|Everyday Foods In War Time (1918)|
|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 84 for world war two
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Boil together 5 ... clean (in Civil War times, a broom ... cake). When cake is done, it will spring back in center when touched lightly with fingertips.
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, ...
Cook sugar, water, butter, spices and raisins for 5 minutes. Cool and add flour. Put soda in 1 cup hot water and add to above mixture. Beat well, ...
Mix and let boil 5 minutes. Let cool; add 3 teaspoons cool water and 1 teaspoon baking soda. Mix well; add 4 cups flour. Bake at 350 degrees until ...
Mix dry ingredients. Add melted Crisco, then water. Beat well and bake in small well-greased bread pan for 20 to 25 minutes. To make a lighter loaf ...
Cream sugar, butter, and eggs together until creamy and fluffy. Sift 4 cups flour with spices. Mix all prepared fruits and nuts. Add flour to the ...
Mix the above and boil 5 minutes. Then remove from stove and cool. When cold, add 3 tablespoons warm water with 1 teaspoon baking soda, add to ...
Boil all this together for 5 minutes. When cool, add: Mix together. Bake in a tube pan at 375 degrees for 1 hour and 20 minutes, or until done.
Very popular in 1917 when sugar and butter were scarce and eggs too costly for luxuries such as cake.
Boil above mixture for 5 minutes. Allow to cool. Add 3 cups flour and 2 teaspoons soda dissolved in 1 tablespoon of hot water. Bake in 2 greased and ...
Result Page: 1
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