Mendets – The 1930s-40s Way to Repair Pots and Pans

I recently posted something about a 1940s era junkman who visited my neighborhood and how my mother always looked for old pots and pans which she would repair with little pieces of metal.  My daughter found this card of Mendets on eBay and bought it for me.  This is exactly what my mother used, except sometimes she bought them in a small box.

Mendets were patented in the early 1900s and the dress/hairstyle of the lady on the card makes me think this might be from the 1930s.  The back of the card has instructions as well as suggesting some other uses such as repairing a hot water bottle, using on campfire utensils and even shows a lady perched precariously on a ladder repairing a gutter (“Saved the cost of a tinsmith”).

Until World War II was over, I believe every pot, pan and kettle in our kitchen had a Mendet or two helping to give a bit more life.

Click on photos to enlarge.

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Welsh Rabbit and Beer Bread Rolls

I first made this recipe in 1993, adapted from one in Susan Branch’s Heart of the Home, 1988.  It became a favorite lunch for my two daughters and me, served on a split homemade yeast roll.

In 2008, I had made this dish for my youngest daughter’s birthday and since I had some beer leftover, made a good beer bread from an internet recipe (source forgotten).  I thought this bread would be ideal to serve with the Welsh Rabbit – sturdy enough to stand up under a generous helping of this delicious cheese concoction.  It turned out to be the perfect combination.  The recipe for Welsh Rabbit makes 4 helpings (could easily be doubled) and the bread recipe makes 8 large rolls (leftover rolls are good for dishes like Mom’s Tuna Melt and Balsamic Chicken Melt – or simply toasted for breakfast.

EASY BEER BREAD ROLLS

• 3-3-1/2 cups all-purpose flour, divided
• 3 Tblsp granulated sugar
• ½ tsp salt
• 1 package dry fast-acting yeast (1 Tblsp)*
• 8 oz. beer, room temperature
• 1 Tblsp butter
• 1 egg, room temperature

*The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.  Rising time is cut in half

In a mixer bowl, place 1 cup all-purpose flour, granulated sugar, salt and yeast.  Blend.

Heat beer and butter in microwave to 130 degrees F.

Insert paddle beater and add beer/butter mixture to flour mixture.  Mix on medium speed for 3 minutes.  Add egg and beat for 30 seconds more.

Insert dough hook and add 1 cup of flour and beat at medium speed.  Continue beating for 6-1/2 minutes longer,  adding additional flour as needed until dough is elastic and no longer sticky.

Place dough in a large greased bowl, turn once, cover and let rise in a warm place for 30 minutes.

Punch with your knuckles to deflate dough and divide into 8 pieces …

and form each piece in your hand to make a rustic roll about 3 inches diameter.

Place on a greased baking sheet, cover and let rise in a warm place for 30 minutes.  Preheat oven to 375 degrees F.

Bake @ 375 degrees F for 12-14 minutes until bread is browned over the top surface.   Cool on a wire rack.

WELSH RABBIT

• 1 lb. sharp cheddar cheese, diced
• 2 Tblsp. butter
• 1 tsp. dry mustard
• ½ tsp. Worcestershire sauce
• dash cayenne
• 2 eggs, slightly beaten
• 8 oz. beer, room temperature
• 4 Easy Beer Bread Rolls, split and toasted

My first step is to get out my vintage Kreamer copper-bottom double boiler which I bought at an antique store about 30 years ago.

Melt cheese & butter in top of double boiler over simmering water.

Stirring constantly, add mustard, Worcestershire, and cayenne.  Beat in egg; stir in beer, and stir until hot.  Do not boil.  Serve over split, toasted Beer Bread Rolls.  Serve piping hot.

4 servings

Note:  Leftover Welsh Rabbit can be used to supplement cheese in any dish such as macaroni and cheese or added to a cream soup.

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Time for Easter in my April Kitchen

I’m lucky to have a lot of display areas in my kitchen.  I have one large primitive shelf…

…four window sills…

…two small corner shelves ….

…and a small decorative cabinet.

There’s a place to hang a handmade bunny dishtowel….

…and to display a 1970s cottage cheese container.  Yes, we did love our shades of orange back in the ‘70s.

One item I’m going to be displaying for all of the Easters to come is this wonderful spring-like picture of my youngest granddaughter.  The pink is just so perfect.

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Peanut Butter Cookies – A 1940s Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

This is the very popular peanut butter cookie kids have been eating for generations.  Our book writer got this recipe from her friend, Shirley, and probably made the cookies a lot for her own family.  My version is half of the original recipe and makes about 2 dozen 3-inch diameter delicious, peanut-buttery cookies.

I have a small collection of vintage oven thermometers and although I love to see them displayed, I’m so grateful I have an oven with a reliable thermostat to do my baking.

PEANUT BUTTER COOKIES – A 1940s RECIPE

• ½ cup shortening
• ½ cup granulated sugar
• 1/2 tsp. vanilla
• 1 egg, beaten
• 1/2 cup brown sugar
• 1/2 cup creamy peanut butter
• 1-½ cups all-purpose flour
• 1 tsp. baking soda
• Dash salt

Preheat oven to 375 degrees F

Cream shortening, granulated sugar and vanilla.  Add egg, brown sugar and peanut butter.  Mix until smooth.

Whisk together the flour, soda and salt.

Add to creamed mixture and mix until well blended.

Form a measuring tablespoon of dough into a ball and place on ungreased baking sheet.

Press a cross-hatch pattern on top of the cookie with a fork dipped in flour.

The unbaked cookies will be 2 inches diameter.  Place cookies 2 inches apart on the sheet and bake @ 375 degrees F for approximately 10 minutes until golden brown.

Remove immediately to a wire rack to cool.

Yield:  Approximately 2 dozen 3-inch diameter cookies

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