparents had an earthen cellar under their house and one of the greatest treats for my sisters and me when we were little was getting to unlatch that door, clamber carefully down the wooden steps, and run about in that cool, dark, mysterious space. At the bottom of the steps was a set of shelves filled with preserves of every variety imaginable, including a lovely pickled watermelon rind which must have been Grammie's specialty. I like to imagine that had I the time and space - not to mention the garden - I'd be pickling beets and watermelon rind for my own household stores! Anyway, my 1945 menu originally suggested that the Beet Pickle be suspended with celery in a lemon gelatin. I skipped the gelatin (as I'm sure you could've guessed), combined the diced Beet Pickle with diced celery, and served it on a bed of greens with a dollop of mayonnaise.



I'm not sure which room I was least looking forward to adding to my housekeeping routine in the beginning, but the bathroom placed in the Top Two. It's funny, because it's actually the smallest room in the house. You'd think it'd be a breeze. I absolutely dreaded having to clean the tub and the toilet regularly. Well, I've been doing that week in and week out for about a month now and I've got something to confess...

It's not that bad.

It helps me to break it into pieces and focus on one part of the tub and shower surround at a time - the end wall, the side wall, the shower wall, the tub. Lather, scrub, rinse. Lather, scrub, rinse. Top to bottom. Top to bottom. The tub is just a free-for-all with my trusty Comet, a scrub brush, and some piping hot water. I have a special scrubby sponge dedicated just to the bathroom. When it comes to the toilet, that's where those modern antibacterial wipes come in handy. They used to be my one and only tool when it came to housekeeping - *hanging my head in shame* --- the only thing I use them for now is for cleaning the outside of the toilet and the seat. Heck, even The Manual instructs its readers to have a cloth reserved for nothing more than cleaning the toilet. I think I'll add antibacterial wipes (for use on the toilet) to my small list of modern innovations that are worth their salt.

Did you ever see The Farmer's Wife? It's an amazing documentary about a struggling Nebraska farm family that aired on Frontline in 1998. An example of the very best that television has to offer... Well, there's a scene where Juanita Buschkoetter - farmer's wife and mother of three - is hard at work on her off-farm job. She cleans houses on a part-time basis. She's bending over and cleaning the toilet in this home so much bigger and nicer than her own and she says to the cameraman, "I don't mind cleaning houses, but I hate cleaning other people's toilets." I think of that scene every time I'm cleaning my own toilet and feel grateful in an instant that it's mine and not somebody else's. Juanita would have considered it a lucky break indeed to be able just to keep her own bathroom clean... If you've never seen this film, it's the kind of life-altering television you'll never forget. Netflix it immediatement.

Symphony

One of the blessings of having turned off my television is getting to listen to something a little different - the sounds of home. Surely, I must've heard these sounds before, but I guess I never really listened to them...

Like the snap of a clean towel when you're folding laundry. I love to give my towels and washcloths a sharp, precise shake before folding them, just to shake any last wrinkles out before they're folded and tucked away in the linen closet.

And the cheery sound of voices when I turn on my radio in the morning. I usually turn it on as I'm heading into the kitchen to get breakfast started. And whether the news is good or bad, the voices are welcome companionship after a long, quiet night with nothing but the air conditioner to interrupt the calm.

Like the tap-tap-tapping of an egg in a covered pan as it bubbles away for my breakfast. And the ticking of my Toastmaster, growing ever faster as the toast gets closer to the finish. Happy sounds indeed after a long snack-less night!

I love the sound of hissing steam as my iron heats up on Tuesday nights... It's a promising sound - one that betokens a closet soon replenished with smooth, neatly pressed garments.

On Thursday evenings, it's a "Whap! Whap! Whap!" outdoors on the landing when - after airing my bed covers and pillows for an hour - I give the pillows a good shake and smack them against each other a few times. Just to get the dust out. (Though it's handy, too, in working out any workaday frustrations.)

I'd forgotten what a satisfying task snapping string beans can be. And it makes another fantastic sound!

Mashed Potato Cakes
String Beans
Salad of Cottage Cheese Stuffed Prunes
Apple Brown Betty

It was all about comfort food for my vintage dinner last Sunday. Mashed Potato Cakes are a clever way to serve up leftovers. Add salt, pepper, and egg yolk to a dish of cold mashed potatoes. Form into patties, place a dab of margarine on top of each, and bake in a greased pan. Just long enough to brown the bottoms of the patties. The Cottage Cheese Stuffed Prunes made for a very rich salad - which would have been even richer if I'd laced it with French Dressing (as instructed by the recipe)! I've never eaten Apple Brown Betty before, so thought it might turn out something like an apple crisp. Not quite. Kind of like a soft apple crisp - without the crunch. Ruth Berolzheimer, the author of The American Woman's Cook Book (1945), must've been nuts about bread crumbs. They show up practically every week! I'm beginning to get suspicious now every time I see them. Hmmm... what kind of missing ingredient is she trying to cover up with bread crumbs this time?

New Routines

Did you ever notice that as soon as people find out you're regularly walking, they come out of the woodwork to try and make you their walking buddy?

First, a co-worker asks me if she can match me up with a friend of hers who needs a walking buddy. Then another person I know through work tries to get me to commit to a walking relationship. I hope I don't come off as impolite, but I'd really rather walk by myself. Let's face it. Sometimes walking with another person can speed you up --- sometimes it can slow you down. The people I pass when I'm walking are almost always in pairs. And the last thing I want to do is to have to rush to the park to sit around and wait for somebody who might be late showing up - and then might show up toting a kid or two. Complete with strollers. I've got business to take care of!

I gathered up all my courage Monday evening and went into the rec center to purchase a membership and take my first indoor walk on the walking track. The rec center may be located just a few steps away from the park where I've been walking on the weekends --- but it's a whole new world in there! It's louder for starts. The walking track is built around a basketball court with racquetball courts nearby. There's lots of testosterone in the air as most of the people using the basketball court are young men in the 15-25 age range. I've only been there twice, but I'd say there's a more competitive feeling indoors than there is with the folks using the outdoor track. (It's actually the first time I've wanted to check my rear view in the mirror to see whether those new exercise pants are flattering or not!) The track is pretty small, so I can easily do 30 laps in a 60-minute walk. Thank goodness for that iPod. I'd perish without it! I'll still have a chance to walk outdoors one day a week. The rec center is closed on Sundays.

As for snacks, I'm doing remarkably better at the only-fruits-or-vegetables thing than I thought I would. Of course, it helps that nectarines are in season here. I picked up some beautiful, small nectarines last weekend at one of the natural foods stores. They've got a great selection of produce and I was in quest of some parsnips for my vintage dinner - but the nectarines caught my eye. Have you seen how big the fruits are in some of the supermarkets these days? They must be breeding super-sized fruits for super-sized customers. And bigger isn't always better. I'm a nectarine nut, so imagine my excitement when I saw these massive nectarines at the supermarket last summer. Ack! They were mealy and bland and never got to that lovely soft stage where the fruit just melts in your mouth. Anyway, I've been having one nectarine every day at about 3:00 in the afternoon. That's it for snacks. This weekend will probably be more challenging than my weekdays have been, but I'm feeling ready to face the enemy.

Here's the menu for my vintage dinner last Sunday:

Parsley Buttered Potatoes
Pan-fried Parsnips
Molded Salad of Cranberry Sauce (canned), Celery and Apples
Butterscotch Pudding with Nuts

I haven't had Parsnips in years. In fact, I remember being slightly traumatized the last time I ate them. It's been a long time, though, so I figured I ought to give them another shot. They have a spicy, celery-type scent as you're working with them, but once cooked they were pretty bland. Didn't taste like much of anything. What I've heard since then is that Parsnips are tastiest in the fall when they're fresh from the soil. Alas, my first attempt at a non-gelatin Molded Salad was a dismal failure. I tried just heating up a can of the jellied cranberry sauce, adding the celery and apples, and putting the concoction in the fridge to chill - but it never quite set. I'm going to track down some of the agar a couple of my readers mentioned and try that next time.

It's Thursday evening, which means that it's time to clean my bedroom. The first order of business will be the daily chores recommended by America's Housekeeping Book (1945). This will be my new weekly routine for the bedroom:

Open windows top and bottom for free circulation of air.

Remove all bed covers; stretch over end of bed, or over chairs, off the floor. Remove soiled bed linen; place near door to be taken out. Place mattress pad over chair near window to air.

Bring in cleaning equipment: carpet sweeper or vacuum cleaner (according to need), dust mop, dust cloth, damp cloth. Bring in fresh bed linens.

Turn mattress top to bottom one week, and end to end the next week. Make bed.

Dust high objects if necessary (mantels, high shelves, window frames and sills, tops of bookcases, etc.).

Dust radiators covers if necessary.

Brush upholstery if necessary. Straighten covers. Plump up pillows.

Dust furniture and low objects if necessary.

Dust exposed wood flooring with dust mop if necessary. Use carpet sweeper or vacuum cleaner on rugs or carpets.

Polish or wash accessories and return to place with other objects removed during cleaning.

Final touches: Straighten draperies, shades, curtains, etc. Take out cleaning equipment and waste basket. Bring back clean ash trays, accessories, flowers and waste basket. Close windows if desired.

I'm kicking off my new monthly chores (recommended in 1945 as weekly chores) by making my bedroom the featured room this week. So here are the extra chores I'll also be doing in there tonight. Brushing walls is a whole new thing for me this week. More on that in another post...

Collect lamp bases, bric-a-brac and dressing table fittings that need polishing or washing, and dresser scarves to be laundered.

Brush walls when necessary. Dust high mouldings, door frames, window shades and Venetian blinds when necessary. Brush draperies (or use brush attachment of vacuum cleaner). Dust mirrors, pictures, lighting fixtures, lamps, woodwork; wash any of these articles if necessary.

Dust radiators (covers and coils) or registers; clean thoroughly when necessary. Brush baseboard or use brush attachment of vacuum cleaner. Dust book shelves and books as necessary. Wash windows when necessary.

Remove cushions from upholstered furniture. Use brush attachment of vacuum cleaner on furniture (getting into all crevices) and cushions. Replace cushions.

Rub wood surfaces of furniture to polish; apply wax or polish when necessary. Polish metal hardware if necessary. Wash glass table tops.

Use vacuum cleaner for cleaning of rugs and carpets.

The evening is short and I've got a bed to strip. Time to shed my dress and get to work!

Meal Plan

Raise your hand if you know how easy it is to make homemade Scalloped Potatoes...

Scalloped Potatoes
Buttered Beets
Carrot Strips
Baked Apple Stuffed with Dates

I was completely caught off-guard when I started preparing my vintage dinner last Sunday evening. I thought Scalloped Potatoes would be one of the tougher potato recipes in my cookbook. Wrong! It's one of the few potato dishes that don't involve having to boil or even parboil the potatoes beforehand. It took me maybe 15 minutes from start to finish, then the oven did the rest of the work. My mom's a wonderful cook, but the only Scalloped Potatoes we ever ate were the rubbery kind that came in a box.

And I think I've discovered the trick to Beets. Boil them in as large a pot as you can find in your cupboard. A five- or six-quart Dutch oven should do the job. Make sure you've got a lid for the pot that fits tightly and don't boil them at too high a temperature. If I don't do any one of these things, I'll end up with pink water stains all over my stovetop! The Baked Apple Stuffed with Dates was quite good, too. But what I love most about it was that I was able to make it in a single serving size. No leftover sweets hanging about this week.

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SCALLOPED POTATOES

6 medium-sized potatoes [I cut this recipe in thirds.]
Salt and pepper
2 tablespoons flour
4 tablespoons butter
Milk

Pare raw potatoes and cut them into thin slices. Place in a baking dish a layer of the potato one inch deep, season with salt and pepper, sprinkle a portion of the flour over each layer, add a part of the butter in bits. Repeat and continue until required amount is used. It is best not to have more than two or three layers because of difficulty in cooking. Add milk until it can be seen between the slices of potato, cover and bake (350-400 degrees F.) until potatoes are tender with a fork (1 - 1 1/2 hours). Remove the cover during the last fifteen minutes to brown the top. Serve from the baking-dish.

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My transition to healthier snacks (fruits or veggies plus protein) is going pretty well. I'm measuring out the proper serving sizes for now, but hoping to be able just to eyeball them soon.

Hummus = 2 tablespoons
Low-fat Organic Cottage Cheese = 1/2 cup
Almonds = 25 nuts (This seems a bit much. I could probably do just fine with half that or less.)

The only thing that really frustrates me is that I keep forgetting to pack a snack so I can get that late afternoon pick-me-up while I'm still at work instead of being ravenous when I get home at 5:30. I've got to try and remember this tomorrow. Pack both lunch and snack. I'd rather eat a snack at 3:30 or so and not be in such a rush to eat something as soon as I get home.

One of the things I'm rapidly discovering about reducing is how important planning can be. A couple weeks ago, a friend asked me to lunch. I accepted - and then remembered my rule of thumb: "No eating anything I haven't purchased at the grocery store." Well, I did promise myself some exceptions for social occasions, but I had to do some planning so I could enjoy the experience without feeling guilty. I added 30 extra minutes to my walk the day before so I wouldn't miss out on my workout. And I also suggested we hit a restaurant where I knew I could get a yummy salad. This Friday, I'm meeting up with a group for drinks after work. I rarely drink sodas, so I think a diet soda would be treat enough for me. I may not be home 'til late, so maybe I'll check the menu ahead of time and find out if there's something resembling healthy which I might be able to consider dinner.

Here's an example of poor planning. I had promised to babysit my nieces one evening after work. It's tough to cook anything there for yourself with a toddler and baby to mind, so - without even thinking - I figured I'd "pick something up" on the way to their house. That afternoon, I suddenly remembered my then-new rule of thumb. Eek! What would I do? Well, I ended up stopping at a sub shop to pick up a veggie sandwich. It could've been worse, but it could've been better. Next time, I'll pack a dinner from home - something I can heat up quickly.

I'll wrap up this post - which somehow became entirely about food! - with a dilemma facing me for this weekend's vintage dinner. The salad course is a Molded Salad of Cranberry Sauce (canned), Chopped Celery and Apples. I never make molded salads as gelatin is an animal by-product, but do any of you know if it would be possible to mold something using the jellied cranberry sauce that's sold in the can? It certainly starts out molded... I was wondering if it'd be possible to fold the celery and apples into the jelly, then form it into some sort of shape. Any advice?

"...one more glass to the good"

You know something I love about the 21st century? We've learned that you don't have to beat your vegetables into submission by boiling them to a pulp and smothering them in white sauce, bread crumbs, and cheese!

Parsley Potatoes
Baked Broccoli
Lettuce and Tomato Salad
Coconut Blanc Mange
Cherry Sauce

I guess the good thing about a dish like Baked Broccoli is that it makes a simpler broccoli recipe look absolutely lovely in comparison. There are so many lighter and more flavorful things you can do with an easygoing veggie like this one. The Parsley Potatoes were tasty as always. The Lettuce and Tomato Salad was a surprise! I had only glanced at the recipe before Sunday and didn't get a full picture of what was in store for me. Very Art Deco... like shiny, little, red domes on the salad plate...

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Lettuce and Tomato Salad

3 Tomatoes
Lettuce leaves
6 tablespoons French dressing

Scald the tomatoes, remove the skins and chill the tomatoes. Just before serving time, cut them in halves, crosswise, and place one piece, with the outside upward, on each serving-plate with one or two leaves of white, crisp lettuce underneath. Pour over each portion a tablespoon of French dressing.

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The Coconut Blanc Mange was, well, meh. Kind of a soft, bland pudding with the coconut doing must of the job at holding it all together. It might've been a little better if made with whole milk. Or maybe a dash of coconut extract. My Cherry Sauce was a miserable failure. It never really thickened and the ingredients didn't meld. Well, it's probably for the best that I'm not discovering fabulous new desserts these days!

Today marks the second day of my new water regime. I set the goal for this mission at eight 8-ounce glasses per day as that seems to be the gold standard when it comes to H2O. Apparently, that rule of thumb has been around for awhile. Dr. Walter H. Eddy, a professor of physiological chemistry, was interviewed for a newspaper article in July 1940 and advised that adults drink two quarts of water per day to maintain optimum health. What do you know, two quarts = 64 ounces!

After using a measuring cup marked with ounces to determine how much water the various glasses in my cabinet held, I figure I was probably drinking about 40 ounces per day before this mission. I downed 64 ounces yesterday without much difficulty, but I'm not there yet today and the day is short. I think I've just got to remind myself --- when I'm thirsty, reach for water first.

The Evening Independent's Alicia Hart weighed in on this very topic in December 1943:

Few of us ever drink the eight glasses of water a day which are recommended for health and a clear complexion. Maybe it's the idea of eight glasses all together that appalls us. But properly spaced throughout the day, eight glasses are not as many as you imagine.

For instance, petal-skinned film star Gene Tierney, who has just kept a date with the stork but will be back at the studios very shortly, makes a habit of having a tall glass of warm water with a half lemon squeezed in it before breakfast each morning.

If you like, add a teaspoonful of mineral honey - clover or alfalfa - to make it more palatable. It's a marvelous morning pick-up and a boon to clearer, smoother complexions.

And when you feel hungry in the middle of the day, yet you know very well that you ate a substantial enough lunch, drink a tumbler of water. It'll fill the void and you'll be just one more glass to the good.

Also, if you've been trying to lose weight, drink a glass before lunch or dinner and you won't want to eat so much. No, actually, eight glasses a day aren't too hard to take at all.

Skin Care

Soap and water may have been okay for the teenage crowd, but 1940s beauty experts did have a few tricks up their sleeves for women looking for a little more in cleansing the face.

If you use a granular wash, such as beauty grains, you will find the skin tone clarified, and the texture improved. (The New American Etiquette, 1941)

An effective routine for the care of the war worker’s skin is frequent, thorough cleansing with warm water and a medicated soap. ("No Ration on Soap," St. Petersburg Times, 27 August 1943)

After cold water is used, an astringent should be applied with cotton, allowed to dry on. Cosmetic counters are full of them. ("To Improve Defects in Facial Skin," St. Petersburg Times, 28 February 1941)

I don't know yet if I'll take them up on any of this advice, but it's nice to know there are plenty of vintage options... The soap and water thing is probably not going to work in the long term for me - at least not just soap and water. I love the clean, but it leaves my face feeling a bit stingy even a couple hours later.

Could it be that I'm getting used to cooking dinner from scratch? For the first time since I started making the vintage dinners, I actually sat down at the table last night without feeling completely exhausted. Here's the menu:

Boiled Potatoes
Buttered Carrots
French Fruit Salad
Gingerbread Square

The Boiled Potatoes and Buttered Carrots are pretty self-explanatory. The Gingerbread was a wartime recipe - made without any sugar or eggs. It was easy to make and yummy fresh from the oven. (No nudges necessary to eat those leftovers!) The superstar of this menu was definitely the French Fruit Salad. The original menu calls for a Jellied Fruit Salad made with the leftover orange, pineapple, and banana from the previous menu (see last weekend). I don't eat gelatin as it's an animal by-product, so I paged through the chapter on salads looking for something I could make using the same fruits. Here's the recipe that caught my attention:

*****

FRENCH FRUIT SALAD

1 orange
1 banana
1/2 pound Malaga grapes
1 dozen walnuts
Lettuce
French dressing

Peel the orange and cut the sections from the membrane with a sharp knife or a pair of shears. If the fruit is allowed to stand in cold water after peeling, the bitter white membrance will come off easily.

Peel the banana and cut in quarter-inch slices. Remove the skins and seeds from the grapes. Break walnuts into small pieces, but do not chop. Mix these ingredients thoroughly and place on ice. Serve on lettuce leaves with a French dressing.

*****

The trick is making the French dressing variation that's suggested for fruit salads. No garlic, no pepper, light on the mustard, paprika, and sugar, citrus juice substituted for half the vinegar. The orange, banana, grapes, and walnuts were a lovely combination. Alas, I couldn't find any Malaga grapes at the supermarket. (Malaga grapes are both red and white grapes originally cultivated in a region of southern Spain. By the '40s, they were a profitable California crop.) My grapes were Chilean. And, no, I didn't peel 'em. What's with the '40s phobia about fruit skins? They're peeling their tomatoes, peeling their grapes. It's perfectly good fiber! And I love the snap of a super fresh grape - skin intact.

Catchup

I can't believe it's been three days since my latest vintage dinner and I haven't posted the results! Yesterday was kind of a tough day. I was running late in the morning and ended up having to dish my oatmeal and pineapple into a mug and eat it when I got to work. (Not the most relaxing breakfast I've ever had!) I'd forgotten about some lunch plans and needed to get my five walks for the week in - so I went to the park after work. Which made me late getting home and feeling very unmotivated to do anything else. Yep, the routine took a hit yesterday, but I was back in the game when my alarm clock went off this morning. With a new resolution: No internet allowed in the a.m. on a weekday. I love getting online to find out what's going on in the world, but it's definitely a liability when it comes to time.

Here's the 1945 dinner menu I whipped up last Sunday evening:

Browned Potatoes

Asparagus Salad

Enriched Bread

Fresh Fruit Cup, Three

The Browned Potatoes are also called American Fried Potatoes in the cookbook. Potatoes parboiled, then cut in slices and fried on the stovetop in a "very little fat." I boiled mine for too long to start, so they were a little softer than I'd have liked - but still good. The Asparagus for the Salad was boiled, then chilled 'til cold. (Canned asparagus was suggested as an alternative.) The recipe instructed me to cut rings from a green pepper, place four stalks of asparagus through each ring, and serve on a bed of lettuce. The basic French Dressing recipe was dressed up this week with a squirt of Catchup, but it didn't make much of a difference in the taste. You know, I think if there's one thing I step away from when it comes to these menus, it'll be the dressing. I cut the recipe in eighths and still end up having to throw much of it away. I may go ahead and buy a bottled viniagrette that I can get some real use from.

Fresh Fruit Cup, Three was a real puzzle... I finally realized that the cookbook contains three recipes for Fresh Fruit Cup. The author must have been calling for the third version this evening. It was a tropical fruit salad - diced orange, diced pineapple, and sliced banana served in layers in a tall glass with coconut. The one step I'd do without next time? Pouring fruit juice over the whole affair before serving. I used orange juice thinking it'd go nicely with the fruit, but it just made the whole thing soggy.

My vintage dinners on Sunday evening have become a lovely kind of ritual. I still make lots of mistakes, but I guess that's the only way you can learn how to cook. The one thing I'm really proud of is that I've been making myself eat at least one serving of leftovers. (Those of you who have been following along know that I have some issues with leftovers!) I've found that if I nudge myself hard - and eat 'em before they're three days old - I can shelve those phobias about food spoilage.

Unlike my housework last night, my vintage beauty missions were not sacrificed to my mood. And the walks might be paying off. I could be imagining things, but I think I actually felt a little spring in my step today. Fancy that! It's as if my muscles are slowly waking up - fiber by fiber - and remembering what they're there for. I had this strange sensation just in walking around the office at work today. This feeling that I could go a little faster and a little farther. It's been just two weeks since I started exercising. That's only ten walks. If it feels like this at two weeks, can you imagine what it'll feel like at four weeks - and eight weeks?

Potato-rama

Boy, am I tired of potatoes!

Potatoes were clearly a staple in the 1940s diet. Every one of these 1945 dinner menus consists of five courses (besides the meat, which I'm skipping since I'm a vegetarian):

1) Starchy vegetable (potatoes, sometimes rice)

2) Hot vegetable (cabbage, carrots, beets, peas, etc.)

3) Cold vegetable/fruit salad

4) Bread/rolls (which I'm skipping - way too many carbs in one meal!)

5) Dessert

I'm getting tired of the potatoes - and I'm only eating a vintage dinner once a week. Imagine what it would have been like to eat them in one form or another every night! Not only must the taste of them have gotten tiresome, but all the prep. Every night, Mother would find herself scrubbing and peeling potatoes. She'd probably have a pot in which she never cooked anything but potatoes! I guess you'd just have to get very creative with them, which could explain with my cookbook contains more than 30 potato recipes. Tonight's dish was definitely one of the simpler of the bunch:

Mashed Potatoes

Boiled Cabbage

Tomato and Lettuce Salad

Brownie a la Mode

I've never cooked with cabbage on my own before. But it was simple to prep, a quick boil, and blended nicely with the potatoes. One thing I've noticed in the cookbook is that the vegetables are always seasoned by the cook. They're buttered, salted, and peppered before being brought to the table. Did seasonings and condiments even make it to the dinner table in those days, or were they strictly for use in the kitchen?

Here's something funny... The cookbook instructed me to scald the tomatoes in order to remove the skin and chill them until it was time to assemble the salad. How unusual! I know that people canning their own tomato sauce often peel them beforehand, but I'd never imagined it being done for a salad. I guess I always thought the crisp snap of the skin was part of the allure. The recipe for this particular salad called for me to add capers to the French Dressing.

The Brownie recipe made a good ol' fashioned Brownie with a soft, milk chocolate flavor and lots of pecans.

*****

BROWNIES

1/2 cup sifted cake flour

Dash salt

1/4 teaspoon baking powder

3 tablespoons shortening

1/2 cup sugar

2 tablespoons strained honey

2 tablespoons corn sirup

1 egg, beaten

1 ounce (square) chocolate, melted

1 tablespoon hot water

1 teaspoon vanilla

1/2 cup pecans, chopped

Sift flour, salt and baking powder together. Cream shortening with sugar until fluffy. Add honey and sirup and continue creaming. Add egg and mix well. Add melted chocolate. Add dry ingredients, hot water and vanilla and blend well. Mix in pecans and spread mixture in 1 (8-inch) pan. Bake in moderate oven (350 degrees F.) about 20 minutes. Makes 36.

*****

There's the trick. That serving size is how so many women of the '40s were able to enjoy dessert every night and guard those hourglass figures. I tried dividing my batch of Brownies into 36 pieces and just couldn't do it! Even 16 pieces made very small Brownies. Brownies about the size our modern supermarket labels as bite-size!!! I topped my Brownie off with a small scoop of the banana nut ice cream leftover from last weekend.

Now if I could just master that French Dressing recipe...

Kitchen Chemistry Redux

I'm baking a batch of Yeast Cinnamon Rolls this evening for tomorrow's breakfast and decided to try the "sponge method" instead of the "straight dough method" I tried last time 'round - unsuccessfully. While I wait to see if the sponge is going to take, I've got lots to post about the weekend...

Friday marked the third week in a row that I've given my kitchen a thorough cleaning. It's hard work - takes me about three hours of good, honest elbow grease - but one thing I've noticed is that I'm finding new hiding places for dirt every week. I guess all those little cracks and niches stand out more now with all that cleanliness around 'em! So the kitchen is getting progressively cleaner every time. The manual recommends that housewives clean one cupboard or several drawers each time they clean the kitchen. By the time they've made their way through each of the kitchen cabinets, it's time to start at the first again. In my own home, the contents of my cupboards have kind of evolved hit or miss since the day I moved in here. I didn't really think through where I ought to store this or that when I started unpacking my belongings and brought home that first bag of groceries. Since I've begun scrubbing out my cupboards, I've collected all my baking ingredients in one place, all my cereals in one place, all my canned vegetables in one place, all my less-used dishes in one place. Things are slowly becoming more efficiently organized.

The thing about the kitchen cleaning that's still a nagging issue for me is that I can't seem to get it all done in one sitting. I can do about 2/3 of it and then I'm just exhausted --- so the rest gets done on Saturday morning or Saturday afternoon. I keep thinking that as I get better at this it'll take less and less time and soon I'll be able to do the whole thing at once, but maybe this is as fast as it's going to get. At any rate, I think I may have to make some adjustments to my routine if the kitchen thing can't be done completely on a weekday evening.

Drat - just checked the sponge. It's not taking. The dough should be all light and bubbly. Okay, I'm going to try that dough saver I used last time. Here's a link to the dough saver recipe:

http://destination1940.blogspot.com/2009/01/what-simple-luxury-it-is-to-make-bed.html

Something else that's vexing me is how much I hate messing up my sparkly clean kitchen by cooking in it afterwards! Just when I've finished cleaning it on Saturdays, I turn around and create a great mess of dishes on Sunday evenings. My countertops are messy, my stovetop spattered, and the sink is full of pots and pans. It doesn't take me all that long to clean it up, but it's never quite as clean as it was 24 hours ago. *sigh* I suppose that's a pain felt by every homemaker since time immemorial. A wonderfully clean kitchen is great to look at, but lasts about as long as the morning dew on a summer's day. A kitchen is one of those spaces, I guess, that just needs to be worked at continually to keep it clean.

Now my dough is finally rising. Thank goodness! I've tried to scrub away all traces of that first batch by running a load of dishes and cleaning the kitchen counters, but my table is still all floury. Can't clean that up yet - I've got more kneading to do.

I was reading an issue of Family Circle during my lunch hour today and found myself snorting out loud at some of their decorating suggestions. I guess they were trying to give some recession-friendly suggestions for perking up the look of your home, but they were the kind of things that make it blatantly clear that modern women's magazines don't have any real interest in improving the efficiency of your home. They don't even recognize that the kitchen is a working environment. To them, the kitchen has become a pretty little backdrop in which you can pour a glass of juice, but had better not even attempt to do any cooking. Oh, maybe you could open one of those tubes of refrigerated cookie dough and slice them neatly out onto a cookie sheet. Heck, you could probably even open up your takeout and divvy it up onto plates. But the kitchens in these magazines are not designed for a woman (or man) preparing three meals a day for a family. Never mind baking a big, messy batch of Cinnamon Rolls!

Tip That Annoys Me #1
"Choose a pretty table lamp for the kitchen counter. It's much more flattering than overhead lighting, and it makes the room more like a living space."

Excuse me - since when was a kitchen supposed to be a living space? It's probably the most intensely busy room in a household where people are actually eating meals they've cooked themselves and dining as a family. There's a photo next to this tip of a tall, stylish table lamp with a tall shade. I'm not sure how on earth you're supposed to get any work done in a room with mood lighting!

Tip That Annoys Me #2 --- here's a non-kitchen tip
"Remove all the pictures hanging above your mantel and lean them against the wall for a more contemporary look. Add a framed sketch or photo to the mix."

Yes, and that is going to make cleaning that room sooooooo much easier. Can you imagine the dust bunnies that'll cling to the bottoms of each of these pictures? And you couldn't possibly have any children or pets in a home like this. How is a person supposed to clean the floors? Artistic? Sure. Functional? Not a smidge. I think these magazines have forgotten that we still have to live in our homes. These tips are for people whose homes are sterile places. I would never had noticed this a few months ago, though.

Update on the Cinnamon Roll Dough: The second rising is done. I'm just waiting for my dishwasher to finish the drying step so I can open it up and get my rolling pin back!

My 1945 dinner menu was surprisingly good last night. Here's the menu:

French Fried Potatoes
Beets
Tossed Greens with Tomato
Chili Dressing
Banana Nut Ice Cream
Soft Molasses Cookies

The French Fried Potatoes came out remarkably good. I couldn't believe it myself! They were cut to the size of what we'd call steak fries today. Parboiled, then fried on the stovetop in a fair bit of canola oil. I was terrified of the hot oil --- especially after my disastrous attempt to fry Corn-meal Mush in January! But I dried out the potatoes as much as possible, held my breath, kept the lid on the pan, and let the oil do its thing. Didn't try to get in there and move the potatoes around with a spatula or anything. And it worked! They were hot and crispy and all soft and potatoe-y on the inside. I'm ridiculously proud of 'em. Canned Beets were much easier to work with than the whole beets, but not nearly as tasty. For the Chili Dressing, I ended up adding a tablespoon of bottled chili sauce to the French Dressing recipe. The balsamic vinegar pretty much neutralized the chili sauce, but there was a bit of a zing there.

My first two sheets of Cinnamon Rolls are now in the oven. It's up to my Kenmore to do the work now.

I didn't think I'd have any luck finding Banana Ice Cream, but there are several varieties for sale - Chunky Monkey, Banana Split Ice Cream, Banana Pudding Ice Cream --- I ended up going with Banana Nut as it seemed more basic than the others. The Soft Molasses Cookies were okay fresh out of the oven, but they're dreadful today. I didn't read all the tips on working with rolled cookie dough until it was too late. Apparently, it's easier to work with dough like that if it's been chilled for 10 minutes or so. Better luck next time!

I'll let you know tomorrow how the Cinnamon Rolls turned out...

The Good, the Bad, and the Ugly

This evening's 1945 dinner menu was fairly regrettable. Though I can't say it wasn't a learning experience.

Pie of Carrots, Potatoes, Peas, Potato Crust
Cucumber, Lettuce Salad
French Dressing
Bread Pudding
Lemon Sauce

The Good
Okay, the pie turned out pretty good. My nod to commercially prepared foods was in the canned peas I used in the pie. It was basically a vegetarian version of a shepherd's pie. Instead of flavoring the white sauce for the filling with Worcestershire sauce, I used an herb seasoning salt - and the pie smelled so good! Tasted yummy, too. You know what's funny about the recipe for the Mashed Potatoes that topped this dish? They're seasoned with salt and white pepper. And I think the only reason it's not black pepper is esthetic. That they wanted the Mashed Potatoes to be as pure in color as possible.

My cookbook contained a recipe for a Cucumber Salad and a Tomato, Lettuce Salad, so I combined the two to make a Cucumber, Lettuce Salad. 1940s tastebuds leaned toward salt, so the sliced cucumber was salted and refrigerated before being served on a bed of iceberg lettuce. I prefer my cucumber straight up, but I think that a preference for that fresh, veggie taste is probably a more modern sensibility. '40s cooks tended to really mix things up when it comes to their produce.

The Bad
I think I've only eaten Bread Pudding once before and it was very good. A little moist for my taste, but nice, big cubes of bread with cherries and cinnamon. My mom may even have added nuts. My Bread Pudding? Not so delicious. The recipe called for bread crumbs rather than cubed bread, so I ended up with more of a very thick cake batter. The Pudding was flavored with vanilla, nutmeg, and raisins. When I first read through the recipe, it mentioned setting the baking pan in a pan of hot water and baking the whole affair in a moderate oven. Sounds like steaming, right? I jumped at the chance to do some steaming again, but I think the author of the cookbook actually meant that I should bake the Pudding in a steamy oven. In any event, it was far from finished after an hour in the steamer. I popped it in the oven, but I'd honestly forgotten just how moist a Bread Pudding is supposed to be, so it was two hours later before I decided the Pudding was never going to be dry in the center... Blech! It was tough and rubbery on the outside, mushy on the inside, and the raisins and nutmeg - they're an acquired taste. A very vintage taste, I suppose.

The Ugly
My Lemon Sauce was pure, unmitigated disaster. I've never used a double boiler - never even owned a double boiler - but a larger saucepan set on top of a smaller saucepan did a decent job. I should give the recipe the props it deserves. It looked like it might have been a nice sauce. Unfortunately, I started it in my only remaining pot with that old "non-stick" coating. You know... the kind where the black coating eventually flakes off into your food. (All my other pots and pans are stainless steel.) The recipe instructed me to beat the butter into the sauce and - I could kick myself! - but I reached right for the electric beater I'd taken out for the mashed potato topping on my pie and hadn't used. I soooooooooo should've used a whisk. My lovely Lemon Sauce ended up with all these little black specks floating about in it! Completely inedible.

Time to do a little decluttering of the cookware cabinet.

Love Story

Remember how I said after making my first 1945 dinner menu how much better the food I prepared for myself tasted? Well, I think I'm gonna have to take that back. Two dinners later, I'm finding myself so tired from the workout in the kitchen that I can hardly taste my meal.

And it is such a workout. Balancing a great pot of potatoes as you carry them over to drain in the sink. Twisting about between the pots on your stovetop so you can lift the lid on one without injuring yourself with steam from another. Just working in all that heat is a challenge. I turned my air conditioning up and pulled my hair back simply to try and feel a little more cool. By the time I sat down to dinner, I was wiped - and almost not even hungry enough to enjoy the meal.

Whipped Potatoes

Buttered Beets

Tossed Greens Salad

Chiffonade Dressing

Chocolate Pudding

I suppose this is the same kind of curve anybody goes through as they're getting in shape. Toning the muscles, learning the moves... I have to remind myself that the most I've done in "making dinner" for years has been: Open box. Heat in oven. This is a whole new world for me, and it's going to take some time. I hope! It really makes me wonder what dinner was like for Mother back in the '40s. Could she really enjoy a meal as much as might her husband and children when she had worked sooooooooo hard to plan it, shop it, and prepare it?

The 1940s seem to have been an era when home-cooked and commercially prepared foods both found a home at the dinner table. I'm trying to keep that tradition myself, including at least one item that's somewhat ready-to-eat. Last week: Canned Green Beans. This week: boxed Chocolate Pudding mix. These items were both readily available to most American households and - for a "bachelor girl" like myself - would have been particularly important. What a blessing they must have seemed to a busy '40s housewife! Even one course - made one or two steps easier --- what a gift. We see prepared foods today with such an overlay of their nutritional dangers. The MSG, the sodium, the preservatives and additives, the trans-saturated fats. It's hard to remember how wonderful they must once have seemed. And in their infancy, prepared foods weren't quite as chock full of the not-so-good stuff as they are today. They were still relatively basic, but what a help to knock even a quarter-hour off the time it took to prepare dinner...

Another miracle - the dishwasher. This was an appliance available only in the '40s to those with some serious cash. As hard as you work towards preparing a meal - and as nice as it would be to relax at the table and enjoy your meal - the dirty pots and pans and cooking utensils can absolutely haunt you! In my case, it was the red water from my pot of beets that had splattered all over my nice, clean stovetop. All I could think about was how nice it had been to see my reflection in my stovetop the day before. Would the beet juice stain? What about the cutting board? Would it be forever pink? There was still some milk left in a saucepan since I'd overestimated how much I needed for the Whipped Potatoes. Would it stick terribly to the pan?

Having worked so hard over this meal, it was great to scrape and rinse and whisk those dishes out of sight. I used to think of my dishwasher as my archnemesis. It didn't seem to clean the dishes very thoroughly. There was always that nasty crumb tray to clean out. And I never understood the whole rinse/don't rinse debate. "Of course you don't rinse," I thought. "What good does it do to have a dishwasher if it's not going to do the job for you?" Well, I'm here to tell you... it's all about the rinse. Since I started rinsing dishes before putting them in the dishwasher (per the manual), I've found that only an occasional dish or utensil has a bit of residue and needs to be soaked and re-washed. The crumb tray? I haven't had to clean it in weeks. 1940s housewives who were lucky enough to own a dishwasher must have cleaned 'em 'til they shone and kissed 'em when no one was looking!

Potatoes, Parsley, and Pears

What a night!

Potatoes Persillade (started out as Parsley Buttered Potatoes)

Canned Green Beans

Pear and Grape Salad

Corn-meal Muffins

Dinner made it to the table only about five minutes late this evening, but only because I realized after the last time that I grossly underestimate the time it takes to prep and cook things. I tried to wash things up as I went along - which works out great until the last ten minutes or so - and even had a chance to set the table this time. When I sat down earlier this afternoon to plan my preparations, I felt a bit like a military tactician plotting out the action minute-by-minute.

D-60: Wash and peel potatoes.

D-50: Start heating pot of potatoes in cold water.

D-25: Prepare corn-meal muffin batter.

D-20: Muffins in oven.

D-15: Begin preparing salad.

D-10: Start heating green beans.

D-5: Add potatoes to saucepan with melted margarine. Roll to coat with lemon juice and parsley.

Surprisingly enough, I pulled it off, and it all came together at just about the right time. Things still get pretty hairy right there at the end, though. I guess someday I'll be a wise, old housewife and a home-cooked dinner will be a piece of cake!

The Parsley Buttered Potatoes should be made with smallish potatoes. Well, small enough potatoes so that you can boil them in 40 minutes without having to cut them in pieces. The whole potatoes are easier to roll about in a saucepan to coat with garnishes. There was actually a non-budget conscious version of this recipe inside my cookbook called Potatoes Persillade. The only difference: fresh lemon juice. I happened to have a lemon in the house, so added a twist or two.

How can you go wrong with Canned Green Beans? I don't have a Corn Sticks pan, so I decided to make half a batch of Corn-meal Muffins instead. I tried to avert Next Day "Too Dry to Eat" Syndrome by freezing the leftovers right away, but check out these tips I found in a November 1945 issue of Better Homes and Gardens for just that problem. (I guess it's always been an issue for housewives!)

Second-Day Treats

Corn bread leftovers make elegant stuffing seasoned with celery and onion... Or take your choice of sage or thyme.

To serve leftover corn sticks, slice sticks in half, toast under the broiler.

Split corn bread squares, cut diagonally to make triangles, toast, and use under creamed foods.

I've saved the best for last: Pear and Grape Salad. My mouth dropped when I read the recipe for this dish the other night and I've been trying to imagine how I'd pull it off ever since:

*****

PEAR-GRAPE SALAD

Frost the curved surface of one-half pear with cream cheese, stud with one-half grapes and garnish with chicory and watercress, or other attractive greens.

*****

"How on earth would cream cheese stick to a pear?" I wondered. Well, it stuck. And the pear didn't have to be frosted all that prettily as the grape halves cover the surface anyway. I chose red seedless grapes and an Anjou pear. Couldn't find any chicory or watercress at the supermarket, so opted for a spring mix of baby greens and herbs instead. This made an absolutely darling salad! It looked like a giant raspberry resting on a bed of greens. And it was very easy to make - especially once I figured out that my melon baller came in handy for cleaning the core out of the pear. If I were to make this again, I'd definitely choose an overripe pear, so it's easy to cut through when you're trying to eat it, and 1/4 of a pear is actually enough for each person. If you were serving this to a family, you could lay the pear halves on a plate at the center of the table, then cut each one in half again before serving it to each person.

The taste was interesting. Sweet, creamy, and bitter --- but it dressed up the table so nicely. So decorative for a weekday family dinner! It made me think how the daily dinner truly was the '40s housewife's final "presentation" for the day. Her husband and children were gathered around the table for the first time since breakfast. This was her chance to show the family all the good she'd been able to do that day. An opportunity to show off her freshly laundered and ironed linens, her sparkling dishes, and food prepared even when the pantry contents were slim and she'd met shortages at the grocery. To share pickles, preserves, and canned goods prepared last summer.