Cakes, Biscuits & Scones ~ Without Egg

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Main Dishes

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Toad-in-the-hole, Shepherd's Pie, 

Bread

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Curry & Burgers

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Christmas

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Recipes found on these pages are from Ministry of Information Leaflets, McDougall's Wartime Recipe Book, and members of the Love of the 40s family.

These recipes date from 1939-1952.

Plain Cake ~ Foundation Recipe

1/2lb plain flour and 4 teaspoons baking powder OR 1/2lb self raising flour

Pinch of Salt

3oz margarine

3oz sugar

1 teaspoon vanilla essence

Approx 1/4 pink milk and water


Mix flour, backing powder is used, and salt. Rub in the margarine and ass the sugar. Add the vanilla and mix to a dropping consistency with the milk and water. Turn into a greased 7" tin and bake in a moderately hot oven for 3/4-1 hour.

  

Chocolate Cake

3oz margarine or fat
7oz plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 oz cocoa
3oz sugar
1/4 pint warm milk and water
1 teaspoon bicarbonate of soda
1 tablespoon vinegar
1/2 teaspoon vanilla essence

Rub the margarine or fat into the flour, baking powder and salt. Add the cocoa and sugar and mix with the milk and water. Dissolve the soda in the vinegar and ass to the cake mixture with the essence. Mix, turn into a greased 6" tin and bake in a moderate oven for 1 1/4 hours.

   

Ginger Biscuits

2oz sugar
2oz syrup
2oz margarine or cooking fat
1/2lb plain flour
1/2 teaspoon mixed spice
2 teaspoons ginger
Lemon substitute
1 teaspoon bicarbonate soda
1 tablespoon tepid water

Melt in a pan the syrup, sugar and margarine or fat. Pour into a bowl. Add some flour and the spice, ginger and lemon substitute. Stir well. Dissolve the bicarbonate of soda in a tablespoon of tepid water, and add to mixture. Continue stirring, gradually adding more flour. Finish the process by turning out the mixture on to a well-floured board. Knead in the remainder of the flour. Roll out and cut into shapes. Cook in a moderate oven for 15-20 minutes. Makes approximately 24 biscuits.

Shortbread

2oz margarine

3oz flour

1oz sugar


Rub the margarine into the flour and sugar. Knead into a dough without adding any water. Roll out to about 1/8" and cut into biscuits. bake in a cool oven until pale brown.

Plain, Sweet, Fruit Scones

Plain Scones

1/2lb self-raising flour OR 1/2lb plain flour and 4 teaspoons baking powder

1 teaspoon salt

1oz margarine

A bare 1/4 pint milk


Mix the flour, baking powder (if used) and salt together, rub in the margarine. Mix to a soft dough with milk. Turn on to a floured board and roll out to 3/4" in thickness. Cut into 8 rounds of triangles: put on a greased baking sheet and bake in a hot oven for 15 minutes. Serve hot or cold with a savory or sweet sandwich filling.

Sweet Scones

Plain scone recipe with 1oz sugar added after fat has been rubbed in. Proceed as before.

Fruit Scones

Plain scone recipe with the addition of 1oz sugar and 1oz dried fruit added after the fat has been rubbed in. proceed as before.

  

Girdle Scones

1/2lb plain flour and 4 teaspoons backing powder OR 1/2lb self raising flour
1/2 teaspoon salt
1/2-1oz lard or cooking fat
Milk and water to mix (approx 1/4 pint)

Mix the flour, baking powder if used, and salt. Rub in the fat and ass enough milk and water to mix to a soft dough. Turn on to a floured board, knead lightly and roll out quickly to 1/4" thick. Cut into triangles and place on a fairly hot girdle. Bake steadily until well risen and a light brown colour underneath; turn, and bake on the second side until cooked in the centre (the time required for cooking is from 10-15 minutes). This quantity makes about 14 scones 3"x2"

Woolton Pie

Lord Woolton was the Minister of Food in the war.  In his honour the Savoy hotel created Woolton Pie, a vegetable based dinner which he enjoyed so much he made the recipe widely available to all. 


1lb of cauliflower, swede, and carrots 

3-4 spring onions 

1 teaspoon vegetable extract and oatmeal 

Parsley 

1lb of potatoes or a portion of wholemeal pastry for topping 


Cook all vegetables, extract and oatmeal together for 10 minutes in just enough water to cover them. Drain and put into a pie dish, sprinkle with parsley. Cover with a crust of mashed potatoes or wholemeal pastry. Bake in a medium oven until crust browned.

   

Toad-in-the-hole

1/2lb tender steak OR underdone meat OR sausages
Salt and pepper
1/4lb self raising flour
1 egg
1/2 pint milk

Make an ordinary batter of the flour, milk, egg and seasoning. Beat well. Cut the steak or meat into neat pieces. Put a little lard in a fireproof dish or Yorkshire pudding tin, and heat until a faint blue smoke appears over the surface. Put in the meat or sausages and pour the batter over. Bake in a hot oven for thirty to forty minutes.
Note:- Near the top of the oven. Gas Mark 7

   

Shepherd's Pie

1/2lb cold meat
1 cooked onion
1lb mashed seasoned potatoes
1 teaspoonful worcester sauce
Gravy, oxo or stock
Salt and pepper

Pass the meat and onion through a mincer, season, add the sauce and sufficient liquid to moisten well, and put into a pie-dish. Pile the potato on top, smooth with a knife dipped in hot water, and then mark with a fork. Re-heat in a fairly hot oven for half an hour.
Note:- Middle shelf. Gas Mark 6

Cod's Roe Pancakes

PANCAKES

1/4lb self-raising flour

Pinch of salt

1 egg

1/2 pint milk

Cooking Fat

FILLING

1/2lb Cod's Roe

1 tablespoonful vinegar

salt and pepper

1oz self-raising flour

1oz margarine

1/4 pint milk

1 lemon


Prepare the batter in the usual way and pour it into a jug.

Wash the roe, add the vinegar and sufficient water to cover. Simmer gently for fifteen minutes, then cut into neat pieces. Measure a quarter of a pint of the liquor in which the roe has been cooked, making up with water if necessary. Melt the margarine, add the flour, stir and cook for a minute, then add the fish liquor and milk by degrees, stirring all the time. Bring to the boil, add the roe, season to taste and keep hot.

Make the pancakes in the usual way, turn them on to a piece of greased proof paper, put some of the filling in the centre, roll up and keep hot whilst the rest of the pancakes are being made. Serve with quarters of lemons.

Quickly-made Bread

1lb self-raising flour

1 teaspoonful salt

1 egg

1oz margarine

1/2 pint milk


Sieve the flour and salt into a basin. Make a well in the centre. Beat up the egg, melt the margarine in a saucepan and when tepid add to the egg. Also add nearly all the milk. Pour into the centre of the flour and work up into a soft dough. Cut into two, and shape quickly into a long twist. Brush over the beaten egg or milk to give a gloss. Bake on a greased tin in a fairly hot oven for about thirty-five minutes.

Notes:- Middle self. Gas Mark 7

Meat Curry

1 small onion

1 medium sized apple

1 1/2oz dripping

3/4-1lb beef or lamb

1 1/2 tablespoons curry powder

4 tablespoons flour

1/4 teaspoon dry mustard

3/4 pint stock or water

1 teaspoon sugar

1 tablespoon chutney or vinegar

1 tablespoon marmalade

1 teaspoon black treacle or syrup

2 teaspoons salt


Chop  the onion and the apple finely and fry in the melted dripping. Add the  meat cut in 1 inch cubes and fry lightly. Remove the meat from the  frying pan and work in the curry powder, flour, and dry mustard. Cook  for 2-3 minutes, add the liquid gradually and bring to the boil,  stirring all the time. Add the sugar, chutney, marmalade, black treacle  or syrup, and salt. Replace the meat and simmer for 1-1 1/2 hours, or  until tender. In place of rice serve either macaroni, barley or potatoes  with the curry.

   

Fish Curry

1 small onion, chopped
1 small carrot, chopped
1/2 - 1oz dripping or cooking fat
1 tablespoon curry powder
3 tablespoons flour
1 pint stock or water
1 tablespoon vinegar
1 tablespoon chutney
2 tablespoons sultanas
1-2 teaspoons salt
12oz cooked flaked fish

Fry the onion and carrot in the dripping or fat. Stir in the curry powder and flour. Add the stock or water, stirring well. Bring to the boil and boil gently for 10-15 minutes. Add vinegar, chutney, sultanas, salt and fish and heat until hot - about 5 minutes. Serve with mashed potatoes.

   

Hamburgers (in brown sauce)

HAMBURGERS
8oz minced beef
4oz stale bread, soaked and squeezed
Pinch of herbs
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon mustard
4 teaspoons worcester sauce
2 tablespoons chopped onion
1 egg (optional)

Mix all the ingredients together and form into eight rounds. Fry in shallow fat for 15 minutes or until cooked in the middle. Put a large saucepan lid over the frying pan during cooking as this conserves the heat. Serve with potatoes and watercress or raw salad.

IN BROWN SAUCE
2oz dripping
1 small onion, chopped
11 1/2oz flour
1 pint water or stock
Gravy browning
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon vinegar
1 teaspoon chutney
1 teaspoon sugar
2 tablespoons diced carrot
2 tablespoons diced potato

Melt the dripping ad fry the hamburgers until brown but not cooked through. Remove from the pan. Fry the onion until brown. Add the flour and mix well. Add the liquid gradually, stirring until the sauce boils. Add other ingredients and the hamburgers, cover and simmer for 15-20minutes.

Christmas Pudding

2oz plain flour

1/2 level teaspoon baking powder

1/2 level teaspoon grated nutmeg

1/4 level teaspoon salt

1/4 level teaspoon cinnamon

1 level teaspoon mixed spice

2-4oz suet or fat

3oz sugar

1/2 - 11 lb mixed dried fruit

4oz breadcrumbs

1oz marmalade

2 eggs, fresh or dried

1/4 pint rum, ale, stout, or milk


Sift  flour, baking powder, salt and spice together. Add the sugar, fruit and  breadcrumbs and grated suet or melted fat. Mix with the marmalade, eggs  and rum, or other liquid. Mix very thoroughly. Put in a greased basin,  2pt. size. Cover with greased paper and steam for 4 hours. Remove the  paper and cover with fresh piece and clean cloth. Store in a cool place.  Steam 2-3 hours before serving. The steaming is best done by standing  the basin in a saucepan with water coming a third of the way up the  sides of the basin. Keep the water boiling gently over a low heat. It  may be necessary to add a little more water during cooking but be sure  the water is boiling when added.

   

Christmas Cake

3oz Sugar
4oz margarine
1 level tablespoon syrup
8oz plain flour
2 level teaspoons baking powder
Pinch of salt
1 level teaspoon cinnamon
1 level teaspoon mixed spice
2-4 eggs, fresh or dried
1lb mixed fruit
1/2 teaspoon lemon substitute
Milk to mix

Cream sugar and margarine, add syrup. Mix flour, baking powder, salt and spices together. Add alternately with the egg to the creamed mixture and beat well. Add fruit and lemon substitute and enough milk to make a fairly soft consistency. Line a 7" tin with greased paper, put in the mixture, and bake in a moderate oven for two hours.

   

Mock Marzipan

1 tablespoon water
1oz margarine
1 teaspoon ratafia or almond essence
2oz sugar or syrup
2oz soya flour

Melt  margarine in water, add essence and sugar, then soya flour. Turn on to a board and knead well.

Icing using Household Milk

4 level dessertspoons sugar
2 tablespoons water
6 level tablespoons household milk, dry.
Colouring and flavoring if liked

Heat the sugar and water gently until the sugar has all dissed. Add the household milk gradually, beating all the time. Add colouring and flavoring as liked. For chocolate icing use 5 level tablespoons household milk and 1 level tablespoon cocoa.

   

Apple and Celery Stuffing

6oz stale bread, soaked and squeezed
2oz chopped onion
2oz chopped apples
4oz chopped celery
1 teaspoon pepper
2 teaspoon sage
1 tablespoon water

Beat bread smooth with a fork Add other ingredients and mix well Use to stuff a joint or bake in greased tins for 20-30 minutes at gas Mark 4