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Menus and Recipes


With Americans being asked to cut back on wheat, meat, sugar and fat, housewives and cooks needed ideas and guidance in how to provide nutritious meals despite those challenging restraints. Food Administration home economists working on both federal and state levels provided help with menu suggestions and recipes. These appeared in magazines, newspapers and government-sponsored books and pamphlets.

Most menus and recipes relied on substitutions (corn syrup or honey for sugar, fish or cheese instead of meat) or stretching (extending butter with milk, augmenting wheat flour with corn or oat flour). For an excellent source of suggested menus and recipes as well as a sense of the patriotic fervor of the times, see "Foods That Will Win the War" by C. Houston and Alberta M. Goudiss on Mann Library's core electronic collection of books and journals in Home Economics and related disciplines: http://resolver.library.cornell.edu/misc/4598127