During wartime, the families back home didn’t always have the cooking supplies they would have liked, says a leaflet produced by the Government of Canada.
“Recipes with little or no sugar, eggs, and milk were used so there would be more for the soldiers overseas. Some supplies were ‘rationed’ — only so much per family.
“Two families might have shared their sugar ration to make a no-milk-no-egg chocolate cake —mixed and baked in the same pan, known simply as a wartime cake.”
That and other recipes from the war years are featured this week, in anticipation of the annual Decoration Day ceremonies June 7 and June 8 at city cemeteries.
War-Time Cake
Preheat oven to 300 degrees F.
In an 8 inch, floured square pan put:
1 ½ cups all purpose flour
1 tsp. baking powder
1 cup granulated sugar
1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
3 tbsps. cocoa powder (not instant cocoa drink mix)
Mix all the dry ingredients in the pan.
Add to the dry ingredients in the pan:
1 tsp. vanilla extract
1 tbsp. white vinegar
5 tbsps. vegetable oil
1 cup lukewarm water
Mix everything together with a fork and bake for 30 minutes or until done.
• • •
Duchess Soup
1 qt. milk
3 tbsps. flour
3 tbsps. butter
2 tbsps. chopped parlsey
1 tbsp. minced onion
few grains cayenne
3 tbsps. grated cheese
salt and pepper to taste
Scald milk and onions together. Pour over flour and butter which have been thoroughly blended together. Cook well, stirring constantly.
Remove from fire and add grated cheese. Season to taste and serve at once. This recipe is taken directly from the Navy League of Canada’s “Victory Cookbook” (1941).
• • •
Good Supper Dish From 1940s
1 can tomatoes
1 1/2 cups rice
sausage
Cook rice in tomatoes.
Par boil some sausage to remove superfluous fat.
Place rice and tomato in casserole and cover with sausage. Bake in oven until sausage is cooked and brown.
• • •
War Time Carrot Biscuits
1 tbsp. margarine
2 tbsps sugar and a little extra
a few drops vanilla flavouring
4 tbsps. grated raw carrot
6 tbsps. plain flour
1/2 tsp. baking powder
Cream the fat and sugar until light and fluffy. Beat in the flavouring and carrot. Fold in flour, then form mixture into small balls. As you would with cookies, place each ball on a baking tray and flatten.
Sprinkle with sugar and bake in a brisk oven for 20 minutes.
Joyce Walter can be reached at [email protected]
