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Meals For War Workers

By: RUTH KARNS

Nutritionist Emergency Food Commission

(from The Plane News, November 11, 1943)


The problem of planning and preparing meals for a family is a difficult one for all homemakers these days.  It is a very difficult one for those of us who are away from home for long hours during the day.  Many women in this vicinity have commuted for years.  They have worked out a system of planning and preparing meals with the minimum of effort.  Those of us who are new at carrying the two jobs of homemaking and working find we have to do some pretty careful thinking ahead.  It means we have to plan meals, buy food, and do some of the preparation ahead of time or we find our cupboard and refrigerator looking like Old Mother Hubbard’s.

Most of us just won’t read through a whole week’s menus or, if we try, we get lost by the time we get to Wednesday or Thursday, so this week I want to  give you menus for only three days, which will include only breakfasts, packed lunches, and dinners.  The dinners are for Sunday – one with leftovers – and the other a rather quick one for the last of the week some time.

 

Sunday

Breakfast

Sunday Supper

Dinner

 

Waffles or Griddle Cakes

Potato Soup

Baked Chicken

 

Bacon

Crackers

Mashed Potatoes

 

Apple Sauce

Pickles

Peas (quick frozen)

 

Coffee

Gingerbread

Green Salad

 

 

Beverage

Bread Buttered or Margarine

 

 

 

Lemon Fluff**

 

 

 

Beverage

Monday

Breakfast

Packed Lunch

Dinner

or

Oatmeal

Sandwiches - Peanut Butter

Chicken Pie with Vegetables

Tuesday

Toast

  and Honey on Whole Wheat**

  and Mashed Potato Crust

 

Coffee - Milk

Lever Sausage

Lettuce Salad

 

Grapefruit Juice

Cabbage or Lettuce Wedge

Bread Buttered or Margarine

 

 

Gingerbread

Lemon Fluff

 

 

Apple - Milk

Beverage

Wednesday

Breakfast

Packed Lunch

Dinner

Thursday

Fried Oatmeal with Syrup or

Egg Salad Sandwich

Peanut Macaroni**

or

     Jelly

Cheese and Green Pepper

Green Beans

Friday

Tomato Juice

   Sandwich**

Cabbage and Carrot Salad

 

Beverage

Carrot Sticks

Bread Buttered or Margarine

 

 

Grapes - Fig Newtons

Apple Sauce and Cookies

 

 

Milk

Beverage

**Recipes given

 

 

 

HELPFUL HINTS

     Here are some hints to help you speed up meals during the week:

     1.  Make enough apple sauce on Saturday for Sunday breakfast and dinner some other night.

     2.  Cook and mash plenty of potatoes so there are enough for the top of your chicken pie.  A little hot milk added to the cold ones will soften them so they may be dropped on top of the chicken mixture.

     3.  Select a plump, well-fattened, chicken so you can make plenty of gravy for the chicken pie.

     4.  While you are doing the Sunday dishes, cook 3 or 4 carrots and 2 or 3 sticks of celery and when done, add any leftover peas.  Then, the night you have the chicken pie, all you have to do is combine the diced chicken, vegetables, and gravy, put on the potato crust and bake a very short time.

     5.  Mix and bake the gingerbread on Saturday or Sunday.

     6.  Make the whole recipe of lemon fluff so there is enough for a second meal.

 

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