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 ...