July 29, 2016
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PT Boats were used by the U.S. Navy in World War II. They were designed by a British engineer, Hubert Scott-Paine, to be lighter armed and to depend exclusively on speed for defense.

Did you know that the "PT" in PT Boats stands for plywood torpedo?

Rural Bases | Victory Gardens | Rationing | Scrap Drives | Rosie Rolls Up Her Sleeves | Housing | Intro
Given food products like cheese, meat, canned goods, sugar and butter were rationed during World War II, Americans were very resourceful when it came to food recipes. Below are just of few example recipes of the times. 

Victory Garden Soup

    * 6 cups water
    * 6 medium-sized potatoes peeled and cut into 1-inch chunks
    * 4 large tomatoes, cored and cut into 1-inch chunks
    * 4 medium-sized carrots, peeled and cut into 1-inch chunks
    * 3 medium zucchini, cut into 1-inch chunks
    * 2 medium-sized green bell peppers, coarsely chopped
    * 2 medium-sized onions, coarsely chopped
    * 3 garlic cloves, minced
    * 1-1/2 teaspoons salt
    * 1 teaspoon black pepper


1. In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.

2. Reduce the heat to medium, and cook for 1 hour, or until the vegetables are tender. Makes 8 to 10 servings.

Creamed Chipped Beef on Toast

Tasty Temptation Recipe

    * 2 tablespoons butter
    * 2 tablespoons flour
    * 2 cups milk
    * 1 4-ounce package of chipped beef
    * Salt and pepper to taste


    1. Melt butter in saucepan over medium heat.

    2. Stir in flour until smooth and heat until bubbly.

    3. Gradually stir in milk and continue stirring to keep from getting lumpy. The mixture - which is white sauce - will gradually thicken.

    4. Add the chipped beef, separating the slices, and keep over low heat about five minutes. Add salt and pepper as desired. Serve over toast.  Makes four servings.

Honey Cake

    * 1/2 cup solid vegetable shortening (some butter can be used in place of some of the shortening)
    * 1 cup honey
    * 1 egg, well beaten
    * 2 cups flour
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground cinnamon
    * 1/2 cup sour milk (1/2 cup milk mixed with 1/2 teaspoon white vinegar)
    * 1/2 cup chopped nuts


    1. Preheat oven to 350-degrees.

    2. Cream shortening in bowl. Add honey and egg. In bowl, sift together flour, baking soda, salt and cinnamon. Add alternately with sour milk to shortening mixture. Add nuts.

    3. Pour batter into greased and floured 13 x 9-inch baking pan. Smooth top of batter with spatula. Batter will be sticky.

    4. Bake in preheated oven 35 minutes or until done. Makes about 12 servings.

Oatmeal Molasses Cookies
    * 2 cups all-purpose flour
    * 2 cups oatmeal
    * 1 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1 teaspoon salt
    * 1 cup sugar
    * 3/4 cup shortening
    * 2 eggs, beaten
    * 5 tablespoons light molasses
    * 2 teaspoons vanilla extract
    * 1/2 cup chopped walnuts (optional)
    * 1/2 cup raisins (optional)


   1. Preheat oven to 350 degrees F (175 degrees C).

   2. In a large bowl, stir together the flour, oatmeal, baking soda, baking  powder, and salt.

   3. In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.

   4. Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

WWII Spam and Egg Sandwich
    * 1 tablespoon butter
    * 2 tablespoons finely chopped onion
    * 1 slice fully cooked luncheon meat (e.g. Spam)
    * 1 egg, beaten
    * 2 slices bread
    * 1 slice American cheese (optional)
    * 1 slice tomato (optional)


   1. Melt butter in a small skillet over medium-high heat. Saute the onion  in butter until soft. Mash up the slice of luncheon meat with a fork, and add it to the skillet. Cook for 2 or 3 minutes, until browned. Pour the egg into the skillet so that it covers all of the meat and onion. Cook until firm,then flip to brown the other side.

   2. Place the egg and meat onto one slice of the bread and top with cheese and tomato if desired. Place the other piece of bread on top. Bread can also be toasted first.

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