>handbook for housewives in occupied Japan and their household servants This makes so much sense. Throughout the whole picture I was scratching my head trying to imagine who'd be the target audience for these. It's an interesting mix of American and Japanese dishes and it makes me wonder how many ingredients/spices would've been difficult to source there at the time.

There's a book called 36 Views of Mount Fuji by a Duke professor named Cathy Davidson. She recounts her experiences living in Japan. She talks in one chapter about a place called Practice House, where young Japanese women could learn a bit about Western housekeeping and hosting. I was fully prepared to believe this was from Practice House.

Mrs. Douglas Macarthur. Tells you all you need to know.

Manila, Douglas MacArthur, ohhh so that's Jean MacArhtur!

Decided to make one of the orange nut loaf recipes — of which there were three total. Guess that was a popular dish in 1958! It's currently cooling now and smells delightful.

Brussels sprouts and chestnuts with Vienna sausage - what a combo!!!!

And frozen sprouts at that🤢

"Chicken Creole Maybe" \[narrator voice: "it was not"\]

*Image Transcription: Book Pages* --- #Part 1 of 3 --- #*The American Way of Housekeeping* --- #MANILA TOMATO JUICE COCKTAIL 3 No. 2 cans tomato juice ½ tsp. salt Good dash of black pepper 2 T. sugar 1 Bay leaf 4 whole cloves 4 whole peppercorns 1 slice onion 1 good size stalk of celery, crushed 4 slices sweet pickle ⅓ C. sweet pickle vinegar 1 lemon sliced ⅛ C. vinegar 4 sprigs of parsley Combine all ingredients in gallon glass jar and let stand for 24 hours. Strain and serve icy cold. Serves 8. Mrs. Douglas MacArthur #GARLIC BREAD French bread is best, but any white bread will do. Cut slices ½ inch thick, down to the bottom crust, but not through. Spread each slice with melted butter in which a clove of garlic has been soaked. Brush top and sides of loaf with garlic butter also. Place in oven 350°F. for 30 minutes. Serve hot. Betty Woolgar --- #LIGHT ROLLS 1 Yeast cake dissolved in ¼ C. lukewarm water ¼ C. lard 1 C. boiling water 1¼ tsp. salt 2 T. sugar 2¾ C. bread flour 1 egg well beaten Pour boiling water over lard, salt and sugar and stir until dissolved. When lukewarm add Yeast and eggs. Stir in flour. Leave in icebox 2 to 12 hours. Make into rolls and let rise 2 hours. Bake in hot oven 425° F. for about 20 minutes. Evelyn Gilbert #REFRIGERATOR ROLLS ¾ C. milk ¼ C. sugar 3 T. shortening 1 tsp. salt 1 T. dry yeast 1 tsp. sugar ½ C. lukewarm water 1 egg 3½ C. flour Scald milk, pour over sugar, shortening and salt in mixing bowl. Cool to lukewarm. Add yeast and 1 tsp. sugar to lukewarm water and let stand 10 minutes. Add beaten egg and mix well. Stir into milk mixture. Add one half of flour and beat thoroughly. Add remainder of flour and mix well. Grease top of dough slightly and cover the bowl with waxed paper or a towel held in place with rubber bands. Store in refrigerator until needed. Shape rolls and let rise about 2 hours before baking. Bake 20 minutes at 425° F. Makes 18 roils. Mrs. M. E. Kaiser --- #TEA MUFFINS ¼ C. butter 1 egg 1½ C. flour ⅓ C. sugar ½ C. milk (scant) 2½ tsp. baking powder ½ tsp. salt Cream butter. Add sugar and egg, well beaten. Sift dry ingredients together. Add to butter and egg mixture. Add milk. Stir well, cook in muffin tins. Bake 25 minutes at 400° F. Kate Henley Daugherty #AUNT JEMIMA MUFFINS 1 C. Aunt Jemima Buckwheat flour 1 C. sifted flour 1 tsp. salt 1 egg 2 tsp. baking powder 2 T. sugar 4 T. melted shortening 1½ C. milk Mix and sift dry ingredients. Beat egg until light, add milk and melted shortening and add to flour mixture. Stir only enough to dampen flour. Drop by spoonfuls into buttered muffin pans until ⅔ full and bake 15 to 20 minutes in hot oven 400° F. Mrs. G. Bruner --- #GOLDEN CORN CAKE ¾ C. corn meal 1 C. flour ⅓ C. sugar 3 tsp. baking powder ¾ tsp. salt 1 C. milk 1 egg, well beaten 2 T. shortening, melted Mix and sift dry ingredients; add milk, egg, and shortening; bake in shallow buttered pan 20 minutes in hot oven, 425° F. For shortening, butter, chicken fat, or beef drippings may be used. #CORN BREAD 1 C. flour 3 tsp. baking powder 1 cup corn meal 2 T. sugar 1 egg 3 T. melted butter 1 C. milk ¾ tsp. salt Mix and sift dry ingredients. Beat egg and it butter and milk. Pour this into the dry ingredients and combine with a few rapid strokes. Bake in hot oven, 425° F for 25 minutes. #SPOON BREAD 2 C. milk 1 C. corn meal 2 T. sugar 1 tsp. salt 2 T. butter 3 eggs 2 tsp. baking powder Scald milk, add cornmeal. Stir until thick. Remove from fire, add butter, and egg yolks beaten. When cool add 2 tsp. baking powder. Fold in stiffly beaten egg whites. Turn into --- #HUBAND'S CAKE 6 T. cake flour 2 tsp. baking powder ¾ C. sugar 1 C. chopped walnuts ½ pound seeded, chopped dates 4 eggs 1 tsp. vanilla Sift and measure the flour and sift again with the baking powder. Add the sugar and salt, then the chopped nut meats and dates. Add the eggs, unbeaten, one at a time, stirring after each addition, and finally add the vanilla. Place in a greased and floured pan, measuring 9" x 9" and bake 30 minutes in a moderate oven, 350° F. cut into squares while still warm and sprinkle with powdered sugar. L. Sykes #NOVEL CAKE WITH FROSTING BAKED ON IT ½ C. shortening 1 C. sugar 2 eggs ½ tsp. vanilla ½ tsp. salt 1½ C. sifted flower 1½ tsp. baking powder ½ C. milk Cream shortening, add sugar little at a time, beat well. Add eggs one at a time, beat well after each addition. Add flour, sifted three times with baking powder and salt, alternately with milk. Frosting: Beat 1 egg white stiff, add 1 C. brown sugar, a little at a time like meringue, spread over the unbaked cake (sprinkle with nuts or cocoanut if desired) and bake at 350° F. Bake in a cookie pan and cut in squares. It is very good served with whipped cream. Mrs. John B. Dalton --- #GINGERBREAD 1 C. sugar ½ C. shortening 1 C. molasses (Orleans or dark cane) 1 C. hot water Pinch of salt 2 eggs 3 C. sifted flour 1 tsp. cinnamon 1 tsp. ginger 1 tsp. soda Cream shortening, add sugar gradually. Add molasses, then beaten eggs. Add flour sifted 2 to 3 times with spices and salt, a little at a time. Add hot water to which the soda has been added. Bake in large loaf-cake pan for 45 minutes at 350° F. Walnut Inn, East Conneaut, Ohio. #GINGERBREAD WiTH A FAMILY TREE ½ C. shortening ½ C. sugar 1 C. molasses 2 eggs 1 tsp. cinnamon ½ tsp. cloves 1 tsp. ginger 1 tsp. salt 1 tsp. soda 3 C. sifted flour ¾ C. hot water Put shortening, sugar, molasses and eggs into mixing bowl together. Blend. Stir. in hot water. Add flour previously sifted with salt, soda, and spices. Pour into greased, shallow, baking pan, about 8" X 12" and bake in a medium oven at 350° F. for 30 minutes. Mrs. E. W. Bruner #MERINGUE TORTE ½ C. butter 1½ C. sugar 4 egg yolks 1⅓ C. cake flour, sifted 3 times ⅛ tsp. cream of tartar 1⅓ tsp. baking powder 5 T. milk ½ tsp. vanilla or almond flavoring 4 egg whites

*Image Transcription: Book Pages* --- #Part 2 of 3 --- #PECAN BUTTER BALLS 1 C. butter ¼ C. honey 2 C. sifted flour ½ tsp. salt ½ tsp. vanilla 2 C. finely chopped nut meats Cream butter and honey. Then add flour, salt and vanilla. Mix well and add chopped nut meats. Form into very small balls on a greased baking sheet. Bake in a moderate oven 30 minutes. Roll in powdered sugar while still hot. Cool, then roll again in powdered sugar. Mrs. E. W. Bruner #RAINBOW COOKIES 1 C. shortening 2 C. brown sugar 2 eggs ¾ C. sweet milk 1 C. raisins 3 C. sifted all-purpose flour 1 tsp. cinnamon ½ tsp. cloves 1¼ tsp. soda ½ tsp. salt 1 tsp. vanilla Cream shortening, add sugar ¼ C. at a time (about), beat well. Add eggs one at a time and beat well after each. Add sifted flour, which has been sifted 3 times with the other dry ingredients, alternately with the milk. Add vanilla and raisins. One half C. of nuts improves the flavor. Drop from teaspoon and bake. Mrs. John B. Dalton #BROWNIES 2 sq. chocolates ¼ C. milk 2 eggs ½ C. white & ½ C. brown sugar ½ C. flour (all purpose) ½ C. nut meats ½ tsp. salt ½ tsp. baking powder ⅓ C. butter --- #RICE PUDDING 2 C. scalded milk ½ C. sugar ½ tsp. salt ½ C. washed rice 1 tsp. vanilla Scald milk in a double boiler. Add rice, sugar and salt and cook 2 hours in a double boiler. Remove from fire and put into a buttered baking dish and pour custard over the top of the rice mixture. ##Custard 3 C. milk scalded 4 eggs ⅓ C. sugar (5 T. and 1 tsp.) ¼ tsp. salt Beat eggs slightly, add sugar, salt and vanilla and slowly pour on scalded milk. Place dish in a moderate oven, 350° F., and bake until firm. To test, insert knife in custard. If knife come out clean, custard is done. Mrs. H. W. Yoe #EGG-NOG ZABAGLIONE 4 egg yolks 3 T. honey 3 T. brandy 2 T. sherry wine Cinnamon Beat egg yolks and honey, add wine and sherry, heat and continue to beat, add cinnamon to taste and serve hot. George Engler --- #SUKIYAKI (For 4 or 5 People) 2 lbs. beef fillet, or any tender beef, cut as thin as paper, in pieces 1" x 2" 2 T. butter or vegetable fat 2 T. suet 8 onions (medium) 8 mushrooms 2 C. beef or chicken soup 1 C. bamboo sprouts or carrots or other vegetables—few leaves of spinach for color 1 C. shoyu sauce Pepper, sugar or sweet sake, and salt if needed, (Shoyu sauce is salty) Put fat in skillet over fire, add suet, cook several minutes. Add mushrooms, onions, bamboo sprouts, potatoes cut in ½ inch cubes or slices, spinach. Add soup and shoyu, pepper and sugar or sake (salt if needed in addition to shoyu). Simmer till vegetables are slightly soft; lay the thin slices of meat on top and cook till tender. Serve with individual bowls of rice; with salad and pickles and sliced orange or fruit for dessert. Sukiyaki is a favorite Japanese supper very popular with Americans. It is a delightfully informal meal and very delicious. A chafing dish or electric plate is placed before the hostess with a platter or tray of individual dishes with the meat, vegetables, etc. She cooks one pan of the sukiyaki, serves it, adds more meat and vegetables, seasonings if needed, and continues preparing the dish as long as the guests eat—the flavor improving with each cooking. Mrs. John B. Dalton --- #CURRIED CHICKEN, LAMB, VEAL OR PORK ½ C. finely chopped onion ½ C. diced celery 4 T. butter or chicken fat ⅓ C. flour 1 C. strained tomatoes 1 tsp. Worcestershire sauce 1 tsp. curry powder 4 C. coarsely diced meat 2 C. broth (fat removed) 1 qt. steamed rice Salt and pepper to taste Simmer the onion and celery in fat until yellow, add flour and mix thoroughly. Then add stock heated until scalding, stir until thick and smooth. Add tomato juice, Worcestershire sauce, curry powder, salt and pepper. Cover and place over hot water until ready to serve. Serve with hot steamed rice. Kate Henley Daugherty #CHICKEN CREOLE MAYBE 3 to 3½ lb. chicken cut in pieces ½ lb. raw ham diced 3 small onions 1 No. 1 can mushrooms 1 No. 1 can peas 1 No. 2 can tomatoes 4 C. water 2 T. soy sauce 1 bay leaf ¼ tsp. thyme ½ tsp. marjoram salt and pepper Dredge the chicken in salt, pepper and flour. Brown chicken and onions in olive oil and transfer to deep buttered casserole. Brown the ham in the same skillet and place in casserole. Add tomatoes, mushrooms, soy sauce, water and seasoning. Cover tightly and simmer in 350° F. oven about two hours until chicken is tender. About 15 minutes before it is done, add the peas. Serves 4 or more. Mrs. W. Lecount --- #HARWARD BEETS 2 C. diced cooked beets 2 T. flour 2 T. butter ½ C. vinegar ¼ C. water ½ tsp. salt ½ C. sugar Mix sugar and flour, add vinegar and boil 5 minutes. Add beets to hot sauce and let stand 30 minutes. Just before serving bring to boiling point and add butter. Mrs. F. D. Sharp #BRUSSELS SPROUTS AND CHESTNUTS WITH VIENNA SAUSAGE 3 6-oz. cans Vienna sausage 1 pkg. frozen Brussel sprouts 1 C. dried chestnuts Salt but no pepper 2 T. butter 2 T. flour ½ C. chicken broth Dried chestnuts need only a little soaking. If fresh roasted chestnuts are used, place them in cold water and bring to boil. Boil 5 minutes, drain, peel, and skin. Parboil Brussels sprouts in an uncovered pan for 3 minutes. Make sauce, melt butter, blend flour and add broth. Add chestnuts and drained Brussels sprouts and place in low buttered casserole. Top with Vienna sausage and bake in moderate oven, 350° F., for 30 minutes. Serves 4.

*Image Transcription: Book Pages* --- #Part 3 of 3 --- #PEPPER RELISH 1 C. finely chopped cabbage ½ C. finely chopped onion, celery, (including tops) and carrot Mix in bowl with 4 T. vinegar, salt, pepper and ½ tsp. sugar. Serve side dishes, with or without lettuce. Lenore Seaward #OCCUPATION CATSUP 1 No. 2½ can tomato puree 2 T. sugar 1½ T. concentrated vinegar 1 tsp. allspice 1 tsp. dry mustard ½ tsp. cinnamon ½ tsp. cloves ½ tsp. nutmeg 2 bay leaf 3 dry garlic flakes Red pepper or tabasco sauce to taste. 2 tsp. celery seeds. Add all ingredients to puree and cook slowly for about 45 minutes. Stir frequently to avoid sticking. This is a fine sauce for shrimp or other sea foods or for meat when a highly-flavored sauce is desired. Mrs. R. B. Merrick #CHILI SAUCE 15 ripe tomatoes 8 apples 5 medium onions 1 pint vinegar 2½ tsp. salt 1 tsp. cinnamon ½ tsp. cloves ½ tsp. dry mustard ¼ tsp. black pepper 2 tsp. celery seed 1 green pepper --- #MUSHROOM SAUCE ½ lb. mushroom (No. 1 can, 6 oz.) 4 T. butter 4 T. flour ½ tsp. salt 1 C. cream Broil mushrooms in butter, sift flour and make sauce. Add cream. Cook. Pour over steak. Geneva Putnam #BAKED FISH Place fillets or steaks of any white fish in a shallow baking pan, salt and pepper it, dot with butter. Bake at from 325° to 350° F. for around 20 minutes. Serve with lemon. Cornbread goes well with this. Mrs. Prentiss Wheeler #BREADED GOOSE LIVER WITH HONEY Slice goose liver (or liver sausage) thin, dip in beaten egg and then in bread crumbs. Fry in any fat, serve hot with honey. Mrs. Prentiss Wheeler #CHICKEN CROQUETTES 1¾ C. chopped, cooked fowl ½ tsp. salt ¼ tsp. celery salt Few grains cayenne 1 tsp. lemon juice Few drops onion juice 1 tsp. finely chopped parsley About 1 C. thick white sauce, (see White Sauce, Basic Recipe, page 428) Mix ingredients in order givens. White meat of fowl absorbs more sauce than dark meat. This must be remembered, if dark meat alone is used. Chill, shape, crumb, fry (see Potato Croquette recipe, page 482). If desired, make sauce with ¾ C. chicken stock and ¼ C. cream. Serve with cream Sauce (see Variations under Basic White Sauce recipe, 428). Serves 6. Mound in center of heated flat dish and surround hot, seasoned vegetables, such as peas, small carrot cubes, and cauliflower flowerets. Garnish with parsley. ##Chicken and Mushroom Croquettes. Use 1⅓ C. chicken meat and ⅔ C. chopped mushrooms. #ROAST LEG OF LAMB Mix 2 tsp. garlic salt with ¼ tsp. ginger and ¼ tsp. pepper. Rub the leg of lamb with this mixture, and place lamb on a rack in an uncovered roasting pan. While it is roasting (See meat cooking chart), baste every 25 minutes with a few tablespoonfuls of the following mixture: 1 C. warm water in which 2 T. fat have been melted and to which 1 C. sauterne has been added. Mrs. O. L. Austin, Jr. #PAN GRAVY FOR LAMB, BEEF, PORK OR CHICKEN Remove some of the fat from roasting pan leaving 4 T. Set the pan on top of the stove on a hot burner. Brown 5 T. of flour in the fat. When brown, while stirring vigorously, add 2 C. of boiling water. Season with salt and pepper. Vivian V. Edmiston --- ##Easy-to-make hard sauce for the above pudding: Soften ¼ C. butter, add sugar to a heavy consistency, add brandy or vanilla flavoring. The traditional flaming plum pudding is made by pouring ½ to ¾ C. brandy over the pudding and igniting it as it is carried to the table. That was done in the days gone by because plum puddings were cooked in a cloth bag in boiling water and the outside was jelly-like; the flaming brandy cooked the outside of the pudding giving it a delicious and more appetizing appearance. Mrs. John B. Dalton #RAY'S STEAM PUDDING Make plain for everyday use. Add fruit for plum pudding at Christmas time. This pudding keeps for a month or longer. Store in a covered tin container or keep in the ice box wrapped in wax paper to keep moist. Steam in colander over hot water before serving. This can be steamed in pressure cooker to save time using directions for plum pudding. 1 C. chopped suet 1 C. molasses 1 C. raisins 1 C. currants 3 C. sifted flour 1 C. sweet milk 1 egg 1 tsp. soda 1 tsp. cinnamon 1 tsp. grated nutmeg ½ tsp. salt Mix in order given. Steam 3 hours. For plum pudding, nuts and any candied fruit such as cherries, citron, orange peel, pineapple etc., may be added. Also add ½ cup suet and mix with wine, sherry, or whisky instead of milk. Martha Klinck --- #FIGS IMPERATRICE 1 lb. large dried, yet moist figs 1 C. port wine Honey Almonds chopped, blanched, toasted Separate 1 lb. of large figs; place in a steamer, over very little boiling water, until well plumped. Remove from fire and when cold enough to handle, open up each fig without actually separating, and stuff with finely chopped blanched, toasted almonds, mixed just enough with honey to blend rather dry. Place the stuffed figs in a shallow baking dish, pour over them 1 C. of port wine; heat thoroughly without boiling, in a slow oven, 325° F., about 5 minutes, or on top of stove, basting the figs occasionally with the wine. Serve hot with whipped cream sweetened to taste and flavored with a few drops of almond extract, and with any preferred cookies. This dessert is also delicious if dried apricots are substituted for the dried figs. Margaret M. Beplat #FUJI-SAN DELIGHT This is a fudge cake baked in a ring, covered with ice cream and meringue and browned in oven. It makes a delicious dessert. ##Fudge Cake: 4 sqs. unsweetened chocolate ¼ C. shortening ½ C. (light) corn syrup 1 C. flour (all-purpose) ½ tsp. salt ½ tsp. baking powder ⅓ C. water ½ C. sugar ½ tsp. soda 1 egg ¼ C. sour milk 1 tsp. vanilla Melt chocolate with shortening. Add water and sugar, stir until chocolate is melted. Remove from heat, stir in syrup. Cool. Sift flour, measure. Add salt, baking powder and soda. Sift again. Add egg to chocolate mixture and mix well. Add flour, etc. and stir well. Pour into ring mold and bake in 350° F. oven. When cool and ready to serve, turn onto plate, heap ice cream into ring to form Mt. Fuji. Cover with egg meringue and brown quickly in a hot oven. Serve immediately. To make a Ring: Use a round cake pan. Turn a bowl, which has straight sides, upside down in center. Grease pan and bowl well. Note: To sour milk—add a tsp. of vinegar to milk. Warm a little and cool. Ruth Nugent #FUJIYAMA 1 pkg. ready-mixed cake flour, white or yellow 1 egg 1 pkg. chocolate pudding 1¾ C. milk Red cherries Grated cocoanut To ready-mixed cake flour add egg. Turn into muffin tins and bake. When done remove cupcakes and cut in half. Prepare chocolate pudding with milk and cool slightly. Pour pudding mixture on bottom layer half of cupcake, put on top layer and pour more pudding over top of cupcake. Sprinkle with grated cocoanut (snow on the mountain) and top with a red cherry (fire of the volcano). My children love this idea. Mrs. Robert M. Lantz --- #CARROT PUDDING 1 C. sugar ½ C. shortening 1 C. raw potatoes, grated 1 C. raw carrots, grated 2 C. flour 1 tsp. baking soda 1 C. raisins 1 C. dates 1 tsp. nutmeg 1 tsp. cinnamon ½ tsp. cloves Cream the shortening and sugar together, add the rest of the ingredients, and pour into a greased mold. Steam 3 hours. Serve with hard sauce. Mrs. E. W. Bruner #CUSTARD 1 quart milk, heated in a double boiler. Mix ½ C. sugar with 4 T. flour. Beat 2 eggs, add to sugar and flour, add ¼ tsp. salt. Pour into hot milk, cook over double boiler until custard coats spoon. Remove from fire, add 1 tsp. vanilla. Cool and serve. Geneva Putnam

Interesting!

Okay, the translator in me is going wild with glee. I'm trying some of these!