History in the Kitchen - WWII: Day 6

For Day 6 of the wartime cooking co-op class we learned about Dairy & Fats. We talked about how including dairy in the wartime diet was advocated a lot for the nutrition. If a family member didn't like drinking it, there were many other ways of getting their milk in like puddings and ice creams, and even including the recipe we tried!

We also talked about the huge wartime contribution housewives had in saving their waste fats and selling to their local butcher. He in turn sold it to the munitions factories where the glycerin was extracted from the fat for explosives among many other useful wartime purposes. 

Because butter was one of the fats rationed, margarine was a popular substitute, so I chose a recipe that used both milk and margarine - Lemon Shortcakes!

These were absolutely delicious, and both of my classes enjoyed them immensely. I mean, just look at them. How could you not love eating that?? The lemon adds a delightful note to the shortcakes, and I even added a bit to the sweetened, whipped cream. Perfection!

 from Ration-Time Recipes, early 1940s