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    Senn's War Time Cooking Guide
    Senn's War Time Cooking Guide
    Senn's War Time Cooking Guide
    Ebook107 pages1 hour

    Senn's War Time Cooking Guide

    By Charles Herman Senn

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    “Senn's War Time Cooking Guide” is a classic cook book by Charles Herman Senn that aims to provide fantastic recipes for hearty meals that can be made on a budget and with limited ingredients. Written for people living with the terrors of war and the scarcity of food that comes with it, the book has recipes for dishes that are both extremely nutritious and easy to produce. Highly recommended for those with an interest in economic cookery. Charles Herman Senn (1862 – 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “War Time and Food Economy”, “Recipes for Soups”, “Fish Preparations”, “Meat Dishes”, “Vegetables”, “Breakfast and Supper Dishes”, “Sweets and Pastries”, “Cakes and Pastries”, “Invalid Dishes”, “Sauces”, “Management of Gas Stoves”, “Inexpensive Family Meals”, “Some Economy Hints”, “Index of Recipes”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.
    LanguageEnglish
    PublisherVintage Cookery Books
    Release dateFeb 22, 2018
    ISBN9781528784573
    Senn's War Time Cooking Guide

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      Senn's War Time Cooking Guide - Charles Herman Senn

      WAR TIME AND FOOD ECONOMY.

      However much we, as civilized individuals, may deplore the present disastrous European War, with its burden of militarism, brutal mechanical slaying devices, and terrible loss of life, there is no doubt that it is also the cause of many a silver lining, not the least of which is a definite clarion call to return to a simpler mode of living.

      On all hands one hears of serious cases of unemployment, reduction of income, even total loss, financial stresses of every sort and kind; and simultaneously, taxes necessarily increase, and food prices rise steadily higher. Who is sufficient for all these things? Again, there is but the one solution—return to a simpler life.

      A thorough acquaintance with really nutritive foods, and a fixed determination to cut out from the daily dietary all those dishes which, though custom and tradition have prescribed their use, we know at the bottom of our hearts are not really necessary, will prove two most valuable assets to housewives in war time, if they will but give them a trial.

      The present prohibitive prices of meat and fish have already caused many people to partially, and in many cases wholly, abandon their use, if not permanently, at any rate during the present crisis. The economical housewife can reduce her expenses considerably without becoming a faddist or a whole-hearted vegetarian. By using less meat and the cheaper kinds of fish, and substituting for them such cheap dishes as recommended in this booklet, an appreciable economy can be effected.

      Now we eat meat and fish primarily for their proteid, or flesh-forming qualities, but everybody knows that there are many adequate substitutes for flesh foods upon the market, less costly in many cases, and every bit as nourishing. Cheese, peas, beans, lentils, commonly known as pulse foods—wholemeal flour, maize, semolina, oatmeal, eggs, and a very neglected article of food, nuts and nutmeat, all contain proteid, or flesh-forming properties, equally with meat and fish. One glance at the average prices of these substitutes compared with those now obtaining at the butcher’s and fishmonger’s shops, is quite enough to convince any intelligent housewife that she would be several pennies in pocket by adopting such substitutes during the coming months.

      People who habitually consume a quantity of butcher’s meat, or fish, are really living upon vegetable foods at second-hand. It will be found far more satisfactory to go to the vegetable world direct, besides being much cheaper. Most nuts (with the exception of chestnuts and coconut) are equal to meat and fish in proteid value, and are much superior as regards fat. All nuts must be well chewed. If the teeth are not good, the nuts may be ground by means of a nut mill, when they will be found quite easy to masticate. The quantity of nuts required (in place of meat) by a person of average weight may be anything between 3 and 8 ozs. per day. Sedentary workers usually require less than active folk. Take, for instance, the following table of flesh substitutes, and note their food value as regards proteid, and their cheapness in price, as compared with the present prices of beef and fish.

      FLESH-FORMING FOODS.

      Carbohydrates, viz., starch, sugar, and fats, are necessary as proteid foods in a well-balanced dietary. These give neat and energy to the system, and are eaten, roughly speaking, in the proportion of three times as much as the proteid foods. To take the place of sugar, which has risen rapidly in price since war broke out, and is likely to remain high for some time, dried fruits, such as dates, raisins, figs, etc., will be found equally acceptable, and far more nourishing.

      The chief sources of carbohydrate foods are in grains or cereals. Here, too, economy may be effected by a wise selection. Finely ground wholemeal flour costs rather more than white flour, but bread, biscuits, etc., made with the wholemeal, satisfy hunger more quickly, and supply more nourishment in the long run. Brown flour is also richer than white flour in bone and blood forming material. Again, semolina, macaroni, maize, and unpolished or natural rice, supply a far better food value than sago, tapioca, and cornflour, even if they work out at a little more in price. Like the flesh substitutes mentioned earlier, they are not really dearer in the long run, as less of these foods is required, compared with carbohydrates of poorer food value.

      Fat is an important element in diet, and hitherto has been one of the most expensive. Fresh dairy butter and cream are beyond the reach of a good many people during the winter months, especially in war time, and their place is usually taken by lard, and dripping, and possibly margarine. These are not considered equal in food value to nut butters and other vegetable fats now easily to be obtained at most of our grocers’ shops. The richness of nuts in fat as well as proteid has already been mentioned, and may be seen more clearly by a glance at the following table of carbohydrate foods. Their cheapness as compared with animal fats is also well known.

      CARBOHYDRATE FOODS.

      The last class of foods consists of Bonemaking and blood-purifying ingredients, and are equally as important as the other two classes, although many people are inclined to estimate them too lightly. A liberal daily supply of foods which contain these properties is absolutely imperative to the maintenance of good bodily health. All root, tuber, stalk, and leaf vegetables, fresh fruits, and plenty of wholesome water, drunk daily in the proportion of about 1 to 2 quarts, will be found to supply the necessary elements. Whenever possible, the vegetables and fruits should be eaten raw, otherwise a great deal of goodness is lost in the cooking. The water in which vegetables are cooked receives this goodness, and is too often relegated, in consequence, to the kitchen sink. To get the most food value out of cooked vegetables, they should be steamed, or baked in a closed vessel, with very little water, or made into soups and stews, so that all the goodness is conserved, or kept in. Fresh fruit, or stewed, used moderately and with discrimination, is not an expensive item, if care is observed to purchase only those kinds really in season, and therefore plentiful and cheap. The special food value of fruits and vegetables lies in their valuable acids and salts. They also contain sugar in its purest form, ready for immediate absorption into the system.

      Many people are afraid to drop meat and fish out of their dietary, in case they should starve

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