I am so excited and thrilled to present this cookbook to the public! The whole concept is to help individuals and families stretch what they have in their homes using food from their cupboards, pantry, fridge, freezer and food storage.
Many of the recipes in the cookbook came from food storage classes and individuals who lived thru the depressions and wars not to mention recipes that came with the wagon trains! Many recipes have also been modernized for our day helping those with food allergies. Our ancestors lived in a time when there wasn't much, they utilized everything wasting nothing, yet still provide meals that were nutritious and delicious......all their information is available in my cookbook!
The ingredients are those people would normally have in their home and the recipes are simple and easy. What if you do not have a specific ingredient for a receipe.......substitute or make the missing ingredient yourself. Do you know how expensive granola is?? Why spend up to $8 a box when you can make it yourself. It's cheaper, it tastes better, it's all natural and the best part is you can make it any flavor of your choosing....it doesn't get any better than that!
If you or someone you know is allergic to milk, why not make your own soy milk, soy bread or soy mayonnaise from soy beans and pocket the savings! Learn how to sprout seeds and incorporate them in your salads, sandwiches, breads and casseroles.
There is a wonderful recipe in my cookbook titled “Grandma’s Hermits”, be sure to check out the recipe located further down the blog. I made these when I lived at home because we did not always have milk and eggs and money was very tight. They can be baked on a cookie sheet and work out great for kids lunches or taking to a pot luck. Just dust with powdered sugar and you have a delicious spice bar, everyone will be asking for the recipe!
Grandma's Modern Inflation Fighters teaches you how to make your own powdered sugar, hand sanitizer or homemade horseradish. A great depression era recipe is corn cob jelly......yes corn cob jelly! During the depression there was no wastage. Once the ears were harvested the corn would be removed from the cob and eaten. The cobs were then boiled in water which was now infused with the flavor of the cob, this is what they made the jelly from. By the way the jelly tastes nothing like corn at all, it has a pink tone to it and tastes something similar to apple mint. We're not done yet......they would then dry the cobs to be used as fuel for their fire.....dried corn cobs burn very hot!
ANADAMA BREAD (this is my mother's favorite, you won't find this in the grocery store!)
1/2 c. cornmeal
2 c. water
3 tsp. salt
1/2 c. molasses
3 Tbsp. shortening
1 pkg or 1 Tbsp. yeast
6 c. flour (can be whole wheat)
Bring water, cornmeal and salt to a boil. Remove from heat and add molasses and shortening. Cool to lukewarm and add yeast. Stir until dissolved, then add rest of ingredients. Knead well and let rise.
Bake in loaf tins for 15 minutes at 400, then 375 for 40 minutes. Remove from tins and place on a towel.
My mother bakes her bread at 375 for 35 minutes, turns her oven off and let's it sit for another 30 minutes.
SOURDOUGH BUCKWHEAT PANCAKES
1 c sourdough starter
2 c warm water
1 1/2 c buckwheat flour
2 Tbsp sugar
1/3 c milk
2 Tbsp bacon drippings, oil, etc.
1 Tbsp baking soda
Combine the night before the sourdough starter, water and flour. The next morning, add the rest of the ingredients and let stand 10 minutes. Bake on a hot griddle or frypan and serve with butter and syrup.
BOSTON BAKED BEANS USING WHEAT
2 c. wheat 3 tsp. mustard
1 c. catsup 3 slices bacon, cooked and crumbled
1 onion, chopped and sauteed
1/2 c. mild molasses
Soak wheat overnight. The next day, cook for 1 1/2 hours and drain well. Add the rest of the ingredients and mix well. Pour into a rounded casserole dish or bean pot and bake at 325 for 30 minutes. Be sure the dish is covered.
This is a great wheat recipe and again the whole concept of the cookbook is to utilize what you have. If you do not have bacon but a little ham, use that instead.
GRANDMA'S HERMITS (this is a delicious spice cake that can be made dairy free is needed. Substitute oil or shortening in place of the butter and leave out the eggs. I was allergic to milk, wheat and eggs when I was younger, made these all the time because they are delicious and it was something I could eat.)
1/2 c. butter
1 tsp. cinnamon
1/2 c. sugar
1 tsp. cloves
1/2 c. molasses
1/8 tsp. allspice
2 eggs if desired
1/4 tsp. mace if desired
2 c. flour
1/2 tsp. nutmeg
1/4 tsp. baking soda
1/2 c. chopped nuts
2 tsp. baking powder
3/4 c. raisins
1/2 tsp. salt
Cream sugar and butter. Add molasses and eggs, beat well. Add dry ingredients and mix well. Add nuts and raisins and mix well. Pour into greased and floured 8" square pan and bake at 350 for 30 minutes or until done. Once cooled, this is great with powdered sugar sprinkled on top.
This is a great recipe! If you have no dairy in the home, or if someone is allergic to dairy....this recipe came be made without dairy and it is delicious!!
DAIRY FREE CAKE (this recipe is egg free, milk free and butter free......from 1917)
3 c water
2 c sugar
2 Tbsp shortening or oil
1/2 lb raisins
3 c flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
3 heaping Tbsp cocoa
1 heaping tsp baking soda
Pinch of salt
1 tsp vanilla
In a saucepan boil the water, sugar, shortening and raisins for 10 minutes and cool to barely warm. Sift the dry ingredients and combine to the liquid mixture and vanilla. Mix well. Place in a well greased cake pan and bake at 325 to 350 for 1 hour or until done.
If you are outdoors, hungry with no food and you see a Snipe (yes there really is a snipe!), my book tells you "it is similar to a woodcook and may be served in the same manner which is to roast as it requires less cooking time. Five to six drops of lemon juice to a piece of tough meat when is begins to boil will make it tender and gives a delicious taste."