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.)
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.
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.
Combine dates, soda and chocolate in mixing bowl.
Pour boiling water over date mixture; let cool to lukewarm.
Stir in brown sugar and mayonnaise, then add flour and almonds.
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.
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.)
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.
Cook carrots and mash.
Add chopped pepper, minced onion, soft breadcrumbs, egg, chopped celery and salt and pepper.
Mix together and form into oval shaped patties.
Roll in dry breadcrumbs.
Fry in large frying pan with small amount of vegetable oil.
This was a World War II meat substitute dish my mother made.
We ate them with catsup.
Combine the Miracle Whip, sugar, and cocoa. Mix well.
In a separate bowl, mix the flour and baking soda.
Add hot water and vanilla to cocoa mixture. Add this to the flour mixture and blend well.
Pour into a greased bundt pan and bake at 350 degrees for 45 minutes.
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.
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 ...
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.
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.
Note:
This recipe was used during World War II frequently.
ub posted in my other recipes).
Set grill rack to
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.
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.)
Mix sugars, shortening, water, raisins, nutmeg and cinnamon together.
Boil for 3 minutes.
Cool and add baking soda, dissolved in a little water.