Wartime Wednesdays: 20th Anniversary Edition - Veranda Punch

"Fruit beverages are particularly valuable in the diet. They should be served more frequently than any of the others except milk. The time has passed when we think of them as only formal or semi-formal occasions or the warmest Summer days. They offer most desirable minerals, are rich in vitamins, and, because of the sugar used to sweeten them, are fairly high in fuel value. Most of the fruit-juices have a wholesome laxative effect. In the Summer they make refreshing drinks; through the Winter, the juices that have been bottled during the warmer months plus the fresh juices available from the citrus fruits are a source of vitamins and minerals, which may be so lacking in the diet at that time; and in the Spring they are most valuable stimulants to the jaded appetite. The tang of their acid flavor and their attractive color make them welcome additions to the table."

The Victory Binding of the American Woman's Cook Book; Wartime Edition --- published 1943

A nice way to wrap up our (for now) return to WW; a bright, tangy punch!

Mixing the juices of fresh lemons and oranges and simple sirup (their spelling), add hot tea, then cool.

When ready to serve, add ginger ale and charged water.  

Garnish with slices of oranges and lemons if desired. 

This was nice! Like...a jacked up Arnold Palmer.  

(The glasses are not only vintage, but made in my hometown. There's a matching punch bowl, too!)

Wartime Wednesdays: 20th Anniversary Edition - Fried Chicken & Corn Bread

Fried Chicken

 

"To Clean Giblets

Cut the fat and membrane from the gizzard. Make a gash in the thickest part, cutting to, but not through the inner lining. Remove the inner sac and throw it away. Carefully separate the gall bladder from the liver and cut off any part of the liver that has a greenish color. Remove arteries and veins from the top of the heart and squeeze out clots of blood." 

  The Victory Binding of the American Woman's Cook Book; Wartime Edition---published 1943

 

Yummy! (shudders)

I picked this recipe because who doesn't love fried chicken (don't answer; I don't want to know)?

The book offered two recipes; the second a more conventional 'dip into fritter batter' version, but I was curious about the first. 

Cut two small chickens into 4-6 pieces, then dip (quickly!) into cold water, the sprinkle with salt & pepper before rolling in flour. 

Saute in fat (no specification) until browned on both sides.  Drain & keep warm while making the accompanying gravy (I did not).

 

It made for a nice, slightly crisp chicken. Again, fairly low effort & ingredients, decent results.

 

In lieu of gravy (the men in this house do not like it), I made 

 

Southern Corn Bread

I personally prefer a slightly sweeter corn bread, but this one is solid.

About as plain as you can get - white corn meal (yes, white), salt & shortening get mixed with scaled milk. Then goes in baking powder & a beaten egg yolk.
Finally, An egg white, stiffly beaten, gets folded in. 

All that goes in a greased pan & baked hot (400 F) about twenty minutes.

If you toast the pieces & slather with butter & jelly, it's kind of amazing.

Oh!  There's also the  'Sprinkle with diced bacon before baking' option.