Monday, April 8, 2013

The Great Depression and Ration Books.....

There's been a lot of talk about us being in a depression over the past few years. How many of you remember the Great Depression from 1929 to 1939? Then before we recovered from that, WW2 was going on from 1939 to 1945. Those were some rough times for many folks. Food started being rationed and later in 1941 clothing was rationed.  Mothers and Grandmothers had to get creative with their cooking to make sure the family was fed and still had proper nourishment. Dishes were simple to be sure. Although vegetables were not rationed, they were in short supply. People started what they called Victory Gardens and grew their own veggies. Poster for the U.S. Department of Agriculture promoting victory gardens, ca. 1942. NARA. 
They also made clothes out of feed or flour sacks. An adult coat was cut down to make a coat for a smaller child. If your shoe sole got a hole in it, you cut a piece of heavy cardboard and slid it in the shoe.
Some of the dishes that were made were; pea soup with dumplings, potato  soup, bean soup and creamed eggs on toast.  "Over sized" portions and obesity were not an issue. during that time. In the 1930's the Ritz Cracker people came up with a Ritz Mock Apple Pie recipe. I share this recipe with you in the hopes you will give it a try. Enjoy!

          Ritz Mock Apple Pie
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 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon 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 425°F for 30 to 35 minutes or until crust is crisp and golden. Cool completely.

Till next time......

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