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.

Pears: The Other Winter Fruit

Pears, apples, oranges and grapefruit are about the only fresh fruits available to most of us at this time of the year. Oranges and grapefruit are used so much for breakfast that our thoughts need to be directed towards uses of the other two. We know a great deal about using apples in cooking, yet most folks serve pears raw. Pears are milder than apples, but there is no reason why they cannot fill the place of apples anywhere.

The Pittsburgh Post-Gazette goes on in this February 19, 1945 article to share a recipe for Pear Coffee Cake. I've never given much thought to winter fruits, but those ever-resourceful 1940s housewives would have been keen to find new ways to spice up the breakfast table on frigid winter mornings. There certainly are plenty of fantastic looking pears in the produce section these days, but I'm just as guilty as "most folks" who only "serve pears raw." And yet - Pear Coffee Cake is a little too rich for my blood. Not when I've still got plenty of reducing to do. So I've been rummaging through my vintage cookbooks looking for pear recipes suitable for the reducer's breakfast table. Hmmm... Pear and Cherry Salad, Pear Conde, Pear-grape Salad, Candied Pears, Pickled Pears, Baked Stuffed Pears. The only thing that sounds simple enough for breakfast is a recipe for Stewed Pears. It's a quick recipe, too!

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STEWED PEARS

Peel pears. Cut in half, quarter or slice. Remove core. Add 1 tablespoon granulated sugar for each pear and water to depth of 1/4 inch. Add 2 or 3 cloves, 2 slices lemon. Cover. Bring to boiling. Simmer 10 minutes or until tender. Chill. Serve for breakfast or dessert.

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A November 1949 article in the Pittsburgh Post-Gazette also points out that pears can add some variety to winter breakfast menus, but their serving suggestions aren't very imaginative: "Ripe sliced pears are good served with cream... Serve them, too, on prepared cereal." The author does describe some of the varieties of pears that can be found at the market during the winter:

• "The BOSC, the fall russet pear, is distinguished by its symmetrical base and long tapering neck. When ripe, it is a rich, russet color. It is best between September and January."

• "The COMICE is a special favorite during the Christmas holiday season for a gift fruit. It is a de luxe pear, large in size which takes on a creamy yellow color when ripe. It often has a bright red hue. The flesh is fine-grained, sweet and juicy. Best between October and February."

• "The ANJOU is a stubbier, semi-heart shaped pear. It is bordering between a green and creamy yellow when ripe. It has a rich flavor, fine texture and is full of juice, making it a favorite for eating fresh. They are on the market from October until April."

• "The NELIS is a small, russet pear. It has a sweet tender meat. It appears on the market in January and is available until June."

Which variety is your favorite? Do you have any pear recipes that'd be perfect for getting these chilly winter mornings off to a good start? Or an apple breakfast recipe that might be nicely adapted for pears?

Cooking with Jitterbug

Can you believe my first blog-iversary is coming up in just two weeks? I made my first post to this blog on November 15, 2008 - and what a ride. It's taken me to some thoroughly unexpected places. Some wonderful, some a little messy. I've got lots to celebrate as the big day draws near, but wanted to kick things off with a collection of some of the vintage (and near-vintage) recipes I've whipped up during the last twelve months. Most of these recipes hail from Ruth Berolzheimer's marvelous American Woman's Cook Book. (I own a wartime printing - 1945.)

I should probably have titled this post, "Baking with Jitterbug." Can you tell from the number of Quick Breads recipes that I'm a carb-lover? There'll be more to come in the year ahead...

Cereals
Corn Meal Mush

Quick Breads
Date Bran Bread
Baking Powder Biscuits
Graham Gems
Butterscotch Biscuits
Rolled Oat Muffins
Raisin Bran Muffins

Toast
Cinnamon Toast

Vegetarian Dishes
Lima Bean Casserole

Egg Dishes
Battered or Scrambled Eggs
Jelly Omelet

Vegetables
Scalloped Potatoes

Salads
Lettuce and Tomato Salad
Pennsylvania Cabbage Slaw
Pear-grape Salad
French Fruit Salad

Salad Dressings
French Dressing
Chiffonade
Sour Cream Salad Dressing

Cookies, Gingerbread, and Small Cakes
Brownies
Gingerbread

Fruit Desserts
Sliced Oranges

Hot and Cold Puddings
Honey Rice
Farina Pudding

Hot and Cold Beverages
Coffee

41 + 3 = 44

It's gotta be all kinds of wrong to celebrate another 3 lb. weight loss and simultaneously rave about my new Butterscotch Biscuit recipe! Nevertheless, I've got to do both this morning. In fact, we've got a lot to catch up on. Let me put a pot of coffee on first...

I weighed in at 150 this morning which means I've lost 44 lbs. since beginning this vintage reducing and fitness routine in April! 1 more lb. and I can officially visit a doctor's office without the nurse having to move that slide on the scale up a whole 'nother notch. You know the slide I'm talking about? That great divide between weighing 100 something and 150 something - or 200 something, for that matter. (Been there!) My mini-goal of 145 is just 5 lbs. away now, so I'm upping the ante. I've got to make it by November 7.

My breakfast this morning is clearly not going to be contributing! The Butterscotch Biscuits were tres delicieux, but not the kind of treat to be enjoyed on a regular basis. These biscuits just melt in your mouth --- which is never a good thing for a reducer! I'm packing the rest of this batch into the freezer as soon as they're fully cooled. They were fairly easy to make. Took me about 20 minutes - and only 10 minutes to bake. Start by mixing up a batch of Baking Powder Biscuits dough. Here's where things get interesting:

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BUTTERSCOTCH - Roll dough to a rectangular sheet and brush with softened butter. Sprinkle with brown sugar and roll up like a jelly roll. Cut into 1-inch slices and place cut side down on greased baking sheet or in greased muffin pan.

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So I had my first date in six years on Thursday evening. And lived to tell the tale! I thought I might perish from nerves about 15 minutes before I left the house. My first instinct was to eat something sinful, but I ate a banana instead and it did the trick. As soon as I met the guy and could see how nervous he seemed, it calmed me down. One of us had to be relaxed, right? We met for a cup of coffee at this restaurant which serves dessert only. (No dessert for me, thanks!) The emailer was more handsome than he looked in in his pictures. Tall and slim with a pianist's fingers. He was soft spoken with a careful, deliberate way of talking. But still... very little interest it seems in actually getting to know more about me. He's never even asked me the easy questions. You know, the kind of stuff you'd ask a new co-worker or somebody you just met at a cocktail party. Instead he showed me all the apps on his iPhone. Yep. His iPhone. Is that the 21st century equivalent of showing a potential mate what you've been able to club and drag back to the cave?

I'm not sure what happens next. I shook his hand good-bye and told him I'd had a nice time. He didn't suggest seeing each other again and neither did I. (I didn't suggest that he call on my mother, either!) I'd be open to a second date, but he hasn't emailed me since Thursday evening. And I haven't a clue what he thought of me. Couldn't even hazard a guess. He was very guarded. Perhaps I'd better reach for my New American Etiquette (1941). What kind of advice on "dating" does Lily Haxworth Wallace have to offer this week?

No girl or young woman should ever visit, upon his invitation alone, the home of a man who lives with female relatives. Before she can go, she must have an invitation from one of the ladies.

One of the most troublesome questions that has arisen because of the modern freedom of relations between the sexes is whether or not a girl or young woman may visit a man in his apartment alone.

The answer is almost invariably "No" but there can be many circumstances that make it seem proper. A girl from a small town, on a visit to the city, might call upon and have dinner with a man from her home town. Where is the harm in that? A bride-to-be would certainly be in no danger if she visited her fiance in his rooms? Dozens of other similar examples could be given.

According to the rigid rules of etiquette, it must not be done. There are many conservatives who would severely disapprove and certainly Mrs. Grundy can be expected to take full advantage of any such "goings on." According to the same rules of proper living, it would seem that whether it is right or wrong depends entirely upon the girl. When a girl considers going alone to the man's apartment, she should ask herself just one question:

"Would I do this if I knew my mother, Mrs. Grundy, and everyone I know sees me enter?"

If the answer to that question is "Yes," where can the harm be? If the answer is "No," the visit had better not be made.

It is even considered improper for two or three girls to visit in a man's rooms unless an older woman - a chaperon - is present.

Neither can one girl with another young couple make the visit with any more propriety than she could alone.

At any party given by a bachelor in his apartment, older persons, who will serve the purpose of chaperons, should always be present.

It is perfectly all right, however, for two girls to take tea with a college man in his rooms.

If you are willing to make the visit and thus dare Mrs. Grundy, make it a point to leave early. Do not remain after nine o'clock or, at the very latest, ten. If you go during the day, do not stay long. Mrs. Grundy only needs to have a man and woman together for one minute to tell some dreadful tales. Three or four hours might keep her busy for a year. Be sensible about this matter. Do not give people any excuse for gossip for only a few minutes of fleeting pleasure. Weigh the scales well to determine whether more good or harm may come to you because of the visit.

36 + 2 = 38

Ooh, so close! I weighed in at 156 lbs. this morning. Just 1 lb. shy of my midway milestone. Soooooooooo close!!! I have to hold off on the confetti and streamers for a little bit longer. How's that for some incentive for the next week. I want to see that 155 so badly I can hardly stand it!

So I guess I was a little over-optimistic about my boss' vacation when it started. :) What a week. I went from feeling completely capable to feeling absolutely overwhelmed and struggling to get as much done at home as I had the energy to do. It's almost over, thank goodness. She'll be back on Tuesday. I'm grateful to have a couple days at home now to recuperate and get caught up on some housework. It's my kitchen's turn this week for an extra special, super-duper monthly cleaning, but I thought I'd sit down and catch up with my blog before getting started on that big job.

My vintage breakfast menu this morning called for Sweet Rolls, but there was no way on God's green earth I had the patience or energy to attempt any yeast breads this weekend! So I flipped through the pages of my cookbook to try and find a quick bread that'd be hearty and filling. You know what's wild? Being able to do that - knowing that I've got the ingredients for most things already there in my own pantry. That still gives me a rush. Here's the recipe for the Raisin Bran Muffins that caught my eye. This is a sugar-free wartime recipe --- the only sweeteners being molasses and the natural sugars in raisins. They were tasty, but nowhere near as yummy as the Rolled Oat Muffins I made a month or so ago.

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RAISIN BRAN MUFFINS

3/4 cup sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup bran
1/2 cup seeded raisins
1 egg
1/2 cup milk
1 1/2 tablespoons molasses
1 tablespoon melted shortening

Sift flour, baking powder and salt together; add bran and raisins. Beat egg and mix with remaining ingredients. Add dry ingredients, mixing only enough to dampen all the flour. Fill greased muffin pans 2/3 full and bake in hot oven (400 degrees F.) 30 minutes. Makes 12.

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Have muffin pans gotten larger since 1945? Not the Texas muffin kind, the everyday muffin pans... This recipe only yielded 10 muffins for me and a few of them were very small.

You'll be proud of me - I finally managed to choke out a conversation with Curly this last week! He came by my office a couple times on Wednesday, the second time to toast one of the bagels in the kitchen that somebody had brought in for a birthday. So his bagel's in the toaster, he's looking at a map on the wall beside my desk, and I'm finishing up a phone call and thinking to myself, "Jitterbug, it's now or never. You've got to move this beyond, 'Hi. How are you?' This is it!" I moved right into his space and asked him something I knew would make him laugh. And he laughed out loud. What a smile! I just wanted to see it again and again. He told me a funny story, then his bagel was finished and I needed to get back to work anyway. Goodness, anybody walking by would have instantly seen how attracted I am to him - he couldn't not have seen it himself --- I must have been smiling and blushing and batting my eyelashes like no tomorrow. I felt a little embarrassed afterward, but decided that if he didn't come by again for awhile that was a sure sign that he was uncomfortable with my attention. Well, he came by again the next day. That's all I needed to know. Open season!

Just so you know how hard it is for me to talk coherently when Curly's anywhere in the vicinity, here's a hint of what's running through my mind. Check out these beautiful pictures taken by Alfred Eisenstaedt at Penn Station in 1944. They're almost a little too personal to look at...

Looking Back and Looking Ahead

One of the rules widely touted out there by dieters these days is that you're not supposed to weigh yourself very often. Once a week, tops. This is one rule I've been breaking regularly. In fact, these days, I weigh myself each and every morning. Is it a roller coaster? Yes. Up an ounce, one day. Down seven ounces, the next. Up three ounces, the day after that. Down 1 lb. the next day. My weight fluctuates on a daily basis --- it could make me dizzy if I let it. But it also allows me to see instantaneous feedback.

There are times of the month (*ahem*) when I have to read the scale without letting myself react to it. Water retention throws everything off. For the most part, though, what I see on the scale in the morning directly correlates to my behavior the day before. (Oddly enough, I've learned that I tend to see more ounces fall off during the week - when I'm only getting 30 minutes of aerobic exercise per day - than on the weekends - when I'm getting 65 minutes of aerobic exercise per day. This isn't what I would've expected, but it's an interesting pattern.) If I indulge in a less than ideal evening snack, it's right there in those numbers the next morning. Knowing that I have to face the music in just a matter of hours can sometimes be all the incentive I need not to do that snacking. And if I'm disappointed by the morning's numbers, it gives me that much more of a push to do the very best job I can do at reducing during the day ahead.

Are there any diet "rules" you've broken with successful results?

Did I ever tell y'all about the Jelly Omelet I tried making a few months ago? I was eating an Omelet the other day for breakfast and remembered the disaster. Well, I don't know if it was exactly a disaster, just not a very appetizing dish. Jelly Omelets were all over the place during the '40s. If a restaurant or diner served breakfast, you'd be hard pressed not to find a Jelly Omelet on the menu. I guess they've been replaced today with dishes like Denver Omelets and Stuffed French Toast. They were one of the culinary fads of the time. At any rate, I was dying to find out what they tasted like. So when I came across a recipe in my 1945 cookbook... I had to try! It's actually just a variation on the basic recipe for a Plain Omelet:

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JELLY OMELET - Spread any jelly or jam over the omelet just before folding.

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Maybe my omelet wasn't quite set enough when I added the jelly. The grape jelly I used just soaked itself into the eggs and I ended up with, well, a purple omelet. Let me clarify: a sweet, purple omelet. I lost all of that lovely egg-y, peppery flavor that I'm looking for in an omelet. Ah well, I had to give it a shot.

It's been a busy week. My supervisor is on vacation through September 21, so I'm going to be one tired little Jitterbug while I'm covering for her. I remember feeling panicked last winter when she was on vacation. Worried that I wouldn't be able to keep up with my new household chores --- and it was quite a short list at the time! Seeing her off on vacation again has been a kind of yardstick for me. I know it's going to be a tiring couple of weeks - and I might not have the energy to blog as frequently - but it's not going to impact my housekeeping or my vintage beauty regimen. These routines have become just that: routine. I may have to shuffle some chores around sometimes, but the work gets done. It's kind of neat to be able to look back and see how things have changed. Once things get back to normal at work, I've got some exciting new fall projects in the works. I'm looking forward to tightening up that kitchen routine a bit more, adding a weekly cleaning of the living room to my list of chores, and doing some long overdue decorating. (My apartment is sorely in need!) And plenty of weight left to lose. That's for sure.

My Fruit Dollar

Housecleaning and laundry aren't the only topics covered in exhaustive detail by America's Housekeeping Book (1945). The Manual also includes a chapter on the household budget. Sixty years ago, groceries cost much, much more proportionally than they do today. In fact, the authors of The Manual note than sometimes "the entire budget must be built around this item." The housewife was charged with a vital mission, then, in planning menus that could make the best, most efficient use of every article brought home from the market. Shopping for the best price, food preservation, creative use of leftovers --- these were topics of great importance to housewives and their husbands.

It helps also occasionally to keep a detailed food record for a couple of weeks or a month with separate totals for cost of cereal foods; fruits and vegetables; meats, fish and eggs; milk and cheese; and in a final class, fats, sugar and miscellaneous items. On a modest income, in order to get a balanced diet, not far from 1/5 of the food money should go for each of these five groups.

So I undertook an experiment last winter to shed some light on my own "food dollar." Not only for budget reasons, but because this kind of spending reflects the kind of eating you're doing. For one embarrassing month, I tracked my own grocery expenditures. And it was not a pretty picture. At the end of the month, I realized that I had spent $375.67 for groceries - about $100 to $125 more per month than I thought I'd been spending. 66% of my food dollar had gone toward Fats, Sugar and Miscellaneous Items --- the category where I'd lumped in all the processed, packaged non-single-ingredient foods that hadn't even been thought of in 1940. I spent 11% of my food dollar on Fruits and Vegetables, 10% on Cereal Foods, 8% on Milk and Cheese, and 5% on Eggs, Beans, and Soy.

Fast forward six months. In late July, I started tracking my food dollar again. For one month. I've made lots of changes in my diet and should be able to see a difference in my marketing, right? Well, here are the results... My total spending on groceries for the month was $286.25. That's a significant drop - $89.42 per month I can put to a better use. (Like all these new clothes I have to buy to fit my new figure!)

Fruits and Vegetables: $105.55 (37%)

Fats, Sugar, and Miscellaneous Items: $96.03 (33%)

Breads and Cereals: $33.28 (12%)

Eggs, Beans, and Soy: $25.92 (9%)

Milk and Cheese: $25.47 (9%)

I'm not surprised that my spending on Fruits and Vegetables has risen so dramatically. I absolutely spoil myself these days with as much fresh fruit as I can possibly bring home. If I have it handy, I'm much less likely to do any snacking that ends up on my hips. I am surprised, however, that Fruits and Vegetables took the lead. And that my spending on Fats, Sugar, and Miscellaneous Items has been cut in half!!! Maybe I'll celebrate by sharing the recipe for the Rolled Oat Muffins I tried out last week. Though I was a little skeeved by soaking the oats in sour milk, they turned out incredibly. Moist and nutty and super easy to make. I ate two of them that first morning, then popped the rest in the freezer for rationing out from time to time.

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ROLLED OAT MUFFINS

2 cups rolled oats
1 cup white flour
2 tablespoons sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/4 teaspoons baking powder
1 egg
1 1/2 cups sour milk or buttermilk
2 tablespoons melted shortening

Soak 2 cups rolled oats in sour milk overnight. Sift dry ingredients together. Beat egg; add milk, shortening and sifted ingredients. Mix only enough to dampen flour. Fill greased muffin pans 2/3 full and bake in hot oven (400 degrees F.) 25 minutes. Makes 12.

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I wish this lunch packing thing came more naturally to me. I spent a while on Sunday evening prepping Monday's lunch and promptly went to work without the Hard-cooked Egg that was sitting in the fridge. This morning I was feeling antsy about a day-and-a-half-old egg - and realized at the last minute that I'd left all my plastic containers sitting in the dish drainer at work! - so took along one of my leftover frozen lunches instead. I'm determined to grit my teeth, though, and make a success of this second lunch box menu - so I'm going to cook another egg tonight and try it one more time tomorrow. The good news is that the Peanut Butter and Lettuce Sandwich was yummy! I'm looking forward to having that again.

All this talk of food is driving me crazy. I've got a basket full of ironing calling my name. Catch you later!

This Ain't Your Mother's Farina!

Cream of Wheat is so good to eat
That we have it every day.
It makes us strong, so we sing this song.
It makes us shout "Hooray!"

It's good for growing babies
And grown-ups, too, to eat.
For all the family's breakfast,
You can't beat Cream of Wheat!
(Advertising jingle, 1942)

I've been eating my daily vintage breakfasts for several months now and farina has definitely become one of my favorites... You may know it as Cream of Wheat. My mom used to dish this up during the winter when I was a kid. It wasn't a favorite, but I remember preferring it tenfold to the oatmeal my mother made from scratch. (Sorry, Ma!) When I was a teenager, instant Cream of Wheat would sometimes appear in the pantry, usually in the maple brown sugar variety.

These days, I'm loving the cooked version, and - as luck would have it - Cream of Wheat is now available in a whole grain variety. I think it finally qualifies as a healthy breakfast. One serving prepared with water (100 calories) contains 15% of the recommended daily allowance of fiber, 50% of the recommended daily allowance of iron, and 4 grams of protein to boot! This is the kind of breakfast that sticks to your ribs and keeps you from feeling hungry for the rest of the morning.

Sometimes, I take my Cream of Wheat straight up. Especially if I'm having fruit along with it, like a dish of berries or half a grapefruit. Other mornings, it's all about the accessories. If you prefer a little crunch with your hot cereal, how 'bout sprinkling on some flax seed or crushed walnuts? Raisins, bits of date, or dried cranberries would be fantastic in farina --- especially if you added them to the cereal as it was cooking and gave 'em a chance to plump up. My favorite way to eat farina is with a smidge of margarine and a sprinkling of brown sugar. Heaven!

The key to cooking farina is to remember your whisk. Use the whisk to stir the cereal as you cook it - which only takes two or three minutes after adding the cereal to a soft boiling water. In fact, it cooks up so quickly that you can have a hot breakfast in the summertime without heating up your kitchen! Whether you rinse your pot right away or leave it to soak for a bit, it's super easy to clean up after. The ever-thrifty author of The American Woman's Cook Book (1945) even has a suggestion for leftover farina (as if!): "Mold... for tomorrow's luncheon dessert. Sweeten with brown sugar or honey and add vanilla." Farina Pudding should be served with Sliced Bananas and Top Milk.

Toastmaster

It's Friday night and time to give my kitchen its weekly cleaning. You know, it's lovely when I have social plans that keep me from being able to do this chore at its appointed time, but it's also awfully nice to have it done and out of the way before the weekend really begins. There's nothing like waking up on Saturday morning with the kitchen already under my belt!

One of the various things that doesn't make The Manual's list of daily or weekly tasks in the kitchen is cleaning small appliances. Like the toaster. The icebox and range are covered, but the authors never hit on the toaster. Is it because they weren't yet common enough in American kitchens by 1945? Maybe the authors didn't want their non-toaster owning readers to feel slighted? Not to worry, care of toasters is covered in a chapter near the back of the book titled Small Electrical Equipment --- or "electrical servants" as the authors call them.

1. The metal shell in some toasters may be removed to brush out crumbs.

2. A collection of crumbs in the bottom of the toaster may cause a short circuit. Use a soft brush (a pastry brush does nicely) to brush out crumbs. If it is necessary to shake the toaster, be gentle about it. Violent thumping or shaking damages the fine wires.

3. "Warped" slices of bread are apt to stick to the wires; use even slices for best results.

4. Wipe the outside of the toaster with a soft cloth wrung out of warm soapsuds. Rinse with a cloth wrung out of clear water. Polish with a soft dry cloth.

5. Never immerse the toaster in water.

My own dear toaster is a vintage Toastmaster - an "Automatic Pop-up" model. It's a heavy little piece and awkward to move when I clean the counter underneath it, but it makes a lovely ticking sound as it toasts my whole grain bread in the morning. Sadly, I don't take very good care of it. There's a crumb tray on the bottom which can be unlatched and pulled forward to brush the crumbs away (though I rarely do it). I'll swipe the top or sides of it as I'm cleaning the kitchen --- but only once in a blue moon. Sounds like it's high time that my toaster made it onto my list of chores for the kitchen!

I don't own a pastry brush, but I'll add that to my shopping list so I can do a more thorough job cleaning that crumb tray. For now, I'll tip the toaster on its side, open the crumb tray, and try to clean it out that way. Before I clean the countertop. When the counter is clean and dry, I'll move the toaster back into place and clean off the outside before moving on to my next task.



How are your toast-making skills? Believe it or not, The American Woman's Cook Book (1945) actually includes a recipe for Buttered Toast, presumably for the most inexperienced, young housewives in the group. And Milk Toast, for the housewives who were nursing invalids. Ooh, yes, and a recipe for Cinnamon Toast. How decadent that sounds to this hungry little reducer!

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Cinnamon Toast

Spread hot toast with butter and sprinkle generously with a mixture of sugar and cinnamon. Place on the top shelf of the oven or under the broiler just long enough to melt the sugar.

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"...when we knew them by the shape of their legs"

Here it is Friday and I haven't posted anything yet about last Sunday's vintage dinner! Thank goodness for "Independence Day Observed" - it gives me the chance to do some serious catching up on all fronts. (I'll do my observing tomorrow.)

Eggs Scrambled with Chopped Chives or Parsley
Salad of Shredded Lettuce and Carrots and Chopped Sweet Pickle
Roll
Blueberry Pudding

Recommended by The American Woman's Cook Book (1945) as a menu for a Saturday evening, this was a wonderful change of pace after a hot summer's day. Just the kind of the meal that would allow a housewife some extra time to get her children through their Saturday night baths... I added some Parsley to my Scrambled Eggs. Most of you could probably scramble eggs with your eyes closed, but I thought you might enjoy seeing a '40s take on the recipe.

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BATTERED OR SCRAMBLED EGGS

In a frying-pan, place one teaspoon of butter for each egg. Beat the eggs until the whites and yolks are well mixed. Season with salt and pepper and add one to three tablespoons of milk or cream for each egg. Pour into the hot fat and cook slowly, stirring constantly until the eggs are of the desired consistency. Serve at once. A little onion-juice or chopped parsley may be added to the eggs, if desired.

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I made the salad using iceberg lettuce, carrot, and chopped sweet gherkins. The whole-wheat roll was purchased at the supermarket --- a nod to the foods commercially available by the 1940s. The Blueberry Pudding was a simple cottage pudding with fresh blueberries added to the batter. It was so good, but I'm afraid it'll be the last of my desserts from these dinner menus for a little while. (The leftovers are way too tasty!) I'm going to substitute either a baked custard, sherbet, or pudding for the vintage suggestions.

The summer rains have moved into this part of the desert. I use the word "rains" loosely - it rains for about 5-10 minutes in the late afternoon - but the storms do stir up some lovely wind and cloudy skies... So it was time to clean my bedroom yesterday evening and a storm had just passed by. For the first time in all these months, I had to find an alternative to airing my bedcovers and pillows on the landing outside my door. The railing was wet and water was still dripping from the roof. Hmmm. What's a good housewife-who's-not-a-wife-and-works-outside-the-home-five-days-a-week to do? I reached for The Manual. Aha!

Remove all bed covers; stretch over end of bed, or over chairs, off the floor.

That - I could do. And at least it gives you a chance to open the windows and air the mattress. Making up my bed again afterwards wasn't quite as satisfying an experience as it usually is. I didn't get to beat the pillows or give the bedcovers a good shake - didn't want to stir up any fresh dust indoors - but it was a decent trade in a pinch.

Have you ever read Garrison Keillor's Lake Wobegon books? I'm reading the second one, Leaving Home (1987), and there's a thought he expressed in passing that's making me especially mindful these days of the way my legs look. (Mindful to the point where I may have overdone it with my new exercises yesterday --- my legs are aching this morning!) It's a passage in the opening essay to the book that made me think of my legs. A beautiful passage in more ways than one. It makes me laugh and weep a little at the same time. I laugh, because I'd like to be known by my nieces as the aunt with fabulous legs!

When I was little I didn't think of grownups as having bare skin; grownups were made of wool clothing, only kids were bare naked...

Every time I read a book about how to be smarter, how not to be sad, how to raise children and be happy and grow old gracefully, I think "Well, I won't make those mistakes, I won't have to go through that," but we all have to go through that. Everything they went through, we'll go through. Life isn't a vicarious experience. You get it figured out and then one day life happens to you. You prepare yourself for grief and loss, arrange your ballast and then the wave swamps the boat.

Everything they went through: the loneliness, the sadness, the grief, and the tears--it will all come to us, just as it came to them when we were little and had to reach up to get hold of their hand, when we knew them by the shape of their legs. Aunt Marie had fat little legs, I held her hand one cold day after a blizzard, we climbed snowdrifts to get to the store and buy licorice whips. She said, "Come on, we can make it, don't slip," and soon she was far behind, a fat lady in a heavy coat with a fur collar, leaning into the wind, wheezing from emphysema, and sometime later she died. She knew that death was only a door to the kingdom where Jesus would welcome her, there would be no crying there, no suffering, but meanwhile she was fat, her heart hurt, and she lived alone with her ill-tempered little dogs, tottering around her dark little house full of Chinese figurines and old Sunday Tribunes. She complained about nobody loving her or wanting her or inviting her to their house for dinner anymore. She sat eating pork roast, mashed potato, creamed asparagus, one Sunday at our house when she said it. We were talking about a trip to the North Shore and suddenly she broke into tears and cried, "You don't care about me. You say you do but you don't. If I died tomorrow, I don't know as you'd even go to my funeral." I was six. I said, cheerfully, "I'd come to your funeral," looking at my fat aunt, her blue dress, her string of pearls, her red rouge, the powder on her nose, her mouth full of pork roast, her eyes full of tears.

Every tear she wept, that foolish woman, I will weep every one before I am done and so will you. We're not so smart we can figure out how to avoid pain, and we cannot walk away from the death we owe.

So true. For all our modern technologies, shopping malls, and miracle drugs, we can't avoid the mistakes and fears and losses that shaped the lives of our grandmothers, our great-grandmothers, and their great-grandmothers before them... If you've never read any of Keillor's books - or listened to his marvelous Prairie Home Companion on NPR - you've got something wonderful in store. He paints such a frank and beautiful picture of life in a small Minnesota town. His bits in Lake Wobegon Days on the scandal of air conditioning and over-ambitious tomato gardeners --- genius!

7 + 4 = 11

A week or so ago, I was studying up on dusting painted walls and learned that - instead of buying a dust mop especially for that purpose - you could fashion a sort of "apron" for the head of the broom out of a piece of flannel and use that to softly sweep the dust from your bedroom walls. Well, yesterday I was giving the bathroom its special monthly cleaning and came across that chore once again in The Manual. I was playing around with a flannel dusting cloth and realized that I could actually fashion a kind of kerchief for my broom. I centered the cloth across the end of the broom head and held down the piece facing me while I pulled both of the sides together and tied them. My broom looked a little bit like a woman of the '40s heading off to work at the war plant! And most importantly it did the job.

Another little thrill this past week has been the success I had with a recipe called Graham Gems. Imagine all the goodness of home-baked biscuits with the added heartiness of whole grains. To die for... The recipe starts out with a basic Baking Powder Biscuit dough, only you substitute one cup graham flour for one cup sifted flour.

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BAKING POWDER BISCUITS

2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup cold shortening
2/3 cup cold milk

Sift flour, baking powder and salt together and cut in shortening with 2 knives or a pastry blender. Add milk and mix quickly. Knead for a few seconds on a lightly floured board...

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You could stop there, pop 'em in the oven, and they'd be perfect. But the recipe for Graham Gems actually calls for a little more creativity. I didn't have 8 to 10 custard cups on hand, so I used a muffin tin and they turned out fine. I guess they're supposed to look a little like gemstones --- maybe if you squint your eyes. Like I said, though, you could just cut them with a biscuit cutter and bake at the same temperature and they'd be just as delicious. Super easy, too. I made these on a work morning.

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GRAHAM GEMS - Roll dough 1/3 inch thick... and cut into 2-inch strips. Place 4 strips one on top of the other. Cut into pieces 1 3/4 inches long. Place each of these sections upright in buttered custard cup. Bake in hot oven (425 degrees F.) 15 to 20 minutes or until browned. Makes 8 to 10.

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It's been nearly two weeks since I added some limbering and stretching exercises to my morning routine, so it's high time I gave them a little attention in my blog. I do the first exercise before I get out of bed. In fact, I'm usually still partly asleep. My legs most certainly do not go over my head, but it really works the abdominal muscles just raising the legs until they're perpendicular to the body - then lowering them:

1. Before you get out of bed in the morning, do this routine five times: stretch body out with arms out at sides. Lift both legs simultaneously as high as you can, even, if you can, over your head; then down again, slowly.

I do the next several exercises while I'm sipping my morning glass of water and am still in my nightclothes. None of these next exercises really instructs you as to an exact number of reps, so I've been doing five of each. No. 2 opens up the ribcage and probably works the abs as well when done slowly and carefully:

2. Here is a good stretching exercise that helps to develop the bust and improves the posture and figure generally: Stand with feet slightly apart, arms down at sides. Stretch arms in front up and over the head slowly as far as you can, without straining, then slowly return to original position. Repeat this several times.

I haven't quite felt No. 3 working anything more than my waist as yet, but I'm open to some improvement in the hips!

3. To improve hips and waist and improve general line of figure: (A) Stand with feet slightly apart, abdomen in, seat well down, fingers interlaced and raised high over head, arms making a frame for the face. Keep face framed by arms throughout exercise, and body absolutely steady from waist down. (B) Swing forward till body and arms are horizontal. Swing body round to right side and travel upwards till arms are over head once more. (C) Turn to the left and swing the body round and down till body and arms are once again horizontal, as in B.

No. 4 makes me yawn. In a good way. I do feel more awake after doing this exercise:

4. The first exercise is for the purpose of air washing the lungs and keeping the chest in form: Stand erect, feet fairly far apart; clasp your hands behind your neck. Force the head and elbows back, inhale through the nostrils, expel the air through the lips. Breathe in as the head goes back; exhale as you return to first position.

You gotta love deep knee bends! All of the advice I've heard by fitness experts in my own lifetime comes back to me now in bits and pieces. In the '80s, my sisters and I would work out in the basement to a Jane Fonda record of our mom's. ("Bridge over Troubled Waters" was the cool-down track.) By the '90s, step aerobics were all the rage and I remember working out with Denise Austin on TV and ordering her step and weights set on QVC. Jane and Denise alike cautioned women at home to be sure the legs were positioned far enough apart and the knees slightly bent before doing exercises like this one:

5. This for keeping waist, thighs and hips slender. Stand tall, hands on hips. Lift on your toes, let the knees spread, lower your body until you are in a squatting position, buttocks resting on the heels. Rise slowly.

Allow plenty of space when doing this exercise or your liable to hit something with your arms! The last few words are great advice. The more conscious you are of the movements you're making, the better you're probably working the muscles. If you zip thru the motions, you may not get all the benefits of doing fewer reps more slowly.

6. Wig-wagging exercise for keeping bust and arms normal: Stand tall, lift the hands high and far back. Swing the hips from one side to the other, stretching the arms full length, keeping fingers and thumbs spread. Use your muscles. Be conscious of them. Mere movements don’t mean a thing. It must be a real workout.

I'm not sure if it's the humidity or the limbering-and-stretching or the smaller portions at dinner, but something's working. I weighed in this morning at 183! According to my scale, that's 4 lbs. lost in the last 6 days. HIP HIP HOORAY!!! I thought I'd celebrate with this wonderful series of photos from a 1940 LIFE magazine pictorial on reducing salons. (And I thought Bally's didn't look like fun.)

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?

It's Eight O'Clock Somewhere

Do you remember when Consumer Reports ranked Eight O'Clock Coffee the best brand of Colombian coffee? I don't make coffee at home very often - it's free at work - but I've been impatiently waiting for my supply to run out so I could try some Eight O'Clock for myself. When I finally reached the bottom of the can, I put coffee on my grocery list and picked up a bag of Eight O'Clock in whole bean form, grinding it at the supermarket. It was priced somewhere in the neighborhood of $7. More than I'd usually pay for coffee, but an affordable luxury if I'm only making coffee at home once or twice a week. There was an air of excitement about the Jitterbug place yesterday morning as I measured the Eight O'Clock into my Drip-O-lator... Well, it turned out to be a great cup o' joe! A very smooth flavor without any of the aftertaste I've gotten used to with store brand coffee. In honor of the occasion, I thought I'd post some tips on coffee making from The American Woman's Cook Book (1945). First, the all-important measurement:

For weak coffee, use 1 level tablespoon coffee to 1 cup water.

For medium coffee, use 2 level tablespoons coffee to 1 cup water.

For strong coffee, use 3 level tablespoons coffee to 1 cup water.

There were all kinds of methods for making coffee in the '40s. Drip coffee makers - the ancestors to our modern Mr. Coffee - seem to have been the most popular as the cookbook addresses these first:

FILTERED OR DRIP COFFEE - There are many coffee-pots on the market for making filtered coffee. They all contain some sort of a strainer which allows the water to drip through the coffee very slowly. Pulverized coffee should be used for this method. Place the coffee in the strainer and pour boiling hot water over it. If the infusion is not strong enough, refilter it. Serve immediately. Glass tricolators of oven glass ware are excellent for making filtered coffee, as they hold the heat well.

BOILED COFFEE - Put the coffee into the pot with the white of an egg or some egg-shells and a little cold water and stir all together thoroughly. Pour boiling water over it and place on the stove. Cover the spout of the coffee-pot or stuff it will paper to preserve the aroma. As soon as it boils up, reduce the heat and allow it to settle. A quarter of a cup of cold water poured in will cause the coffee to settle more quickly. Do not allow it to become muddy by careless pouring. To avoid this, decant it into a hot serving-pot.

PERCOLATED COFFEE - Use the correct size percolator for the number to be served. Measure fresh-running cold water into pot to same number of cups. Measure coffee, finely ground or pulverized into the basket, using 1 heaping tablespoonful to cup of water. Use medium hot or flame until percolating begins, then lower flame and continue for 8 to 10 minutes, when the liquid in the glass cap is light brown or deep amber. Serve at once. Prolonged percolating dissipates the fine aroma and flavor.

Has it really been a week since my last vintage dinner? I don't think I've shared the results yet. Here's the menu:

Peanut Roast

Pennsylvania Cabbage Slaw with Sour Cream Dressing

Dried Apricot Cake

The recipe for Peanut Roast was clearly the dream of some well-intentioned person with a misconception that protein can come from a limited variety of sources. Desperate to put some protein on the table during wartime, the author combined a whole mess of chopped peanuts with onions, garlic, bread crumbs, egg, and "pea pulp" (I used a can of condensed green pea soup). They suggested serving it with a cream sauce --- and I can see why. It's a very dry dish. You'd definitely want to smother it with something creamy and flavorful! This one didn't even get turned into leftovers, but I tried to finish my plate and thanked God that we've discovered soy since Peanut Roast was dreamed up.

The Pennsylvania Cabbage Slaw was absolutely lovely! A quick and dirty version of cole slaw, and a cool side dish that'd be perfect for a summer evening. The Dried Apricot Cake was very good as well. I chose it from the cookbook when I realized the Apricot Whip originally on the menu was made with raw egg whites. The Dried Apricot Cake was sweet and moist and pretty easy to make once I'd finished stewing the apricots. It's funny to me still that I can actually leaf through a cookbook now and find any number of recipes where I've already got all the ingredients at hand. The bennies of a well-stocked pantry! I'm going to post the Pennsylvania Cabbage Slaw recipe as it was definitely the star of the show last week. Any Keystone Staters out there who know why this dish is named after Pennsylvania?

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PENNSYLVANIA CABBAGE SLAW

2 cups shredded cabbage

1 green or red pepper, cut fine

1 teaspoon salt

1/2 cup Sour Cream Salad Dressing [see below]

Mix shredded cabbage, pepper and salt; pour dressing over cabbage and mix well. Makes 6 portions.

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SOUR CREAM SALAD DRESSING

1 teaspoon salt

1 tablespoon sugar

1/8 teaspoon cayenne

1 tablespoon lemon juice

2 tablespoons vinegar [I used apple cider vinegar]

1 cup sour cream

Combine all ingredients and mix thoroughly. Makes 1 cup.

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"...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.

A Minute on the Lips...

Last night's vintage dinner was a super spicy one - from garlic to cloves, I worked that spice rack like never before! All in all, though, it was very good. I'm actually looking forward to the leftovers. Here's the menu, straight from 1945:

Lima-Bean Casserole

California Beets

Mixed Greens Salad (Iceberg, Romaine)

Honey Rice

The cookbook didn't include a recipe for the very casserole it was pushing in the menu section, but - quite by coincidence - I came across one in an article on reducing in the October 1945 issue of Good Housekeeping. A fortunate turn of events, because the casserole was really yummy. Filling and hearty and fairly easy to make --- though it took some planning.

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Lima-Bean Casserole

1 cup dried lima beans

3 1/2 cups cold water

1 cup chopped fresh or canned tomatoes

1/2 cup minced onion

1/2 cup diced celery

2 tablesp. brown sugar

2 1/2 teasp. salt

1/8 teasp. pepper

Pick over, then wash dried beans. Soak overnight in the cold water in a deep kettle. Then simmer in the same water, covered, over low heat, for 30 min.; drain; return 1 cup of this liquid to beans. Add remaining ingredients; pour into a greased 1 1/2-qt. casserole. Cover; then bake in a slow oven of 300 degrees F. for 2 hrs., or until beans are tender, removing the cover during the last 30 min. Serves 4.

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I substituted garlic here as I'm not a big onion person, but wanted something with equally big flavor. I put the beans on too high a heat during their initial simmer and wish I'd taken my time on this step and let them build to a simmer on a medium heat. The California Beets were a sort of sweet and spicy "pickled" side dish. Small, whole beets - I used canned beets in a nod to commercially-prepared foods - heated in sauce of margarine, lemon juice, cloves, sugar, and pepper. They actually went very nicely with the basic green salad.

The big surprise in last night's menu was the dessert. I had no idea what to expect as I read through the recipe for Honey Rice. Would it turn out like a rice pudding? Nope, no milk or eggs... You should've seen my face as I prepared this dish. I was absolutely sure by the time it was 2/3 done that I wouldn't be able to eat it! What do you know - it wasn't just edible, it was good. Tasted a little like a macaroon or the inside of some delicious chocolate candy. Both the California Beets and Honey Rice are recipes from the special wartime cookery chapter appended to the back of the cookbook. Note: The Honey Rice was very rich. You'll only need a small serving! I cut this recipe in half.

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Honey Rice

1 cup uncooked rice (I used brown basmati rice)

3/4 cup honey

1/2 cup raisins

1 tablespoon butter

1 tablespoon lemon juice

1 teaspoon vanilla

1/4 cup chopped nuts

Cinnamon

Wash rice thoroughly and cook in boiling salted water until tender. Drain. Heat honey in a heavy pan, add rice and raisins and cook about 5 minutes. Pour mixture into a well-buttered shallow baking dish and dot with butter. Bake in a moderate oven (350 degrees F.) until golden brown [mine took about 20 minutes]. Remove from oven and stir in lemon juice and vanilla. Sprinkle with chopped nuts and cinnamon. Serves 8.

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All this talk of food reminds me of a question that came to mind as I was powdering my face this morning. When and where was it proper for women in the '40s to touch up their makeup? I know my dusting of face powder doesn't last out the day, and we've all experienced the need to make a visit to the powder room to touch up our lipstick after a meal - or, in my case, Chapstick! I'd better see what Lily Haxworth Wallace has to say...

It seems useless, and I suppose it is, to tell the girls today that they should not make up in public. That is a duty which should be performed in the privacy of their boudoir or in the semi-privacy of dressing rooms. A girl would be outraged if her escort took out his pocket comb and nail file, smoothing his hair and manicuring his nails at table in a restaurant. However, she does much the same when she ostentatiously applies powder, lipstick, and rouge in the same place. However, some of the persons in the most fashionable sets are guilty of this rudeness - a fact which in no way makes it right. (The New American Etiquette, 1941)

Sounds like she's convinced she's fighting a losing battle. (Oh, dear, what would she have thought of today's women?) Mrs. Wallace also reminds the working girl that "make-up of any kind" should NEVER be applied at any time on the job except when she's in the rest room. Armed with the best vintage advice, I think I'll tuck my new face powder in my purse and take it to work during the week for a little mid-day touch-up in the rest room.

The Show Must Go On

I made the first of my newly extended walks early this morning at the park - four laps around the track instead of three. By the end of the fourth lap, I was sweating like crazy. Partly because it was already getting hot, but partly because I was feeling the burn. By the time my car was in sight, I had to really force myself to move those feet and finish the thing. The whole ordeal took me 52 minutes, so I can check off my 45-minute workout for the day. Whew! That's the most exercise I've gotten in years!

The only thing that truly frustrates me when I'm walking at the park is thinking about all the workout opportunities I've wasted over the years because I was too self-conscious to get out there and walk by myself. I would tell myself things like, "If my sister and I could just figure out a good time of day to get out there and walk together." I'm not sure what made me so self-conscious to begin with, because there are oodles of people working out by themselves and probably an even split between people who are fit and trim and people who really have some work to do - like me! Lots of older folks working hard to maintain their health, lots of people walking dogs, lots of moms (or dads) trying to get back in shape. My super self-conscious self has always been an obstacle when it comes to working out in public, but I gotta tell you - if anybody at the park even gives me a second thought, they're probably thinking, "Good for her. Keep it up!" There's a feeling of camraderie there, even as all of these people propel themselves individually around the track at their own paces. We may be strangers and most of us may be rocking out to one thing or another on our iPods, but it's as if we're all a mutual encouragement to one another by getting out there and fighting the good fight.

One thing I'd really like to find is a great pair of cropped workout pants. Shorts always ride up between my legs as I'm walking and I'm constantly having to pull them down. My longer track pants are fine, but they're starting to feel a little warm for this climate - even at 7:15 in the morning. And though I've never really had a desire for one before this, I'd really like to have an iPod myself. Especially on these longer walks when something interesting to listen to could really make the walk go by a little faster. Hey, maybe I could even upload some of my vintage radio episodes and just replace them with new episodes once I've listened to them!

Speaking of radio, I listened to the episode of The Great Gildersleeve the other day which was originally broadcast on December 7, 1941. The program then aired on NBC Red on Sunday evenings at 6:30 Eastern, 3:30 Pacific. In other words, it's only been about five hours since the Japanese attack on Pearl Harbor began and only four hours since word of the attack first went out over the radio networks. What's striking to me on this momentous day is just how calm the announcer and cast seem as they go on with the show. The network had not cut away to 24-hour coverage, instead they interrupted the program five times to broadcast a bulletin. The program itself was performed in the studio from beginning to end, but the network cut away from the feed several times for just a minute or so at a time.

The program was broadcast from Hollywood, so the cast and studio audience are much closer to the scene of the battle than were folks on the East Coast. And yet they seem so cool and collected, no signs of emotion or anxiety. I guess most Americans had already accepted the fact that they would be entering the war at some point. They'd listened to news of the war in Europe and in China for more than two years now. They'd seen their country mobilizing, neighborhood boys being drafted, and defense bonds being sold. Americans were mentally much better prepared for the war than they would have been had the attack on Pearl Harbor taken place in 1938 or 1939. Then again, maybe the networks weren't reporting just how devastating the attack had been. They certainly don't give any indication of the number of American lives lost and ships destroyed. The news bulletins are striking in their crisp matter-of-factness, but they are guarded. They also report some optimistic developments that later proved to have been rumors, such as a Japanese aircraft carrier being sunk off Honolulu by American forces. I guess most people listening to the news probably pictured a much more evenly matched battle taking place than was the case.

Oh, I almost forgot. Here's that wartime Gingerbread recipe I promised I'd share a few days ago. Tomorrow's vintage dinner has another wartime dessert recipe in store!

Gingerbread

2 1/2 cups sifted flour
1 1/2 teaspoons ginger

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup boiling water
1 cup molasses

Sift dry ingredients together. Melt shortening in boiling water. Add molasses. Add sifted dry ingredients and mix well. Place in a greased (8-inch) baking pan and bake in moderate oven (350 degrees F.) 30 to 40 minutes.

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.