Grandma's wartime kitchen World War II and the way we cooked

In Grandma's Wartime Kitchen, Hayes recalls the belt-tightening days of World War II, when homefront cooks faced rationing of meats and sugar. Ingenious cooks supported the war effort by using oats or rice to extend small portions of meats, using variety meats, and substituting nonrationed sweeteners such as molasses for sugar. America's housewives learned to make good pork roasts, since that meat was in greater supply than was beef. Hayes has collected recipes from this era and supplies helpful commentary. These recipes are still useful for anyone seeking to conserve or to reduce the amount of red meat a family consumes. The book is also a reminder of the privations endured on the homefront during the great conflict.