Victory Gardens and Ration Books
Women's Committee, Councils of National and State Defense of California.
Liberty Cook Book
Los Angeles: Los Angeles Teachers Club, c. 1917
Includes recipes for breads and cakes, with a notable ‘eggless-butterless-milkless cake’ and suggestions for conservation menus.
Click the cover to read the book
TX715.L53 1917z
General Mills, Inc.
The Stars of Western Cookery Present a Round-up of Wartime Recipes
San Francisco: Sperry Flour, c. 1944
Featured experts included were Dorothy Dean, a columnist from the Spokane Spokesman-Review, Pauline Edwards from the Fresno Bee, Marian Manners of the Los Angeles Times, Katherine Kitchen of the Sacramento Bee, Dorothy Neighbors of the Seattle Times, among others.
TX357.S73 1944
Pet Milk Company
Tempting, Thrifty, Wartime Meals for 2 and 4 and 6
St. Louis: Pet Milk Co., 1942
A guide to meatless meals and meals with meat extenders—often cheese and evaporated milk.
TX759.5.M54 T46
The Borden Co.
374 Ways to Use Cream, or, Can War Meals Be Delicious Meals, Too?
The Borden Co., 1942
From the introduction, “these days you’re just plain busy. Busy keeping house, or knitting sweaters, or driving a car or ambulance, or planning your Victory Garden. Busy taking courses in first aid or nutrition. This booklet offers 374 good answers to your many mealtime problems.”
TX759.5 M54 A14 1942
Swans Down
How to Bake by the Ration Book
New York: G.F. Corp., c. 1943
Swans Down, a major producer of cake flour, published this guide to baking which opens with the promise “here’s the good news, straight…you can have cakes as light, tender, and delicious as in the good old unrationed days!”
TX765.H84 1943
Martha Hunt
Delicious Nutritious Ration Aid Recipes
United States: Albers Milling Company, c. 1943
A corporate advertisement cookbook, featuring meal stretching options using oats.
TX809.O23 H86 1943
Home Service Department, Potomac Edison System
Reddy Made Recipes and Menus
United States: Home Service Department, Potomac Edison System, c. 1943
From the introduction, “the food situation seems to change from day-to-day. We have no inside information as to what will happen, but it seems to us from our reading of many authorities that the following statements will be true for a number of months to come: sugar will be rationed. Cooking fats and oils will be scarce. Butter will be available at high prices; supply of wheat flour will be limited…eggs and poultry will be scarce and high priced. Meat supply will grow less and less. Milk may be higher in price, but do not cut down on the amount you buy.”
TX715.R4458 1943
Ruth Berolzheimer (1886 -1965)
The American Woman’s Food Stretcher Cook Book
Chicago: Published for Culinary Arts Institute by Consolidated Book Publishers, Inc., c. 1943
Ruch Berolzheimer was born in Missouri and grew up in a Jewish family in Chicago. She attended the University of Illinois in Champaign, graduating in 1908 with a degree in chemical engineering. She was a social worker in Milwaukee, before moving to New York where she was the managing editor of Good Eating Magazine, and later as editor and director of Consolidated Book Publishers, Inc. at the Chicago Culinary Arts Institute, one of the nation’s largest publishers of cookbooks in the early 20th century.
TX715.A54 1943