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From
the Pantry The ’30s |
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1930's recipes |
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In 1936, our Co-op was a buying club where a $3.00 per year membership afforded members the opportunity to buy items and services at reduced prices. Members evaluated many of the products available. For example, an earnest group of women would open cans of peaches, count the number of pieces of fruit, weigh them, and then taste them to decide which brand was the best value. The first publications of Joy of Cooking and Better Homes and Gardens Cookbook appeared during this time, standardizing recipes and ingredients for cooks around the country.
The ’30s marked the beginning of the abundance of convenience foods, and many of the products are still with us. Making their first appearance on pantry shelves during the Depression decade and pre-war era were Twinkies, Snickers, Bisquick, Fritos Corn Chips, Skippy Peanut Butter, Chicken Noodle and Cream of Mushroom Soups, Ritz Crackers, Kraft Miracle Whip, Kix Cereal, Pepperidge Farm Bread, Spam, Lawry’s Seasoned Salt, and Lay’s Potato Chips. How much did things cost 65 years ago? Because of the Depression, most workers saw a drop in their earnings and the national income at this time was $1,200 to $1,600 per year. A postage stamp cost three cents, a gallon of gas 12 cents, a haircut one quarter, and a new gas stove carried a price tag of $19.95. People spent about 20 percent of their income on
food, so it was important to get good value for every penny, and
our buying club was a response to this need. Several of the prices
below come directly from the Hanover Consumers Club mimeographed
bulletin, which was distributed to members. These items are some
of the pantry ingredients in the recipes that folks were making
and eating in the ’30s. Sweet Potato-Marshmallow Surprises Serves 8 2/3 cup margarine, divided 2/3 cup brown sugar, packed 1 can (20 oz.) pineapple slices 10 maraschino cherries 3/4 cup granulated sugar 2 eggs, separated Zest and juice of 1 lemon 1 tsp. vanilla extract 1-1/2 cup all-purpose flour 1-3/4 tsp. baking powder 1/4 tsp. salt 1/2 cup sour cream Preheat oven to 350 degrees F. Melt 1/3 cup margarine
in large cast iron skillet. Remove from heat. Add brown sugar and
stir until blended. Drain pineapple well, reserving 2 tablespoons
syrup. Arrange pineapple slices in brown sugar mixture. Place a
cherry in the center of each pineapple slice. In a large bowl, beat
remaining 1/3 cup margarine with 1/2 cup granulated sugar until
fluffy. Beat in egg yolks, 1 teaspoon lemon zest, 1 tablespoon lemon
juice, and vanilla. Combine flour, baking powder, and salt. Blend
into creamed mixture alternately with sour cream and reserved 2
tablespoons pineapple syrup. Beat egg whites into soft peaks. Gradually
beat in remaining 1/4 cup granulated sugar to make stiff meringue.
Fold into batter. Pour over pineapple in skillet. Bake 35 minutes
or until cake springs back when touched. Let stand in pan on rack
for 10 minutes, then invert onto serving plate. Serves 10 This classic pie from the ’30s is in the same genre as cookies made from cereal (Rice Krispies Treats) and cakes made with surprise ingredients. Try the original recipe that appeared on the box then and still does today! 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 tsp. cream of tartar 2 Tbs. lemon juice Grated peel of one lemon 2 Tbs. margarine or butter 1/2 tsp. 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 425¼F for 30 to
35 minutes or until crust is crisp and golden. Cool completely. Sweet Potato-Marshmallow Surprises Serves 6 Catering to the fondness for disguised food, here is an interesting presentation. Marshmallows were all the rage and found their way into and onto many dishes. 2 cups mashed cooked sweet potatoes 1/2 tsp. salt 1/2 tsp. pepper 1/8 tsp. ground nutmeg 6 Tbs. (3/4 stick) butter, melted 6 marshmallows 2 cups Post Toasties, crushed Preheat the oven to 400 degrees F. Mix the sweet potatoes with the salt, pepper, nutmeg, and 2 tablespoons of the melted butter. Divide the mixture into 6 portions and form each portion into a flat circle. Place 1 marshmallow in the center of each circle, then fold the potato mixture up around the marshmallows. Mix the crushed cereal with the remaining melted butter. Roll the balls in the cereal. Place the balls on a greased baking sheet. Bake until browned—but not long enough to melt the marshmallows—10 to 15 minutes. Serve hot. —Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking Serves 4 Thrifty, filling, and easy to make, here is the dish that you may remember complete with crunchy topping made from Ritz crackers. Classic comfort food— creamy inside, golden and crispy on the top. 5 Tbs. butter 1/4 cup all-purpose flour 2-1/2 cups milk, scalded 1/4 tsp. Worcestershire sauce 1/8 teaspoon ground red pepper 1 pkg. (8 oz.) pasteurized process cheese spread loaf (Velveeta) 8 oz. elbow macaroni, slightly undercooked 1/3 cup crushed Ritz crackers Preheat oven to 375 degrees F. Lightly grease a
2-quart casserole and set aside. Melt three tablespoons of the butter
in a large saucepan over medium heat. Stir in flour until smooth.
Using a wire whisk, stir in milk and continue cooking until mixture
comes to a boil, stirring constantly. Cook, stirring, for 1 minute
longer. Remove from heat and stir in Worcestershire sauce and red
pepper. Stir in cheese until melted. Stir in cooked, drained macaroni.
Spoon into prepared casserole. In a small saucepan, melt remaining
2 tablespoons butter. Remove from heat and stir in Ritz crumbs.
Sprinkle crumbs over macaroni. Bake for 25 to 30 minutes, or until
sauce is bubbly and crumbs are appetizingly browned. Serves 6 The perfect ending to a Sunday night dinner. 6 canned peach halves 6 lettuce leaves 6 pitted dates 1 pkg. (4 oz.) cream cheese, softened Mayonnaise For each serving, place a peach half on a lettuce
leaf, cavity side up. Fill a date with cream cheese and place in
the cavity. Garnish with a dab of mayonnaise. Serves 8 Incredible as it may seem, this is only one of many recipes using Twinkies as an ingredient. Butter 9 Twinkies 3 eggs, separated Dash cream of tartar 1/2 cup sugar 1/2 tsp. vanilla extract 1 pkg. (6 oz.) semisweet chocolate chips 1 cup chopped pecans 1 cup heavy cream, whipped Grease a Pyrex square or rectangular casserole with
butter. Cut eight Twinkies in thirds, lengthwise, and put one layer
in bottom of pan. Beat egg whites with cream of tartar and sugar,
adding vanilla. Melt chocolate chips in top of double boiler. Add
egg yolks to chocolate slowly, continuing to cook and stir chocolate
over boiling water. Fold chocolate into egg whites. Spread 1/3 chocolate
mixture over Twinkies; then sprinkle with about 1/3 of the nuts.
Layer on more Twinkies, more chocolate, and more nuts. Repeat once
more. Top with whipped cream and a single whole Twinkie. Chill and
serve. Note: When this recipe was written, eggs were not a potential source of foodborne illness. Be sure to heat egg yolk and chocolate mixture until very hot, and continue to heat, stirring, for 1 to 2 minutes. Fold into the egg whites while the mixture is still hot.
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