War Food Administration - Fact Sheet on Onions, May 1944

War Food Administration - Fact Sheet on Onions, May 1944


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1 pound liver, sliced thin
Salt and pepper
2 tablespoons bacon fat
1 quart thinly sliced potatoes
1 small onion, minced
1 ½ cups milk

Salt and flour the liver and brown lightly in the bacon fat. Place a layer of the raw potatoes in a greased baking dish, sprinkle with salt and pepper, add some of the liver and onion, and continue, until all are used. The top layer should be of potatoes. Pour on the milk, cover, and bake for 1 hour in a moderate oven (350 F.), or until the potatoes are tender. At the last remove the cover and allow the potatoes to brown on top.


Shred the cabbage and cut the onions into very thin rings. Season with salt, celery salt, pepper, and paprika. Mix with mayonnaise or French dressing and serve on a cabbage leaf.




State Archives of Florida: Series 419, Box 20, Folder 6


This memorandum was distributed by the War Food Administration, a wartime agency of the United States government tasked with conserving the nation's food supply during the war emergency. Its purpose was to increase consumer demand for onions nationwide at the precise moment these crops were coming into the market so they could be consumed without waste. Such precise item-by-item food marketing was a common practice for the War Food Administration during World War II. The memorandum discusses strategies for encouraging more people to use more onions in their meal planning, and it includes several recipes using onions, including smothered steak with onions, scalloped liver and potatoes, stuffed onions, French fried onions, scalloped onions and peanuts, and cabbage and onion salad.