Menu Mondays | Something from Nothing: Thrifty Foods from the 1930s
Which one of the following classic recipes you know best just depends on where you're from. Being from the North and growing up in Philadelphia, my mother’s father was used to milk toast and often made it as a comfort food for her. My mother’s mother, on the other hand, was from the South, and in North Carolina, her people ate cornmeal mush. Alternatively, Johnnycake is well-known in the Midwest and other parts of the U.S. Each of these recipes uses soft grains to create its own filling and soothing effect. Try one; try them all – the best part being that, wherever you may be while making them, you can imagine all the people who've come before you, the many hands following the same simple recipes in an effort to bring nourishment and comfort in the face of difficult times.
Cornmeal Mush
Ingredients
3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter
Directions
1. In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
2. Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
3. In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.
Courtesy of Michelle O'Sullivan on All Recipes.com
Johnny Cake
Ingredients
1 cup cornmeal
1/2 cup milk
1/2 cup shortening
1/2 cup white sugar
1-1/3 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
2. Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
3. Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
4. Bake for 40 to 45 minutes. Serve hot, with maple syrup.
Milk Toast
Ingredients
butter
4 slices white bread or 4 slices whole wheat bread, toasted
2 cups milk
1/4 cup raisins (optional)
1/4 teaspoon salt ( or sugar!)
cinnamon, if desired
Directions
1. Butter the toast and place in two soup bowls.
2. Heat the milk with the raisins and salt.
3. Simmer for a minute or two, till the raisins plump.
4. Pour half the milk mixture over each serving.
5. Sprinkle with cinnamon, if desired.
Courtesy of SilentCricket at Food.com
"If you're not feeling 100% and would like something simple to eat, this may be just what the doctor ordered. My husband had this when he was growing up and didn't feel well...(I'd be tempted to use sugar instead of the salt, and raisins could be optional...)"
Cornmeal Mush
Ingredients
3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter
Directions
1. In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
2. Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
3. In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.
Courtesy of Michelle O'Sullivan on All Recipes.com
Johnny Cake
Ingredients
1 cup cornmeal
1/2 cup milk
1/2 cup shortening
1/2 cup white sugar
1-1/3 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
2. Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
3. Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
4. Bake for 40 to 45 minutes. Serve hot, with maple syrup.
Milk Toast
Ingredients
butter
4 slices white bread or 4 slices whole wheat bread, toasted
2 cups milk
1/4 cup raisins (optional)
1/4 teaspoon salt ( or sugar!)
cinnamon, if desired
Directions
1. Butter the toast and place in two soup bowls.
2. Heat the milk with the raisins and salt.
3. Simmer for a minute or two, till the raisins plump.
4. Pour half the milk mixture over each serving.
5. Sprinkle with cinnamon, if desired.
Courtesy of SilentCricket at Food.com
"If you're not feeling 100% and would like something simple to eat, this may be just what the doctor ordered. My husband had this when he was growing up and didn't feel well...(I'd be tempted to use sugar instead of the salt, and raisins could be optional...)"