A lot of the true depression era recipes weren't necessarily about which ingredients were less expensive, they were about which ingredients you could actually get - expensive or not. Many things required a ration coupon while many other items could not be bought for any amount of money because they just weren't available. The homemakers of that era had to get creative with their recipes.
Ham and potato patties..
1 1/2 cups leftover mashed potatoes
1 cup cooked ham, chopped
1 Tbs. onion
a little pepper
Mix together potatoes and egg with a fork. Add ham, onion and pepper. Shape into flat patties. Dip in a little flour and fry in bacon fat or lard. serve hot...(we use to have them without the ham..still good!)
2 lbs raisins
1 lb sugar
1 sliced lemon
2 gal. boiling water
Seed and chop raisins fine. Put into a large crock with sugar and lemon. Pour boiling water in. Stir daily for 6-8 days. then strain and bottle and put in a cool place for 10 days and it will be ready.
Poor Man's Krazy Cake
3 cups flour
2 cups sugar
1 t salt
2 t soda
2 cups water
1/2 cup oil
2 T vinegar
2 t vanilla
mix all by hand , bake @ 350 for 30 minutes in 8 x 11 cake pan
very moist and tasty
I sometimes omit the cocoa and add some cinnamon instead ( i wing it by taste )and replace one cup of flour with oatmeal to make oatmeal cake
This recipe came from my great ( amish ) grandmother , Susie Yoder , who had 22 kids and had to cook in mass quantites for many kids on a depression era budget .
1 lb of hamburger (or ground turkey)
1 cup flour
Water (add as much as needed for the right consistency)
kitchen bouquet (found in the BBQ sauce isle)NOTE: Contains Gluten
Salt and pepper to taste
6 red potatoes(can use white)
Boil the potatoes until soft. Set aside.
Brown the meat. When meat is mostly browned, add the flour a little at a time as if browning the flour itself. Once the flour and meat is well mixed add the Kitchen Bouquet, salt and pepper. Next add the water a little at a time to make a 'gravy'.
Continue adding water until the mixture boils, and has a nice meaty grave texture.
Serve over red potatoes mashed with a fork.
1 good sized potato
1 1/2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
about 1 cup milk
Boil and mash potato 'till its free from lumps. Sift flour, salt and baking powder. Add potato and rub in shortening. Mix to a light dough with the egg and milk, roll out a little thinner than ordinary biscuit; bake in a hot oven(425 degrees) for 10-15 minutes until brown. Serve as soon as they are done. Enjoy!
Tonight we had bean soup with cuban bread. The recipe is out of a book called the tightwad gazette. The bread is super easy and is done in an hour and fifteen minutes from start to finish. It is my husbands favorite bread I make. Cheap and EASY! It is not a super high rising (about 3 inches tall) bread but is hearty and filling.
5-6 cups of all purpose flour (I have subbed 1-2 cups of whole wheat successfully)
2 healthy tablespoons of yeast ( I use bulk yeast but I am sure quick rise would be fine)
2 tbsp of sugar
1 tbsp of salt (great with sea salt)
2 cups of hot water around 120*
1 tbsp of sesame or poppy seeds
Directions (this recipe starts with a cold oven so do not preheat)
mix 4 cups of flour with yeast, salt, sugar. Then pour the hot water over and beat 100 strokes or 3 minutes in kitchenaid. Stir in remaining flour until not sticky. Knead 8 minutes. Place dough in a greased bowl and cover with damp towel for about 15-20 minutes. Punch down and divide into two balls place on large cookie sheet and cut and x on top and sprinkle with seeds of choice (if not sticking use a little water). Place on middle rack and put a cake pan on the bottom rack that has been filled with warm water (thats what will produce the crisp crust) Turn the oven on to 400* and bake for 40-40 minutes until golden.
This is a depression era recipe. I dont know the exact measurements as I've always just judged it, as I was shown as a child. I believe this is some sorta version of chicken paprikash, a hungarian recipe passed down from my great grandmother. It was always just called "chicken and dumplings" in our house, although it is far from any other chicken and dumpling recipes I've seen/had. The dumplings taste more like homemade noodles than bread-tasting dumplings. I've always just like the dumplings in the sauce/juice made from the chicken drippings, oil and onions. Some of my family add sour cream to the finished product (I dont like sour cream). If anyone tries this, please let me know how it worked for you, and what you thought.
Pour about 2 T oil in a pot. Place 4-8 (depends on how many you're feeding) pieces of chicken (thighs, drums, breasts whatever)into oil and cook until browned and maybe about halfway cooked through. Finely dice (or food process) one med yellow onion. Slice 1/2 a green bell pepper into strips (can be omitted, but does add a lot of flavor). Add onion and pepper to pot of oil and chicken. Add 2 t paprika, 1 t salt and maybe 1/4t pepper. Turn burner down as low as it will go and cover pot tightly!!! You need the condensation on the pot lid to not escape, but to drop back down into the stew...
Now, this will cook for about 1 1/2 hours. Stir occasionally, so it don't scorch. Half an hour before you're ready to eat, put on a large pot of boiling salted water. In a large bowl mix ABOUT 2 cups of flour, one beaten egg, 1 t salt and just a LITTLE water. Mix it all up, it should be gooier than pizza dough, not dry at all... It should be stretchy, sticky, and gooey. If it's dry, add a dab more water. If it's too watery to be able to pull off a piece of it, add flour.
Using your fingers or a spoon, drop into boiling water in balls/globs of about the size of a teaspoon's worth. Time ten minutes from when the last "dumpling" goes in.