WWII Egg and Spam Sandwiches

1
WWII Egg and Spam Sandwiches

• 1 tablespoon butter
• 2 tablespoons finely chopped onion
• 1 slice fully cooked luncheon meat (e.g. Spam)
• 1 egg, beaten
• 2 slices bread
• 1 slice American cheese (optional)
• 1 slice tomato (optional)
• Directions
• Melt butter in a small skillet over medium-high
  heat. Saute the onion in butter until soft. Mash
  up the slice of luncheon meat with a fork, and
  add it to the skillet. Cook for 2 or 3 minutes,
  until browned. Pour the egg into the skillet so
  that it covers all of the meat and onion. Cook
  until firm, then flip to brown the other side.
• 2 Place the egg and meat onto one slice of the
  bread and top with cheese and tomato if desired.
  Place the other piece of bread on top. Bread can
  also be toasted first.

2
Victory Cake

• Ingredients Fruit2 cups of seeded raisins
• Dry Ingredients3 cups flour, 1 tsp. baking soda,
  1 tsp. baking powder, 1/2 tsp. salt ground
  spices 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1/4
  tsp. cloves
• Liquid Ingredients2 cups of cold water
• Other3 tbs. butter, 2 cups sugar, 3 tbs. cocoa
• InstructionsPrepare a 10" tube panbuttered and
  dusted with flour
• Boil together for 5 mins. butter, seeded
  raisins, sugar, cold water. Let cool.
• Sift together flour and all other dry
  ingredients including the cocoa.
• Mix the boiled ingredients and the flour mixture
  together until blended.
• BakingPlace the batter in the tube pan.
• Bake at 350F for 1 1/2 hours. In the last 1/2
  hour, cover with foil to prevent burning.
• (Candied Cherries may be added, if desired.)

3
Honey Cakes

• Cooking time about 15 Mins
• Ingredients
• 1 level teaspoon sugar2 and a half oz.
  margarine2 Level tablespoons honey6 oz self
  raising flour1 level teaspoon cinnamon.Quantity
  16 to 20
•  
• Beat together the sugar and margarine until the
  mixture is soft and creamy, then add the honey.
  Sift together the flower and cinnamon. Add to the
  creamy mixture with a spoon until it binds
  together then work it with your fin gers until it
  is a soft smooth dough. Flower your hands, take
  off a piece of dough about the size of a large
  walnut and roll between the palm of hands until
  it is a smooth ball. Put onto a slightly greased
  tin and flatten slightly. Continue until all the
  dough has been used up. Bake in a moderately hot
  oven until the cakes are done -- about 15 mins.

4
Cheese Pudding

• Cooking time 30 minsQuantity 4
  helpingsIngredients Half a pint milk or
  household milk2 eggs (2 level tblspns of dried
  egg mixed with 4 tablespoons water)4 oz grated
  cheese1 breakfastcup breadcrumbssalt and
  pepperquarter teaspoon dried mustard.
• Add the milk to the egg mixture and stir in the
  other ingredients. Pour into a greased dish and
  cook for about 30 minutes in a moderately hot
  oven until brown and set.

5
Fish Paste

• Ingredients 3 oz cooked fresh-salted cod2 oz
  mashed potatoes1 oz softened margarine2
  teaspoons Worcestershire sauce pepper
• Flake the fish finely with a fork or put through
  the mincer and beat into the potatoe until the
  mixture is smooth and creamy. Then beat in the
  margarine and Worcestershire sauce and a little
  pepper. Use for sandwiches

6
Cheese Puffs

• 6 slices bread 2 tablespoons butter or margarine
• 1/2 cup grated cheese
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 1 egg, separated
• Cut 2-inch rounds from bread and toast lightly
  on one side. Spread with butter on untoasted
  side. Mix cheese, baking powder, salt, and beaten
  egg yolk fold in stiffly beaten egg white.
  Spread thickly over buttered side of bread and
  place close together on cookie sheet. place under
  preheated broiler until puffed and light brown.
  Makes 6 puffs.

7
Sailboats

• 8 small dill pickles
• 8 slices salami
• 2 tablespoons cream cheese
• Cut pickles lengthwise into halves and make a
  lengthwise slit in each pickle on cut side. Cut
  salami into shapes of sails and insert into
  slits. Flute the edges of sails with cream cheese
  pressed through a pastry tube. Makes 8 hors
  d'oeuvres.

8
Carrot and Peanut Butter canapes

• 1 cup grated uncooked carrots
• 1 tablespoon brown sugar
• 1 tablespoon peanut butter
• Spread on crackers or toast.

9
Grandma's WWII ChocolateBomber Cake

• 1 cup sugar
• 1/2 cup cocoa
• Pinch of salt
• 1 c. mayonnaise or salad dressing
• 1 c. lukewarm water
• 2 c. sifted flour
• 2 tsp. baking soda
• 1 tsp. vanilla
• Blend by hand sugar, cocoa and salt. Add
  mayonnaise and mix well. Add sifted flour andsoda
  alternately with water. Add vanilla.
• Pour batter in greased layer pans and put in
  pre-heated oven.Bake 20 to 25 min. at 350 and
  cool and remove from pans.

10
ANZAC Biscuits -WWII Aussie Homefront Cookies

• 1 cup (250 ml) plain flour 1 cup (250 ml)
  rolled oats 3/4 cup (180 ml) desiccated coconut
  3/4 cup (180 ml) sugar 41/2 oz (125g) butter
  1 Tbs (20 ml) golden syrup (corn syrup) 1 1/2
  tsp (7 ml) bicarbonate of soda 2 Tbs (40 ml)
  boiling water
• Preheat oven to slow 300F (150C). Brush 2 oven
  trays with melted butter or oil. Place flour,
  oats, coconut and sugar in a large mixing bowl,
  and stir until combined. Combine butter and
  golden syrup in small pan, stir over high heat
  until melted. Mix soda with boiling water, add to
  melted butter and syrup. Add to flour mixture and
  stir until combined. Shape level tablespoons of
  mixture into balls and flatten slightly. Place
  onto prepared trays, about 2 inches (6 cm) apart.
  Bake 15 - 20 minutes or until crisp and golden.
  Remove from oven, let stand 2 minutes before
  loosening the biscuits and moving them to a wire
  rack to cool. Makes about 2 dozen cookies.

11
CUSTARD PUDDING

• Ingredients
• 1 pint custard sauce 1 teacup fine stale
  breadcrumbs 2 tablespoons jam A few drops of
  vanilla essence
• Mock Cream
• 1 ounce margarine 1 ounce sugar 1 tablespoon
  dried milk powder 1 tablespoon milk
• Method
• 1. Make 1 pint custard sauce, using milk or milk
  and water but very little sugar. Leave in the
  saucepan.2. Add breadcrumbs, jam and vanilla
  essence to the custard and continue cooking for 5
  minutes.3. Spoon into 4 dishes, allow to cool
  and top with Mock cream.
• Mock Cream
• 1. Cream the margarine and sugar.2. Beat in the
  milk powder and liquid milk.

12
CHINESE CAKE

• Ingredients
• 1 ½½ pounds haricot beans Salt and pepper 1
  pound firm mashed potatoes 4 ouncesfat boiled
  bacon 2 teaspoon dried sage 1 teaspoon sugar
  Crisp breadcrumbs
• Method
• 1.Soak the haricot beans for 24 hours, then
  simmer for 1 ½½ hrs in enough salted water to
  keep them covered.
• 2. Mash beans thoroughly, mix with potato,
  chopped bacon, sage, pepper and sugar. If the
  paste seems stiff, add a little bean water.
• 3. Grease a cake tin, sprinkle the sides and
  bottom with the breadcrumbs, press the mixture
  into the tin, cover with a greased paper and bake
  in a moderate oven for 1 hour.
• 4. Serve with cabbage or Brussels sprouts and
  brown gravy.

13
WWII Sugar Brownies

• 1 cup graham cracker crumbs
• 1/2 package (8 ounces) chocolate chips
• One 12- or 13-ounce can sweetened condensed milk
• Mix ingredients together and spread on a cookie
  tin about 1/2 inch thick.
• Bake at 350 degrees for 30 minutes.
• Sprinkle with sugar.
• Cut into 1-inch squares and serve.

14
Potato Pancakes

• 1 lb. mashed potatoes
• 1/2 1b cooked carrots
• Milk
• Salt and pepper
• Whip mashed potatoes to a loose, creamy
  consistency with a little milk.Season all with
  salt and pepper. Add diced, cooked carrots.
• Pan fry slowly in very little fat until crisp
  and brown.

15
Rice Pudding

• 1/2 cup uncooked rice
• 3/4 cup sugar
• 3 eggs
• 1 can evaporated milk diluted with 1 can water
• pinch of salt
• vanilla extract
• nutmeg
• Cook rice (according to package directions),
  then mix all ingredients together. Put in baking
  dish. Place baking dish in a pan of water bake
  for 45 minutes at 375'F.

16
World War Two Cake

• 1 cup raisins
• 2 cups water
• 1 tsp soda
• 1 tbsp lard
• 1 cup sugar
• 1 tsp cloves
• 1 tsp nutmeg
• ! tbsp cinnamon
• Pinch salt
• 11/2 cups flour
• 1/2 cup chopped walnuts optional
• 1/2 cup coconut
• Combine raisins and water in a saucepan and
  bring to a boil, then simmer for 20 minutes. Add
  soda and lard to raisin mixture and let cool. Mix
  dry ingredients together in bowl. Add raisin
  mixture to dry mixture and mix well. Pour into
  greased 8 " square pan and bake at 359 for 20 to
  25 minutes until firm on top.You can also make
  this recipe as muffins.

17
Lobster Thermidor

• 4 boiled lobsters
• 12 mushrooms, sliced
• 2 1/2 sticks butter
• paprika
• 1/2 tsp dry mustard
• 4 tbsp minced parsley
• 2 cups sherry
• 8 Tbsp flour
• 4 cups cream,
• 2 tsp salt
• 8 Tbsp Parmesan
• Preheat oven to 450 degrees. Cut lobsters into
  halves, remove meat and break into small pieces.
  Reserve the shells. Cook mushrooms in 12 Tbsp
  butter and add mustard, parsley, sherry and
  paprika to taste. Heat to boiling. Melt remaining
  butter in a separate pan, blend in butter , add
  cream and cook until thickened, stirring
  constantly. Season with salt and add mushroom
  mixture and lobster. Fill lobster shells with
  mixture, Bake 10 Minutes. Serves 4.

18
Barley Mince

• 3 oz. Pearl barley
• 1 level tsp. Mixed herbs
• 1 medium-sized leek, chopped
• 1 level tsp. Flour
• 1 level tsp. Beef extract
• 1/2 level tsp. Pepper
• 4 oz. Corned beef
• Gravy browning
• Cook barley in 1 pint of water with leeks and
  herbs until tender. Strain off water and make up
  to 1/2 pint. Blend flour with a little of the
  liquid, then add the rest. Stir until it thickens
  and boil 5 mins. Add beef extract, pepper, beef,
  barley and a little browning. Warm through for 10
  minutes. Serve with vegetables.

19
Vegetables in Cheese Batter

• 1 lb. Mixed cooked vegetables
• 4 oz. Flour
• 1 level tsp. Salt
• 1/4 level tsp. Pepper
• 1/2 level tsp. Dry mustard
• 1 level tbsp. Dried egg
• 1/2 pt. Milk and water mixed
• 2 oz. Grated cheese
• Dice vegetables and place in greased fireproof
  dish. Make a batter with flour, seasonings, egg,
  milk and water. Beat well. Stir in 3/4 of the
  cheese and pour over vegetables. Sprinkle
  remaining cheese over the top. Bake in a hot oven
  for 30 minutes.

20
Coca-Cola Carrot Cake

• 2 cup  flour, sifted 1 ts baking soda 1/2 ts
  salt 2 tb cocoa 3    eggs 1 1/2 cup  sugar
  1/2 cup  vegetable oil 3/4 cup  Coca-Cola 1
  1/2 ts vanilla 2 1/4 cup  raw carrots, grated 1
  cup  nuts, chopped 1 cup  coconut, flaked
• Mix all the dry ingredients together. Beat the
  eggs well add sugar, oil,  3/4 cup cola, and
  vanilla and beat well. Stir in the dry
  ingredients until  smooth, then add the carrots,
  nuts and coconut. Mix well. Bake in a greased 
  and lightly floured 13 x 9 pan in a preheated
  350F oven for 40-50 minutes,  until cake tests
  done. Remove from oven and prick hot cake all
  over with a  fork, then pour the cola syrup
  slowly, evenly over the top. Serve warm or  room
  temperature with lightly sweetened-vanilla
  flavored whipped cream.

21
COCA COLA SYRUP

• 3/4 cup  sugar
• 2 ts cocoa
• 6 tb Coca-Cola
• 6 tb butter
• 1 tb light corn syrup
• 1/2 ts vanilla
• Coca-Cola Syrup Combine sugar, cocoa, cola,
  butter and corn syrup in  saucepan bring to a
  boil over medium heat, stirring constantly.
• Boil,  stirring, until thick and syrupy, about 5
  minutes. Add vanilla extract.  Remove from heat
  and pour, hot, over hot cake.

22
Coca Cola Icing

• 6 tbsp. Coca Cola 2 1/2 tbsp. Cocoa
• 1 c. Chopped pecans
• 1 stick butter
• 1 box confectioner's sugar
• 1 tsp. Vanilla
• Mix all ingredients to a creamy consistency and
  spread over Coca Cola Carrot Cake.

23
Chocolate Mint Sauce for Ice-Cream

• 2 cupfuls light-brown sugar
• 1 tablespoonful powdered cocoa
• Mint-sirup
• 1 cupful milk
• Put sugar and milk into a saucepan and add
  cocoa when mixture comes to a boil. Cook until it
  forms a s dropped in cold water (238 F). Add
  enough of the mint-sirup to flavor to taste and
  beat until thick as a mush. Serve on ice-cream.
  If the sauce hardens before serving, add a little
  melted butter and heat.

24
Shortbread Cookies

• 1/4 c. confectioners' sugar
• 1/4 c. granulated sugar
• 1 1/4 c. butter (2 1/2 sticks) refrigerated
  cut in 8 to 10 pieces
• 2 1/2 c. all-purpose flour
• Preheat oven to 275 degrees. Place both types of
  sugar in food processor and process until very
  fine. Add butter pulse until sugar disappears.
  Add flour pulse until no dry flour particles
  remain. (Mixture will be moist and crumbly.)
  Place in plastic bag and press together to form
  dough knead lightly until dough holds together.
  Remove from bag. Shape dough into 1" balls. Place
  on unbuttered cookie sheets 2" apart. Flatten
  each with a cookie press, fork, or the bottom of
  a glass lightly moistened with water. Bake 45
  minutes to 1 hour or until pale golden. Remove
  from cookie sheets cool completely on wire
  racks.
• This recipe makes four dozen cookies.

25
Porridge Pudding

• 2 c. quick or old fashioned oats, uncooked
• 4 c. boiling water
• 1 tsp. salt
• 4 c. peeled apple slices (about 1/8 inch)
• 2 tbsp. margarine
• 1 c. firmly packed brown sugar
• 1/2 c. raisins
• 2 tsp. pumpkin pie spice
• Heat oven to 350 degrees. Stir oats into briskly
  boiling, salted water. Cook 1 minute for quick
  oats, stirring occasionally cook 5 minutes for
  old fashioned oats. Cover pan set aside. (The
  oatmeal may be cooked ahead of time, covered, and
  refrigerated until used.) (If cold oatmeal is
  used, stir oatmeal before layering in casserole
  and bake 30 to 35 minutes.) Saute apples in
  margarine over medium heat 4 minutes, stirring
  occasionally. Add sugar cook over low heat,
  stirring until sugar is dissolved. Remove from
  heat stir in raisins and pumpkin pie spice.
  Starting with oatmeal and ending with the fruit
  mixture, alternate layers of oatmeal and fruit
  mixture in a greased 2 quart baking dish or
  casserole. Bake, uncovered, in 350 degree oven
  for 20 to 25 minutes or until edges bubble
  vigorously. Serve warm.

26
Mother's Scottish Toffee

• 1/2 c. melted butter
• 2 c. quick oatmeal
• 1/2 c. brown sugar
• 1/4 c. brown syrup
• 1/2 tsp. salt
• 1 1/2 tsp. vanilla
• Mix butter and oatmeal. Add brown sugar and mix
  well. Add syrup. Mix well. Add salt and vanilla
  mix well. Pat into 9x9 layer pan. Bake 12 minutes
  at 450 degrees and cool until it stops bubbling.
  Melt 1 package chocolate chips and frost above.
  Spread 1/2 cup chopped walnuts immediately and
  pat down.