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.
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.)
ub posted in my other recipes).
Set grill rack to
irm or golden at edges), 11 to 12 minutes. Transfer to
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.
Punch down and let rise 11/2 to 2 hours until
he ears. Pull off two 11/2-inch balls of white
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.
Mix sugars, shortening, water, raisins, nutmeg and cinnamon together.
Boil for 3 minutes.
Cool and add baking soda, dissolved in a little water.
Mix together margarine and pudding mix.
Add eggs and syrup, then milk with soda, then dry ingredients and vanilla.
Bake in 350\u00b0 oven for 20 to 30 minutes or until a toothpick comes out clean when stuck in the middle of cake.
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 dry ingredients; add milk, butter and vanilla.
Pour into greased pan.
Mix syrup and boiling water.
Stir in cocoa and pour over batter.
Bake at 350\u00b0 until toothpick comes out clean.
Serve with cream.
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.)
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.
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.)
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 together water, vinegar and sugar until it spins a thread.
Pour slowly over stiffly beaten egg whites and beat until creamy.
Add lemon juice.
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.