Cooking Up Memories
, The cover design shows a very large V made up of blue stars and stripes. The cover is white and the pages are held together with red chicken bands. Each page is one side, five and a half inches by eight inches. There may have once been a page listing the date, and who compiled the book, but this copy has no such page.The unique thing about this book is the lack of baking temperatures. When this book was written, stoves did not have temperature controls. The cook had to learn by trial and error how to regulate the heat. Each stove was different.
One simple test was to hold your hand in the open door to judge the heat. After the first 15 minutes, the cook could open the door without causing a cake to fall, but if a cake collapsed, there was nothing to do but finish baking it and cut it in pieces. Folded into pudding, this made a delicious dish called cottage pudding.
The names of the cooks bring back pleasant memories of the many potluck dinners served in the grade school gym. And it’s fun to find recipes for the treats, such as popcorn balls and fudge, that were trademarks of the houses that trick-or-treaters hit first every Halloween.
Children who lived in Montgomery memorized which houses gave out the best treats – and who pulled their shades and ignored the calls. The latter usually found their windows soaped in the morning.
There are few mixing instructions in this book. In most homes regular measuring cups and spoons were unheard of. A teacup was the standard 1-cup measure and a teaspoon and tablespoon from the silverware drawer was a standard measure. There was a lot of guesswork and eyeballing of ingredients used.
Little girls, and sometimes boys, learned to cook by imitating their mothers, who often cooked using a pinch of this and a handful of that. Lessons were caught not taught, as women and girls worked together in the kitchen. That’s what makes these old books such fun to read. They assume a certain level of basic skills.
As children we were allowed to experiment with a minimum of supervision, and one of us, who shall remain nameless, was notorious for her flops. She may well have been the inventor of Cottage Pudding.
We were taught that fudge required two cups of sugar for one cup of milk, and the other ingredients were approximations. So the cocoa, vanilla and butter would vary. Platters of sticky taffy that refused to cooperate were scooped up and devoured by spoon. Maybe too much butter. Fudge that hardened in the pan, before it could be poured, was scraped out and eaten. Could have been not enough butter! Maybe we were out of milk and tried water?
War Cake Recipe - News
With so many shortages, recipes like the "Eggless, Butterless, Milkless Cake," submitted by a neighbor, Mrs. PO Douglas, was a favorite recipe at our house, too. It was simplicity itself, and surprisingly delicious with it's raisins, nuts, and spices.
Frankfurt earns its reputation as Germany's apfelwein capital because dozens of taverns in this part of the city make and serve wine from apples; the extent of sweet to sour flavor depends upon the recipe and length of fermentation.
Celia Kener lived in the ghetto in Lvov, Poland, before being hidden with a Christian family for the remainder of the war. She shared a recipe for un-stuffed cabbage, a shortcut on the traditional Polish dish known as Holishkes.
David was a superb painter, and was famous for his drawings in Italy when he served in the Army during World War II. By chance this week I discovered David's meticulous, handwritten "recipe" for his annual 4th of July party.
"It's a very fundamental recipe with a couple types of barley and a little bit of wheat, which makes it velvety smooth." In Blues' Golden Ale's case, you can read a book by its cover -- the beer is a deep golden color and pours with a big, frothy head.
Eaten Up » Millet Burgers and War Cake
At the Sasquatch Reading Series people were talking about war cake, how it evolved out of rationed food during The War. The cake sounded a lot like my mom’s spice cake.
In WWI and WWII when there were rations on white sugar, dairy and eggs, cooks evolved the same sort of thing. It was poor man’s Christmas fruitcake and Sunday special cake all over North America and so fell into disfavour when times became better.
Looking at various recipes around the ‘net, they have a lot in common — very little fat, raisins, a varying ratio of flour but often low (just enough to stick the raisins together), no fancy ingredients and nutmeg and cinnamon. Some made do with lard. In areas that grew walnut trees, those were put in.
War Cake Recipe - Bookshelf
War bread and war cake recipes
Country life
War-time menus are alluring and may be made tempting and nourishing. Here, for instance, is the recipe for the famous Canadian war cake: CANADA S WAR CAKE ...Talking with My Mouth Full, Crab Cakes, Bundt Cakes, and Other Kitchen Stories
Referring to a manila folder holding every recipe she loved, Alana responded, ... He said what the Madeleine was to Proust, war cake is to him. ...Good housekeeping
15 Lady Cake, Chocolate Cake, Berwick Sponge Cake, Cup Cake, Cocoanut Cake, Spice Cake ... Ice Cream— New Orleans Recipe, Pickles With Oil, Vinegar Peaches. ...Camp cooking, 100 years
" --Dale Bosworth, Chief, U.S. Forest Service (referring to his mother's recipe for War Cake on page 172) "Sharing a few of my recipes for this book has given ...Daily Article Directory
War Cake Recipe - Allrecipes.com
War Cake uses ingredients that were available to the average household during World War II. Great served with whipped topping!
1942 War Cake Recipe @CDKitchen
A recipe for 1942 War Cake containing shortening, cinnamon, spices, raisins, sugar, water, flour, soda, baking
War Cake Recipes like 1942 War Cake or 1942 War Cake Recipes
War Cake Recipes like 1942 War Cake or 1942 War Cake Recipes
War Cake Recipe : : Food Network
Food Network invites you to try this War Cake recipe.
Recipes: War cake - by Sandra Fikes - Helium
In the early part of the 20th century, the world was at war. It was called at the time the war to end all wars, and in later years would be known ..., Sandra Fikes
