February Blahs with Martha Meade

As January grinds its icy gears into February, most people are getting heartily sick of the same old ice, snow, and slush... and maybe the same old winter vegetables too. (More potatoes, onions, and carrots? Hurray.) So let's drop in on Modern Meal Maker (Martha Meade, 1935) to see how our dear friend wheat (Sperry, of course! They sponsored the book.) can help chase away those winter blahs.

Don't serve the family hash again!

Okay, actually do serve the family hash again. Just hide it under some "Drifted Snow"-- that is, a layer of Yorkshire pudding made with Sperry's Drifted Snow "Home-Perfected" flour. If you're lucky, they might not notice it's hash again, and if they do, you can always threaten to make Brownie Pudding for dessert tomorrow if they don't stop complaining.

By February, the at least semi-interesting incidentally vegetarian lunches have solidified into the old standby of the veggie-loaf brick.

Leftover veggies lavishly seasoned with both salt and pepper! I think Martha Meade might have the mid-winter blues too.

The Rutabaga Puff is about as whimsical as she's going to get in February.

(I'm not even sure what makes it a puff, since the eggs aren't whipped and there are no leaveners, but it's best not to ask too many questions when the mid-winter cantankery sets in...)

Since this is Valentine's month, though, I will leave you with a nice heart-themed recipe:

I'm not sure Wheat Hearts Scrapple is technically scrapple at all since it substitutes Wheat Hearts cereal for cornmeal and ground round for pork scraps... but if you didn't pick up the theme so far, it's DON'T ASK QUESTIONS. Let's just get the hell done with February already. It will go faster if everybody just shuts up and eats whatever they can get.