I have another menu for you today - from wartime USA this time. The book is Daily Menus for War Service, by Thetta Quay Franks. The menu and recipe ideas were designed around the specified voluntary 'meatless' and 'wheatless' days. Information on portion size, and approximate calories were also given for each dish, and allowance made for the scheduling of dinner at the middle or end of the day, by referring to the third main meal as 'luncheon or supper.'
The breakfast menus for each day were actually provided at the end of the preceding day's suggestions, so that preparations could be made in advance.
There were three suggested menus for dinner and luncheon, and two for breakfast each day. I give you my choices for Sunday, June 1, 1918:
Sugar (powdered) or maple sugar
Butter or nut margarine.
Luncheon or Supper.
Lettuce with French dressing
Butter or nutmargarine
Soft custard sauce
Potato bread or rolls
Honey cake, marshmallow filling.
The recipe for the day is:
Pecan Cakes (Emer.Com. Home Economics Association.)
2 eggs, 1/2 cup molasses, 1/2 cup corn sirup, 1/4 teaspoon baking powder, 1/2 teaspoon salt, 1 cup chopped pecans, 1/4 cup flour, baking powder, and salt, and stir these ingredients into the first mixture. Add the chopped nuts and fill shallow, individual, greased tins half full of the mixture. Place a nut in the center of each cake and bake them in a quick oven for 15 minuts, reducing the heat after they have baked 15 minutes [an error, it seems?] This recipe will yield 24 cakes.