This week’s recipes include eggs a la king, braised lamb hearts, and corn pudding
Legionary Dan MacAulay is my recipe source for this week’s column.
Dan recently provided me with a copy of Wartime Recipes and Food Rules, a publication by Woodland Dairy in Edmonton. The preface says that the brochure “in cooperation with. . . the Ministry of National Pensions and Health and the Head of the Consumer Department, Marketing Service of the Ministry of Agriculture. “
A capital V on the cover indicates the food being prepared and stands for Victory for Canadian Soldiers and their families.
“The purpose of the book is to help housewives adapt their menus to war conditions. They (recipes) have been thoroughly tested in the nation’s kitchens in Ottawa. “
Two pages are devoted to the Canadian nutritional program and preferred daily servings of milk, fruits, vegetables, cereals and breads, meat and fish, eggs and even the need to supplement these products with fish liver oils for children and adults.
Thank you to my friend Dan for sharing this brochure with me.
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3 TBSP. butter
2 TBSP. chopped onion
1/2 cup mushrooms, sliced
1 tablespoon. chopped green pepper
3 TBSP. Flour
1 1/2 cups of milk
2 TBSP. chopped allspice
6 hard-boiled eggs
1 egg yolk
salt and pepper
Cook the onion in butter for 5 minutes. Add mushrooms and green pepper and cook until mushrooms are tenderly browned. Mix in the flour. Add milk and cook, stirring constantly, until mixture thickens. Cook for 10 minutes.
Add allspice and hard-boiled eggs cut into quarters.
Pour some milk sauce over a beaten egg yolk and stir it into the sauce. Cook for a minute. Serve on toast.
Instead of green pepper and allspice, half a cup of green peas can be added.
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Braised lamb hearts
Allow each person a lamb heart. Wash thoroughly in warm water and remove veins and arteries. Fill the cavities with a hearty bread dressing.
Dip the hearts in flour and brown on all sides in a small amount of cooking fat.
Place the hearts in a casserole, season with salt and pepper, and add a small amount of liquid such as water, broth, canned tomatoes, or plant water.
Cover well and cook in a slow oven until tender, about 1 1/2 hours.
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2 cups of milk
2 cups of canned corn
2 TBSP. melted butter
1 tablespoon. sugar
1 teaspoon. Salt-
1/4 tsp. pepper
3 eggs, beaten well
Add milk, corn, butter, sugar, and spices to the eggs. Turn into a greased casserole and bake in a moderate oven for about 45 minutes or until the pudding is firm.
For variety, add 1/4 cup of chopped green pepper, 1/2 cup of grated cheese, 1/2 cup of ground beef, or 1/2 cup of chopped mushrooms.
Joyce Walter can be reached at firstname.lastname@example.org