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The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less.
Home cooks made sugarless cookies, eggless cakes, and meatless meals.Cookbooks, magazines, government pamphlets, and food company brochures were full of creative ideas for stretching food supplies. download Ebook Puddings and Cobblers (The Le Cordon Bleu Home Collection) Kindle Puddings and Cobblers (The Le Cordon Bleu Home Collection) ipad
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cake mixes, but Betty was a late arrival to the party.
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