Put first 6 ingredients in a saucepan.
Bring to a boil and cook for 3 minutes.
Add shortening.
Cool.
Add soda that was dissolved in small amount hot water.
Add flour and baking powder and stir until well blended.
Pour into greased tube pan and bake at 325\u00b0 for 1 hour.
In the evening, mix together the first 9 ingredients in a large pot. Bring 4 cups water to a boiling point. Pour hot water over mixture and boil for 5 minutes. Let stand overnight to cool.
Next morning, sift together twice the flour and baking soda, and stir into cold mixture. Add currants and cherries. Pour into 4 loaf pans, and bake at 325F for about 1 1/2 hours.
Cool completely, then wrap in foilwrap.
Boil raisins and water or coffee a little.
Add shortening while raisins and water are still hot.
Cool.
Add remaining ingredients.
Bake 30 to 40 minutes at 350\u00b0.
(Mom said that this was made often during World War II.
The ingredients were more easily found during rationing and only a little sugar was needed.)
In a saucepan, mix brown sugar, 1 1/2 cups water, shortening, raisins, cinnamon, nutmeg and cloves.
Bring to a boil and boil 3 minutes.
Set aside to cool.
Preheat oven to 325\u00b0.
Dissolve salt and baking soda in 2 teaspoons of water.
Add salt and soda mixture to raisins and spice mixture.
Blend in flour and baking powder.
Turn batter into a lightly greased and floured 8-inch square pan.
Bake 45 to 50 minutes.
Beat eggs lightly. Add sugar and melted butter.
Add the sifted dry ingredients with milk.
Knead and shape. Cut with donut cutter. Drop into hot shortening and fry until brown. Drain on brown paper bags.
Boil margarine, sugar, water, raisins and spices together for 3 to 4 minutes.
Cool.
Mix dry ingredients and add to the cooled mixture.
(Optional:
Add 2 eggs and 1 cup nuts or coconut.)
In a saucepan, mix brown sugar, 1 1/2 cups water, shortening, raisins, cinnamon, nutmeg and cloves.
Bring to a boil and continue boiling for 3 minutes.
Set aside to cool.
Preheat oven to 325\u00b0.
Put flour in shallow pan; add salt, baking powder, sugar and spices.
Rub in butter with fingertips.
Add the well beaten egg and milk and stir thoroughly.
Toss on floured board.
Roll to 1/4-inch thickness.
Shape, fry and drain.
Mix and boil for 5 minutes the brown sugar, hot water, shortening, raisins, salt, cinnamon and cloves. Cool, then add flour, baking soda and hot water. Bake in 9 x 13-inch greased pan for 1 hour at 350\u00b0.
Beat eggs; gradually add sugar and oil and stir.
Sift dry ingredients together and add to sugar mixture.
Add vanilla, nuts and raisins.
Pour into greased 7 1/2 x 11-inch pan.
Bake at 350\u00b0 for 30 minutes.
These cookies pack well for mailing.
The next 2
recipes came from my mother, Vennie Watson's, collection.
Back during World War II, when sugar was rationed, we ate a lot of gingerbread sweetened with our own honey and molasses.
Preheat oven to 350\u00b0.
Grease and flour an 8 x 4-inch loaf pan or an 8-inch square baking pan.
Boil first 9 ingredients for 3 minutes.
Add preserves, then add baking powder and the flour to make a stiff batter.
Pour in tube pan.
Bake in moderate oven.
Adjust a rack one-third up from the bottom of the oven and preheat the oven to 375\u00b0.
Line a 9 x 9 x 2-inch pan as follows: Turn the pan over; cover it with a 12-inch square of aluminum foil.
Press down the sides and corners of the foil to shape it, then remove the foil.
Turn the pan over again; place the foil in the pan, and press it into place.
To butter the foil, place a piece of butter in the pan and place it in the oven to melt, then spread it over the bottom and sides with a pastry brush or crumbled wax paper.
Set ...
Sift the dry ingredients together and set aside.
Cream together the egg, milk, shortening and molasses.
Then add the dry ingredients
and
mix
well.
Pour
into
an
8
x 12-inch greased and
floured
pan.
Bake at 350\u00b0 for about 30 minutes. This recipe does not contain any sugar so it was a popular one during World War II when sugar was rationed.
Boil
water,
sugar,
shortening and raisins for 5 minutes. Cool
until
shortening
starts
setting
on
surface, turning white.
Then
beat
in
flour sifted with salt, soda, cinnamon, nutmeg,
ginger
and
cloves.
Bake
in greased and floured 9
x 12-inch pan for 50 or 60 minutes at 325\u00b0.
Frost with
plain powdered sugar frosting, thinned with just enough water
or canned
milk to make a spreadable frosting, vanilla added
if desired.
When in a hurry just sprinkle cinnamon and sugar ...
Mix sugars, shortening, water, raisins, nutmeg and cinnamon together.
Boil for 3 minutes.
Cool and add baking soda, dissolved in a little water.
Cream shortening, vanilla and dark Karo syrup.
Add beaten egg.
Beat well.
Add pudding mix and beat again.
Measure flour, salt and baking powder.
Add to first mixture, alternating with milk.
Boil together for 3 minutes the sugar, water, fruit, shortening, spices and salt.
Let cool, then add the flour and baking powder, sifted together and the vanilla.
Mix well and bake in a well-greased loaf pan in moderate oven for about 45 minutes.
Sift dry ingredients.
Cut in shortening with pastry blender until a fine crumb mixture.
Add egg and molasses, blend well.
Add sour milk and beat until smooth.
Pour into greased and floured square pan.
Bake at 350\u00b0 for approximately 45 minutes or until cake tests done.
May be served plain or with icing.
(This recipe came out during World War II.)