War Time Cakes and Scones

war time cakes and scone recipes
War time cakes and scone recipes

AN EXCELLENT CAKE FOR THE TROOPS
(It needs no eggs and makes a good-sized cake)

6 oz. margarine.
6 oz. brown sugar, or granulated can be used.
2 oz. chopped peel (optional).
3/4 lb. mixed fruit.
3/4 lb. flour.
1 1/2 teaspoonsful bi-carbonate of soda.
Nearly 1/2 pint milk.

METHOD : Cream the margarine and sugar. Warm the milk and pour on to the soda. Add the prepared fruit, the milk and the flour. Mix well. Bake in a moderate oven for about 2 hours in a 7-inch cake tin, or in slabs, for about 1 hour.

A slab of this cake was sent to the Front, travelled round France, chasing the owner, missed him and came back. Other things in the parcel were spoilt, but this cake was good after 10 weeks. It finally went out again and was much appreciated.

BARM CAKE
Eggless cake (Makes 4 loaves)

1 oz. yeast.
1/2 lb. sugar.
1 1/2 1b pints warm water (approximate).
3 1/2 lb. flour.
1/4 lb. lard.
Mixed spice.
1/2 lb. currants.

METHOD : Cream the yeast with 1 teaspoonful of the sugar ; add 1/2 pint of the water and mix; put in a warm place until the yeast commences to ferment. Sift the flour into a warm bowl ; rub in the lard, add the sugar, mixed spice and cleaned currants. Make a well in the centre of the dry ingredients and pour in the yeast. Mix all together, adding sufficient warm water to make a soft dough.
Knead thoroughly and put in a warm place for 1 hour. Divide into four; knead into shape and put into greased and floured 1-lb. bread-tins ; allow the cakes to rise for about 30 minutes or until they have risen to the top of the tins, and cook in the centre of a hot oven for 3/4 hour.

CHOCOLATE CHERRY CAKE
(Needs neither sugar nor butter)

6 oz. self-raising flour.
2 oz. sweetened chocolate powder.
2 eggs.
2 chopped glacé cherries.
3 tablespoonsful sweetened condensed milk.
2 tablespoonsful milk or water.
4 oz. margarine.

METHOD : Cream the chocolate powder, condensed milk and margarine together very thoroughly. Add the eggs one by one, creaming and beating the mixture well. Fold in the flour and cherries, add suffcient milk to make a soft mixture. Bake for 1 1/2 hours in a moderate oven.

It is important that the chocolate powder and margarine should be very thoroughly beaten and creamed, as the lightness of the cake depends on this.

DATE CAKE
(Needs no sugar) A really good cake for hungry people.

1 1b. dates, stoned and chopped.
3/4 lb. flour.
6 oz. margarine.
2 eggs.
2 teaspoonsful baking powder.
Milk to moisten (about a third of a pint).

METHOD : Sift flour and baking-powder, rub in margarine. Add dates, mix to a soft dough with eggs and milk. Bake in a greased tin for about 1 3/4 hours, with the gas turned to moderate.

DATE AND ALMOND COOKIES
(This quantity makes about 20 cookies) Dodges both sugar and butter

METHOD : Beat the white of rather large egg, stiffly.

Chop half packet of dates and cut half a teacup of almonds in quarters. The almonds may be blanched or not. Fold the dates and almonds into the whipped egg white. Drop in small teaspoonsful on to greaseproof paper and bake in a moderate oven for from 15 to 20 minutes.

HONEY CAKE
(Needs no sugar)

4 oz. dripping.
1 small teaspoonful
1/4 lb. wholemeal flour.
1/4 lb. white flour.
1/2 lb. honey.
1 egg.
1 small teaspoonful ground ginger
1/2 teaspoonful bicarbonate of soda.
A little milk to moisten.

METHOD : Beat the dripping with the honey. Stir in the flour with the ginger and the beaten egg.
Beat well. Fold in the bicarbonate of soda mixed in a little milk. Put into a hot oven, lower the gas
and bake in a moderate oven for 2 hours.

IRISH POTATO SCONES

4 oz. cooked potatoes.
Pinch of salt.
2 oz. margarine.
4 oz. flour.
2 level teaspoonsful baking-powder.
A little milk.

METHOD : Mash the potatoes, sieve the flour, salt and baking-powder into a basin, rub in margarine, add the mashed potatoes. Mix to a fairly soft dough, with a little milk. Turn on to a floured board, roll out lightly to about inch thick. Cut into rounds and fry in a little fat until brown on both sides.