The Economical Kitchen
Having food storage is one thing. Using it is another. The same can be said of emergency preparedness. Being prepared is good. Knowing how to use what you have set aside in preparation is equally important.
"The Economical Kitchen" will, however, at least to begin with, concetrate on the food storage side of things.
In fact, we at Storeitfoods.com are turning to the Great Depression for resource material. Why the Great Depression? Well, this was a time when, for a great many people, dollars were extremely hard to come by. Purchasing even the most basic of kitchen commodities might be considered a major expenditure for many families. Buying table salt or a bag of flour was not done on a whim. Pennies were saved, budgets were made, and such purchases were made only after careful consideration.
Consequently, householders, when planning meals, attempted to provide nourishing, tasty dishes that could be made with a minimum amout of waste and using a minimum amount of ingredients. Exotic spices, even if they might be available at the nearby "Piggly Wiggly"* or some other local grocery store, were passed over in favor of the more common. Your own garden produce, carefully grown, was used fresh or stored for future use. Home preserves were common. Store bought canned goods, if you had funds enough to afford them, inexpensive though they were, were also basic in many recipes. If the time comes when we have to place a great dependance upon our own food storage, then such simple, nourishing meals might be "just what the doctor ordered."
It should be noted, though, that these recipes originated in a time when stoves themselves were often very basic. Wood or coal burners were still common, with gas and electric ranges, not unknown, but more of a rarity. It would not be unusual for temperature regulators or timers to be lacking. That meant recipe providers did not bother much with cooking times, heat settings or other such guidelines. You were expected to know what a "hot oven" meant and act accordingly. Thus, today's home chef might have to resort to some experimenting, and may wish to make reference to past experience or more modern recipes that requited more elabourate preparations but were for similar dishes., and do include instructions for cooking times and oven temperatures.
* Piggly Wiggly has been bringing home the bacon for millions of American families since 1916.
To begin with, let us share with you a couple of rice based main courses:
Wash rice and boil in salted water. Drain and add to the tomatoes. Cook 10 minutes. Add grated cheese and heat till it melts. Serve at once. (Manitoba Agricultural College)
- 1 cup rice
- 1/2 tin tomatoes
- 1/2 cup cheese
- 1 tsp salt
Wash rice and boil in salted water. Drain and add all of the other ingredients. Cook about 10 minutes and serve at once. (Manitoba Agricultural College)
Note: These two recipes and many of the others which may follow in future blog entries originated with a small publication, Menus and Budgets for Economy Buying and Cooking, published by the Canadian Welfare Council.
- 1 c. rice
- 1 small onion (chopped)
- 1/2 tin tomatoes
- 2 tbsp shortening
- 1 c. left over meat