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- Wacky Cake
- Wacky cake, also known as Crazy Cake or Depression Cake, is a type of cake that has an interesting history. Its origins can be traced back to the early 20th century, particularly during the Great Depression era in the United States.
During the Great Depression, when ingredients such as eggs, butter, and milk were scarce or expensive, resourceful home Cooks had to find creative ways to make delicious desserts with limited supplies. Wacky cake was born out of this necessity, as it was designed to be made without using eggs, butter, or milk—ingredients that were in short supply or considered luxury items at the time. The cake is typically made with basic pantry staples like flour, sugar, cocoa powder, baking soda, vinegar, vegetable oil, and water. The combination of vinegar and baking soda creates a reaction that helps the cake rise, making it moist and tender despite the absence of eggs. The name "wacky" or "crazy" cake likely refers to the unconventional nature of the recipe and the circumstances under which it originated. It was a testament to the ingenuity of home cooks during a difficult period in history, when they had to make do with what was available. Today, wacky cake is still enjoyed for its simplicity, versatility, and nostalgic appeal. It is often made as a vegan or egg-free option, suitable for those with dietary restrictions or preferences. Variations of wacky cake may include additional flavorings, fillings, or frostings to customize the taste and presentation. Wacky cake serves as a reminder of the resourcefulness and creativity displayed by Cooks during challenging times and it continues to be appreciated for its deliciousness and historical significance.
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- Wafer
- Any thin sheet of baked flour, the batter of which has been mixed with water or milk.
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- Waffles
- A molded pancake baked in a special waffle iron, which is symmetrically divided into squares in order to facilitate an improved heat distribution. The iron is preheated and should be well seasoned (with butter or oil) before the pancake batter is poured over it. The lid, normally a mirror of the bottom, is closed over the pancake until it has finished rising. An ordinary pancake batter enriched with some extra butter will usually give good results. Sugar in the batter has a tendency to stick in the mold.
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- Waldorf Salad
- Pare, quarter and core tart or green apples. Cut into small cubes and squeeze over them the juice of an entire lemon.
Peel the strings from an equal amount of celery stalks (use the white centers of the celery). Chop into 1/4" pieces and combine with the apples. Stir in enough mayonnaise just to lightly coat the ingredients, and a little more lemon juice, if desired. A pinch of celery seed may be stirred in. Sprinkle the salad with 2 or 3 tablespoons of chopped or coarsely broken walnut meats. Serve on a bed of lettuce leaves.
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- Walnut Oil
- Oil pressed from ripe walnuts, heated and finely ground. A delicately flavored oil suitable for salads.
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- Wariniki Mallorussiski
- A Russian noodle dough rolled out thinly and cut into squares or rounds, then filled with butter creamed with egg yolks, sugar, smooth cottage cheese flavored with grated lemon peel and sometimes a little vanilla. The edges are moistened with water and a second square or round of noodle dough is stacked on top, then the Wariniki Mallorussiski is sealed by pressing firmly, either by pinching between the fingers, using a Krimp-cut or the tines of a fork.
They are then cooked in boiling salted water, drained and covered with sugar and melted butter and sour cream is served on the side.
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- Water Chestnuts
- Water chestnuts (trapa natans or trapa bicormis or are the two commonly available varieties) are aquatic herbs of the family Onagraceae grown mostly in China. Eleocharis Tuberosa is another variety sometimes seen in Chinese markets and is known as the Chinese Water Chestnut.
All are prepared by removing the brown skin using a sharp knife and boiling for about 15 minutes. They may alternately be peeled after boiling. After they have been cooked, cover with cold water and refrigerate until use. They are usually thinly sliced before adding to stir-fries.
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- Weiner Schnitzel
- A thin strip of veal, about 3/4 inch in thickness. The veal is pounded between sheets of wax paper using a the side of a heavy cleaver or a meat mallet until half its thickness.
It is then breaded by dredging in flour, then dipped in beaten egg (with chopped parsley), then dredged in seasoned bread crumbs. It is then sauteed in butter or olive oil until browned on both sides and cooked through. Similar or the same as Italian Veal Cutlets.
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- Whisky, Whiskey
- Spelt whisky in Scotland and whiskey in Ireland. Gaelic name Usquebaugh, from uisge (water) and beatha (life). A spirit made by the distillation of the fermented extract from malted and unmalted cereals, barley, corn, rye, and potatoes, or any other starch-yielding material, but preferably from malted barley.
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- Wine Vinegar
- Vinegar made from either red or white wine by a souring process.
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- Worcestershire Sauce
- A dark and pungent table sauce made from soybean, tamarind pulp, vinegar, onion juice, garlic, lime juice, spices and asa foetida. An example of a Worcestershire-like sauce can be prepared at home using the following ingredients:
1 quart white vinegar, 2 dram powdered pimento, 1 dram powdered cloves, 1 dram powdered black pepper, 2 oz. powdered mustard, 1 dram powdered Jamaica ginger, 2 oz. plain salt, 2 oz. shallots, minced, 4 oz. tamarinds pulp, 1 pint sherry wine, 1 oz. curry powder, 1 dram capsicum. Combine all ingredients, simmer for 1 hour, and strain or process in a blender. Allow the mixture to stand for a week, strain it, and fill in bottles. Worcestershire sauce is never quite clear; straining to remove the coarser particles is all that is necessary.
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- WORT
- A liquid consisting of grains and hops which will ferment into beer.
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