Saturday, March 9, 2013

Kit Kittredge- In the Kitchen

As we continue our focus on Kit this month one thing that has always made me curious is, what did they eat in the 1930's and was it like anything we eat today ? I did a little online research and found an amazing website that really breaks down what everyday meals looked like. Here is a small excerpt:

The following menus are extracted from Ida Bailey Allen's Cooking, Menus, Service, [Garden City:New York] 1935
Breakfast (fall menus) (p. 20-21)
  1. Stewed prunes, corn flakes and milk, boiled eggs, toast and butter, coffee, milk.
  2. Oatmeal cooked with dates, top milk, bacon, muffins and butter, coffee, milk.
  3. Pears, cracked wheat, top milk, creamed codfish on toast, coffee, milk.
Lunch (fall menus) (p. 20-21)
  1. Poached eggs with rice and cheese, Graham bread and butter, grape jelly, cocoa.
  2. Boston baked beans, steamed brown bread and butter, piccalilli, canned peaches, tea.
  3. Chicken or veal soup, dumplings, mince pie, tea.
Lunch/School lunch box menus (p. 45-6)
  1. Peanut butter and entire-wheat bread sandwiches, scrambled-egg sandwiches, raising ginberbread, an apple, milk (hot-cold bottle).
  2. Creamed chicken, ham or veal and entire-wheat bread sandwiches, jelly and white bread sandwiches, a hard-cooked egg, sponge cake, lemonade.

Dinner (fall menus) (p. 20-21)

  1. Vegetable bouillon, meat loaf, stewed tomatoes, baked potatoes, bread and butter, lettuce, celery and grape salad, gingerbread with whipped cream, black coffee.
  2. Chicken or Veal Fricassee, boiled rice, buttered beets, sweet pickles, bread and butter, hermits, sliced oranges, black coffee.
  3. Broiled halibut of mackerel, parsley sauce, spinach, spaghetti Itilain, bread and bitter, spice cake (left-over) served with custard sauce, black coffee.
Find more foods of the times here: Food Timeline

Most of these foods look like things we still eat today, but I know for sure my kids would not eat stewed prunes :) Below I have picked two recipes from that time period that I think really showcase their creative thinking in making desserts that mimicked a more expensive version. Might have to try one of them..... 

Depression Era Recipes:

Here are some authentic Depression era recipes:

Vintage Eggless, Milkless, Butterless Cake

1 cup water
2 cups raisins
1 tsp. cinnamon
1/2 tsp. cloves
1 cup brown sugar
1/3 cup lard (shortening)
1/4 tsp. nutmeg
1/4 tsp. salt
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder

Place water, raisins, cinnamon, cloves, brown sugar, lard (shortening), nutmeg and salt in a saucepan and mix. Place on heat and bring to a boil. Cook 3 minutes. Allow to cool, then sift together the flour, baking soda and baking
powder. Stir into cooked mixture.
Place in a greased loaf pan and bake at 350F for one hour.


Ritz Mock Apple Pie

The classic pie, featuring Ritz crackers baked in a golden crust, is perfect for the holidays. 

Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon

Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside. 

Heat water, sugar and cream of tartar to a boil in saucepan over high heat; simmer for 15 minutes. Add lemon juice and peel; cool. 

Pour syrup over cracker crumbs. Dot with margarine or butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. 

Bake at 425°F for 30 to 35 minutes or until crust is crisp and golden. Cool completely.

Thanks for stopping by, and join us back here Monday for a new Make it Monday from our ever creative Karen Mom of Three.

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