|Everyday Foods in War Time|
|by Mary Swartz Rose|
Mary Davies nee Swartz Rose (1874-1941) was an author and assistant-professor, Department of Nutrition, Teachers College, Columbia University.
1 - 10 of 63 for world war 2 cake
Result Page: 1
Boil together 5 ... consistency as a cake mix. Add nuts, ... clean (in Civil War times, a broom ... back in center when touched lightly with fingertips.
As the war progressed and many items became scarce, cakes were often only ... loaf pans or one large one. Bake in a moderate oven (350°F) for about 1 hour.
Put first 8 ingredients in a heavy pan. Simmer for 5 minutes. Cover and cool several hours or overnight. Dissolve soda in 1 tablespoon lukewarm ...
Mix together brown ... flour, baking soda and dates. Mix well. Bake in a slow oven (275) 2 1/2 hours, keeping a shallow pan filled with water in oven bottom.
Put first 6 ingredients in saucepan. Cook 3 minutes after reaching boiling point. Add Crisco. When cool, add soda dissolved in a little hot water, ...
Beat sugar and shortening. Add 1/2 cup flour. Add eggs, cocoa mixture and flour and soda with sour milk. Bake at 325 degrees for 25-30 minutes.
In large saucepan, boil raisins in 2 cups water until ... 2 greased and floured glass loaf pans at 350 degrees about 1 hour or until tester comes clean.
Mix together and let come to a boil then take off and let cool. 1 c. mixed nuts 3 tsp. cake spice 4 c. flour 2 tsp. soda Mix together and add to mixture.
Very popular in 1917 when sugar and butter were scarce and eggs too costly for luxuries such as cake.
Boil above mixture ... cups flour and 2 teaspoons soda dissolved ... degrees for 1 1/4 hours. Note: This cake has no eggs as they were scarce at that time.
Result Page: 1
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