Wartime Butter Rationing and Oyster Menu Variations
The War Food Administration projects about one pound of butter per person per month, urging fat recycling and use of margarine spreads. The page offers menus and recipes featuring butter and margarine, plus oyster dishes as a dietary option, with multiple recipe ideas and serving suggestions for meals and breads.
MENTIONED IN THIS ARTICLE
War Food Administration
Cooking with Fats and Potatoes in a Pinch
A brief kitchen method instructs mixing potatoes with ash and egg and seasonings then dropping spoonfuls on a greased pan. The puffs are lightly flour dusted and brushed with fat, baked ten minutes in a moderately hot oven, and served hot with tomato sauce.
Crepes Suzette A Festive Classic Recipes and History
Crepes Suzette likely predate modern chefs, with French origins tied to Mardi Gras and varied sauces. The article describes thin, three inch cakes made with wine flavored batter and a Port based sauce enriched with mace and lemon, ideal for festive meals or year round dessert. Includes a Port Sauce recipe and serving guidance.
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France
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