Make Your Own Kitchen Blends (Part I)

It is no secret that during World War II many ingredients and supplies were hard to find. Many of the most common foods were rationed but lots of others were simply not available. There were a few reasons for this. Imported goods were limited due to submarine attacks on merchant ships and also because cargo space was reallocated for military food and supplies.

Goods were not always distributed evenly, either. There are numerous recordings of civilians who, upon visiting more affluent areas during the war, were shocked by the quantity and variety of foods available. Some neighborhoods had ingredients everyone else thought were completely gone for the duration.

Food & Supply Management in War

Despite the pockets of privileged areas, most civilians in Europe had to guard every scrap of food down to the last heel of greyish, whole-meal bread. This mentality was for more than food, too—it included tires, fuel, clothing, shoes, paper and a host of other things that could not be replaced. Slogans reminding citizens to conserve and save include the famous:

Make It Do – Wear It Out – Use It Up – Or Do Without

History’s Help with Convenience Foods

Convenience foods as we know them today were not available during World War II. In fact, the desperate need for women to enter the work force in the 1940s—and their desire to keep working after the war—led to the invention of many of the ready-made grocery items we have today.

Shortages are not only a thing of the past—in recent years we have dealt with many of the same problems. Supply chain breakdowns, wars, civil unrest, inflation and public health issues have affected millions of us throughout the world. Because it is always good to have options, here are a handful of make-your-own recipes for when things are hard to find or when you aren’t able to get to the store.

The ingredients are simple and each has a variety of other uses. These things are all staples in my pantry and have saved our dinner plans more than a few times. If you have never kept cream of tartar on hand, I would especially recommend it. Aside from its uses you see here, it is the magic ingredient that stabilizes whipped cream. I began keeping it on hand for that but now use it for so many other reasons.

During World War II, homemakers were thrilled with unexpected finds that made meal preparation easier. In that spirit, I hope these blend recipes will be helpful for you.

Aluminum-Free Baking Powder
1 part baking soda
1 part arrowroot powder or corn starch
2 parts cream of tartar

Mix thoroughly and store in an airtight container. Store-bought baking powder loses potency over time; making your own at home in small quantities (¼ to ½ cup) ensures you will always have fresh, effective baking powder.

Self-Rising Flour
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt

Mix thoroughly. Store in an airtight container if not using immediately.

Dry Onion Soup Mix
1/4 cup dehydrated onion flake
2 tablespoons beef bouillon or soy sauce OR 3 tablespoons coconut aminos
¼ teaspoon onion powder
¼ teaspoon paprika
½ teaspoon arrowroot powder or corn starch
1/8 teaspoon celery salt
¼ teaspoon dehydrated parsley
Dash pepper
¼ teaspoon sugar (optional)
Mix when ready to use. If using dry bouillon granules, mix can be made ahead and stored in an airtight container. Recipe replaces one packet of dry onion soup mix.

Cake Flour
1 cup minus 2 tablespoons all-purpose flour
2 T corn starch, arrowroot powder or tapioca starch

Sift together a few times until light and thoroughly combined. All-purpose flour has about 11% protein while cake flour has about 8% protein. When making your own cake flour, use the finest milled and lowest-protein all-purpose flour you have.

Seasoned Salt
2 tablespoons salt
½ teaspoon pepper
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar (optional)

Use a spice grinder or a mortar & pestle as needed to be sure all ingredients are finely ground to the same consistency. Mix thoroughly. Store in an airtight container or, as this recipe makes a small batch, can be stored in a shaker container for frequent use.

Dry Ranch Dressing Mix
½ cup milk powder
2 tablespoons dehydrated parsley
1 tablespoon onion powder
1 tablespoon cream of tartar
2 teaspoons dehydrated onion flake
1 ½ teaspoons garlic powder
1 teaspoon dill
¼ teaspoon salt
½ teaspoon pepper
2 teaspoons finely chopped chives OR 1 teaspoon dehydrated chives
Mix thoroughly and store in an airtight container. Be sure to keep moisture free. To make ranch dressing, combine 2 tablespoons of mix with ½ cup mayonnaise and ¼ cup sour cream.

References

Photo by Jim DiGritz on Unsplash

“My soul will be satisfied as with fat and rich food, and my mouth will praise You with joyful lips when I remember You upon my bed, and meditate on You in the watches of the night; for You have been my help, and in the shadow of your wings I will sing for joy. My soul clings to You; your right hand upholds me.”

Psalm 63:5-8