All posts filed under: 1940s

1940s Potato Leek Soup

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I love potato soups and I know back on the mainland, it’s that chilly time of year when soup is the only thing that makes you feel warm again.  Well, that and bourbon. Even though it’s in the 80s here, I still am craving soup. From the 1940 edition of 250 Delicious Soups by the Culinary Arts Institute, I made Potato Leek Soup.  I found the original recipe to be a bit thin, and made quite a few changes. “Potato Leek Soup: 3 tablespoons fat (I used butter) 1 Cup Sliced Leeks (I used 4 Cups) 4 Cups of cold water 1 bay leaf (I used 4) 2 tablespoons chili sauce or catchup (I used 1 tablespoon of Tabasco) 2 Medium potatoes, diced (I used 5) 1/2 small onion grated 1/4 cup chopped celery (I used about 1/2 cup) 2 tablespoons minced parsley 1 teaspoon salt 1/8 teaspoon pepper 1 Cup Milk (I used a half cup) 1-2 tablespoons of Better Than Bouillon vegetable or chicken base (my addition to recipe and I nixed the salt mentioned …

Meals on Mighty Mo

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For Veterans Day, Handsomeman and I went to a sunset Veterans Day ceremony aboard the USS Missouri.  As always, we choked up during Amazing Grace.  And we clapped and sang all the words of the Armed Forces medley.  The ceremony highlighted the efforts of nisei (2nd/3rd/4th/etc generation Japanese-Americans) in World War II.  The guests of honor gave sad, brave, funny and heartwarming speeches of their struggles to prove their loyalty to the American government after the bombing of Pearl Harbor.  No one hid their anger at what happened, but they didn’t stifle their patriotism either.  I can not explain the mix of brutal honesty, loyalty and practicality I saw.  I was glad to be a part of the day and to honor the nisei soldiers. Before the ceremony began, we spent an hour meandering through Mighty Mo and I snapped some food related photos because while Handsomeman saw an amazing fighting machine, I saw a top-notch library and professional-grade kitchens!   My photos aren’t too great, but I thought the signs/cartoons were worth sharing: Onna a shingle, …

The past called…it has cake baking tips for you.

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I know a lot of people who say “I’m not a cake person”.  You can also replace the word cake with cheesecake, brownies, pie, etc.  There must be something wrong with me.  I’m a “oh I’ll just try a smidge of everything at the dessert buffet, thanks” type of gal.  I’m also convinced that when cakes (and all other desserts) are made well – moist, just-sweet-enough, topped with the perfect icing – then everyone likes cake. Baking is as much about exact ingredients as it is procedure.  Don’t go opening the oven every two minutes!  Don’t over-mix the batter!   You get the idea.  Most vintage cookbooks have a brief list of hints and tips at the beginning of each recipe section.  Everybody’s Cookbook by Frederic J. Haskin looks like it was published in the late 40s and includes a pretty handy list for troubleshooting your failed cake. “Hints for Successful Cake Making ~~~~~~ Soften butter in mixing bowl with a spoon before adding sugar.  Add sugar a little at a time and blend thoroughly.  Sift flour before …