Hard Times Recipes

During the World War I and around 1914-1918, there was a shortage of just about all ingredients which would normally be used to bake or cook. 

Innovative cooks made up recipes to help satisfy the hungry sweet tooth.  One such recipe was called the "War Cake".  It was a dark, heavy cake that was mixed up in the same pan used for baking.  The cake didn't have the usual milk, eggs or butter....just no fuss ingredients which turned out a cake to satisfy the hungry kids and menfolk.

My grammy gave me this recipe and told me she used to make this for her kids and grandpa.  Hope you enjoy it.....I have made it several times and everyone seemed to like it; however, I mixed my cake in a bowl and baked it in a greased bundt pan for about an hour at 350 to 375 degrees.

War Cake
Mix two cups of brown sugar, two cups of hot water and two teaspoons of shortening  in a medium sized saucepan.  Add 1/2 to 3/4 cup raisins and one teaspoon of salt, 1 teaspoon of cinnamon and 1 teaspoon of cloves and boil this for five minutes.  Remove it from the heat and let it cool completely (important to cool completely).  Add three cups of flour and one teaspoon of baking soda that has been dissolved in a couple of teaspoons of hot water.  Mix well.  Pour into greased pan.  Bake at about 350 until done.

Note:  Grammy said she first used Molasses but the family didn't much like the cake made with molasses so she switched to brown sugar when she could get it....and they really liked it then.

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Through the years there were many "hard times" periods during which young mothers and housewives had to improvise.  Sometimes fruit at holidays was impossible to get.    Here are a couple of other recipes Grammy gave to me.

The first is Mock Apple Pie, which she told me she made several times at Thanksgiving, Easter and Christmas because she couldn't buy fruit due to shortages and price.

Mock Apple Pie

Any recipe for pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside.
Heat water, sugar and cream of tartar to a boil in saucepan over high heat; simmer for 15 minutes. Add lemon juice and peel; cool.

Pour syrup over cracker crumbs. Dot with margarine or butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.

Bake at 425°F for 30 to 35 minutes or until crust is crisp and golden. Cool completely

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Hominy Muffins

1 cup boiled hominy or other cereal

1 egg
1 teaspoon salt

3/4 cup milk
1 1/2 tablespoons shortening

2 cups corn or wheat flour
4 teaspoons baking powder

Mix together hominy, salt, melted shortening, beaten egg and milk. Add flour which has been sifted with baking powder. Beat well and bake in greased muffin tins or shallow pan in hot oven 25 to 30 minutes.

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Important Baking Ingredient Hint From Grammy

Baking soda is pure sodium bicarbonate.  Baking powder is baking soda plus cream of tartar plus a starch (such as corn starch).

If you need to you can use baking powder in place of baking soda in a recipe but you CANNOT use baking soda in place of baking powder in a recipe.

Recipe for Bakingpowder:

1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream tartar + 1/4 teaspoon corn starch.  Use immediately and don't store on the shelf.

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Times were not always so easy as they are in today's world,  but a good cook could adjust and my grammy always did.  Perhaps some people have trouble even in these days and can benefit from the simple way to cook.  I love her recipes and will be back later to share some more with you.

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