BISCUITS, WARTIME STYLE
2 c. sifted flour
1 tsp. salt
3 tsp. baking powder
2 Tbs. fat (drippings, rendered pork, beef or lard)
Milk to make soft dough (¾ to 1 c.)
Sift the dry ingredients together and cut in the fat well. Stir in enough milk to make a soft dough. Drop the dough by the spoonfuls onto a baking sheet and bake in a hot oven (425°F.) for about 15 minutes or until lightly browned. This recipe makes about 12 biscuits. The fat may be reduced to 1 Tbs. in this recipe but makes a crisper and less tender biscuit. To make a “lid” for meat or vegetable pie, roll the dough out to ½-inch thick, cover the stew and bake in a hot oven.
From the pamphlet “Fats in Wartime Meals,” 1943.
MOCK GOOSE
Please keep in mind any resemblance to goose is surely an illusion! This recipe is from My British Legion Branch which produced a small book in aid of the Poppy Appeal. It’s called “Ration Book Recipes” with a collection derived from the memories of our WWII veterans and their wives. It reminded me that in 1941 the One Week Ration per person was: 4-oz. bacon or ham, 8-oz. sugar, 2-oz. butter, 10 cents worth of fresh meat, 2-oz. tea, 1-oz. cheese, 2-oz. jam (Jell-O) and the equivalent of 1 small tin of Spam (or similar tinned item, as available).
½ lb. spuds
2 cooking apples
4 oz. cheese
½ Tbs. dried sage
225ml (1 c.) vegetable stock
1 Tbs. flour
Salt and pepper
Grate cheese and wash and slice apples and spuds. Layer the spuds, apples, cheese and sage alternately into greased dish, finishing with spud and cheese. Pour in 150ml (2/3 c.) of the stock and bake for 45 minutes until browned at 375°F. Blend remainder of stock with the flour and add to dish which is returned to oven for further 15 minutes. This dish serves four people, preferably with some decent vegetables.
Recipe submitted by Les, WWII Veteran, RAF.
CREAMED SLICED DRIED BEEF FOR 100
Every World War II soldier, marine, sailor, aviator, or Coast Guardsman had a different name for this dish.
Beef, dried, sliced, 7 lb.
Milk, liquid, 5 gal.
Fat, melted, 2 lb.
Flour, 2 lb. 8 oz.
Pepper, ½ oz.
Method: Cut beef into small pieces. Heat milk to boiling temperature. Blend together fat and flour to a smooth paste. Stir into milk. Cook, stirring constantly, until thickened. Add pepper. Stir in beef. Let simmer about 10 minutes. Serve over toast. Note: soak meat in warm water 15 to 20 minutes if too salty. 1945 Cook Book of the United States Navy.
FRIED HOT SPAM
Slice spam in sandwich slices and cook in a skillet with butter and pineapple juice or some type of sauce like ketchup or whatever you have. Sprinkle with hot sauce. When browned serve with bread and cheese if you have it.
Submitted by J.L. Reed.
MEATLESS MONDAY BEAN LOAF
Meatless meals were a part of World War I and the concept continued on during World War II. Homemakers were encouraged to try recipes that concentrated on vegetables, or that included a main faux dish that mimicked the flavor and texture of a traditional meat dish.
1 c. uncooked navy beans or three cups cooked navy beans
1 small onion, diced
3 Tbs. cooking fat
1 egg
1½ tsp. salt
1 c. evaporated milk
In a bowl, mash cooked beans. Add other ingredients in the order listed and stir until well blended. Turn into a well-greased 2-quart baking dish into a loaf. Bake in a moderate oven (375°F.) 45 minutes.
From Chattanooga News Free Press, January 1944.
RUMFORD SPECIAL CAKE
Three Eggs-Corn Syrup
A cake for a party particularly good in season when eggs are plentiful, though not too demanding at any time. Frost with the sugarless frosting, flavored with orange.
3 c. sifted cake flour
4 tsp. Rumford Baking Powder
½ tsp. salt
½ c. shortening
1½ c. corn syrup
3 egg yolks
2 tsp. grated orange rind
1 c. milk
3 egg whites
Sift together flour, Rumford Baking Powder and salt. Cream shortening, add 1 c. corn syrup gradually and cream until fluffy. Add egg yolks, one at a time, and beat well. Add dry ingredients alternately with milk, stirring well after each addition. Add grated orange rind. Then beat egg whites until stiff and add to them the remaining ½ c. corn syrup gradually, beating until mixture stands in stiff peaks. Fold into batter until well-blended. Bake in two greased 9-inch layer cake pans in a moderate oven (375°F.) for 25 to 30 minutes. Cool and frost as desired.
From Rumford Baking Powder Sugarless Recipe Booklet World War II.
SUGARLESS FROSTING
This is one of the variations possible by adding different flavorings and colorings, chocolate shot, coconut or whatever.
1¼ c. corn syrup
3 egg whites
2 tsp. flavoring (vanilla or other flavoring)
1 tsp. Rumford Baking Powder
Boil corn syrup in a saucepan over direct heat until it spins a thread when dropped from a spoon. Beat egg whites foamy; add Rumford Baking Powder and beat until stiff. Add corn syrup slowly, beating vigorously while adding. Add flavoring and continue beating until frosting is stiff and stands in peaks. This makes frosting for two 9-inch layers; one medium loaf cake; or 16 large cupcakes.
From Rumford Baking Powder, Sugarless Recipe Booklet World War II.