WW2 RECIPES

SYRUP LOAF

Cooking time: 30 minutes. Quantity: 1 loaf.

4 ozs self raising flour or plain flour with 2 teaspoons baking powder
teaspoon bicarbonate of soda.
Pinch of salt.
2 tablespoons warmed golden syrup. of a pint of milk or milk and water.

Method:
Sift flour (or flour and baking powder), bicarbonate of soda and salt.
Heat syrup and milk (or milk and water), pour over the flour and beat well.
Pour into a well greased 1 lb loaf tin and bake in the centre of a moderately hot oven to cook for 30 minutes or until firm.

VINEGAR CAKE
Cooking time: 1 hour Quantity: 1 cake

6 ozs self-raising flour
3ozs of margarine
3ozs sugar
pint of milk
1 tablespoon vinegar
teaspoon of bicarbonate soda
3-4 ozs mixed dried fruit

Method:
Sift the flour.
Cream the margarine and sugar.
Pour the milk into a large basin, add the vinegar and bicarbonate of soda: the mixture will rise and froth in the basin.
Blend the flour and vinegar liquid into the creamed margarine and sugar then add the dried fruit.
Put into a greased and floured 7inch tin, and bake in a moderate oven for 1 hour.

MCDOUGALL'S EGGLESS FAMILY CAKE

1 lb of McDougall's Self -Raising flour
teaspoon of salt
4 ozs margarine
4 ozs sugar
3 saccharin tablets ( 1 dessertspoonful hot water )
14 ozs currants, sultanas, peel
pint milk
pint of water.

Method:
Sieve the flour and salt into basin then rub in the margarine
Add fruit and sugar and mix well.
Dissolve the saccharin in the hot water
Add this and the milk and water to the dry ingredients.
Beat very thoroughly and put mixture into an 8-inch tin that has been greased and dusted with flour.
Bake for 1 hours in a moderately hot oven (Regulo 4-other cookers 380F)on the middle shelf.

The above recipe is one from the McDougall's free Wartime Cookery Book.


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