Rebuilding the newspaper archives after the move to different quarters has a built-in problem – finding oneself reading the past issues.
Leafing through the 1942 Carlisle Independent gave a glimpse into local life in the times immediately following the Dec. 7, 1941, attack on Pearl Harbor that drew the U.S. into WWII. “Old timers rally back to factories now buzzing with arms work… Good bye frills – Clothes and cosmetics are socked by scarcities growing out of the war… Things to watch for – more women elevator operators and girl messengers for the telegraph companies… Soap from petroleum, insurance against the day when coconut and other natural soap oils are unobtainable…”
“The Cooks Nook” columns in the Carlisle Independent gave a fair reminder of the effects of the mobilization of America. Notes such as, “Don’t be a kitchen saboteur…,” “The homefront uniform is a kitchen apron…” abounded. One article, from the Feb. 26, 1942 issue:
“Good news came from the Office of Price Administrator, when it prices for a variety of canned fruits and vegetables. The maximum price is the same which existed from February 23 to 27, inclusive.
“The canned vegetables covered by the order are: asparagus, peas, beans, beets, carrots, corn, pumpkins, sauerkraut, spinach, sweet, potatoes, tomatoes, tomato catsup, and tomato juice. The canned fruit are; apples, apple sauce, apricots, cherries, fruit cocktail, fruit salad, peaches, pears, pineapples and plums.
“The exact dates for the forthcoming registration for sugar rationing have not yet been set due to the great amount of detailed work necessary in completing arrangements.
Hoarders will [be] penalized either by not getting a book at all or by having from each one to eight stamps torn from their book before they receive them from the registrar. The government urges people who have hoarded to sell their sugar to their neighbor or back to their grocer.
When you do your budgeting that item for cigarettes will be the same as it always has been, provided you don’t smoke more. Uncle Sam has just completed an investigation of the cost of manufacturing cigarettes and has decided that present prices are high enough. Of course, there’s a possibility that the war effort may necessitate an increase in the tax on tobacco.”
Through the ensuing months, The Cooks Nook offered helps for family cooks to make the best of rationing.
Southern Bean Casserole (Jan. 1, 1942)
1 qt. Pea or marrow beans
3/4 lb. salt pork
1 tbsp. Dry mustard
3/4 dark karo
1 cup boiling water
1 medium-sized onion, minced
Wash and pick over beans. Soak in 2 qts. cold water for 12 hours. Drain, cover with fresh water, bring to boiling point and simmer over low heat until skins burst when taken out of put and allowed to cool. Drain beans and place in large casserole. Scrape rind of salt pork and cut several gashes in meat. Press into beans. Mix salt meat, mustard, karo, boiling water and minced onion and pour over beans. Add more boiling water, if necessary, to cover beans entirely. Cover an bake in a very slow oven 250 degree F. for 6 to 8 hours, Add more water if necessary. Uncover and bake 30 minutes longer. Makes 8 to 10 servings.
Baked Bean Salad, International [Jan. 1, 1942]
1 can baked beans, Boston style or 2 cups leftover
1/2 cup chopped Brazil nuts
2 tbsps, minced onion
1 cup diced celery
3/4 cup French dressing
Lettuce, Gherkin pickles.
Combine baked beans, onions, celery, Brazil nuts with French dressing. Serve on crisp lettuce with additional dressing. Serves 6.
Wilted Green Salad [Feb. 5, 1942]
1 pound bacon
2 teasps. chopped onion
3 tbsps. chopped celery
1 medium head lettuce
1 thsp, lemon juice
1/2 teasp. salt
1/4 teasp. pepper
Cut bacon into 1-inch strips and pan-fry until crisp. Brown chopped onion and celery in bacon drippings. Shred lettuce and add along with crisp bacon, lemon juice, salt and pepper to onions and celery in skillet. Heat until lettuce is wilted. Serve hot. Makes 4 servings.
Salt Pork with Cream Gravy (Swell Winter-Time Eating!)[Jan. 22, 1942]
1 lb. salt pork, 4 tbsps. Flour, 1/2 teasp, pepper, 2 cups milk.
Have pork cut in 1/2-inch cubes or in thin slices. Remove skin, dredge with 1 tbsp. Flour and sauté in heavy frying pan until crisp. Remove salt pork, drain on soft paper, and keep in warm place. Pour off all but 3 tbsps. fat. remaining in pan. Stir in remaining flour and pepper, and when well blended, add milk slowly, stirring constantly over low heat until mixture thickens and boils. Add pork, reheat, and serve with baked or mash potatoes or with griddle cakes. Serves 6.
”Joe Booker” (Nobody Knows Who Joe Was!)
1/2 lb. salt pork, diced
2 cups lean beef or veal diced 2 cups turnips, diced
2 cups potatoes, diced
2 cups carrots, diced
1 cup sliced onions
8 cups water
Saute salt pork until most of the fat is removed; remove the cracklings. Add meat, vegetables and water to salt pork. Simmer for 2 hours or until meat is tender, then season to taste with salt and pepper. This stew may be served with dumplings. Serves 8.
Southern Griddle Biscuits [April 2, 1942]
1/2 cup bran cereal
1 cup whipping cream
1 3/4 cups flour
4 teasp. Baking powder
1/2 teasp. Salt
Soak bran in cream. Mix flour baking powder and salt. Add soaked bran cereal and stir until dough is formed. Turn out on floured board and roll or pat to 1/2-inch thickness. Cut with small cutter and bake slowly on hot greased griddle 5 minutes. Turn biscuit over and bake on other side 5 minutes. Yield: 16 biscuits (2 1/2 inches in diameter).
(Bread Crumbs, Milk, Egg)
4 tbsp. Butter or margarine
1 cup dark karo
1 beaten egg
1 teasp. Vanilla
1 cup sifted flour
1/4 teasp. Salt
1 1/4 cup dry bread crumbs
4 teasp. Baking powder
1 cup milk
3 sqs. Chocolate, melted
Cream butter or margarine and karo together; stir in beaten egg and vanilla. Mix flour, crumbs, baking powder and salt; add alternately with mild ot first mixture. Blend in melted chocolate. Place in buttered baking dish and bake, covered, in a moderate oven (300 degrees F.) 1 1/2 hours. Serve hot or cold with whipped cream. 8 servings.
Banana Onion Salad
3 ripe bananas
3 sweet apples
1 medium sized chopped onion
1 1/2 teasps. Salt
Use ripe banana (yellow peel flecked with brown ). Peel and slice bananas and apples very thin. Mix with onion, salt, real mayonnaise. Serve in lettuce cup.