Apple brown betty (World War II)
2 cup Bread cubes
6 tablespoon Butter or margarine, melted
6 cup Sliced apples or any other seasonal fruit
1 cup Honey or maple syrup
1 teaspoon Cinnamon
Grated rind of lemon, (optional)
¼ cup Cold water
Preheat oven to 350 degrees. Toss bread cubes and melted butter together. Combine the honey, cinnamon, lemon rind and water. Reserving some of the bread for topping, place half of remaining mixture in bottom of baking dish. Top with half the fruit; pour half the honey mixture over fruit. Repeat layers. Top with reserved bread cubes. Bake for 35-40 minutes or until apples are tender and top is browned. Serve warm with whipped topping.
FAKE WHIPPED CREAM (World War II)
2 egg whites
1/2 c. confectioners' sugar
1 c. grated apple
1 tsp. lemon juice
Beat egg whites until stiff. Add half the sugar while beating. Then add the grated apple and rest of sugar, alternately while continuing to beat. Stir in lemon juice quickly. "Plop" dollops on fresh strawberries and reminisce.
Sausage Stovies (World War II)
Yield: 4 servings
2 lb Potatoes
1 lb Onions
1 lb Sausages
1 T Sage
1 T Thyme
2 Beef Stock Cubes
Salt and Pepper
Peel and slice the potatoes and peel and chop the onions. Dice the
sausages. In a baking dish put a layer of potatoes, a layer of
onions and a layer of sausage. Season to taste and sprinkle over
half the herbs.
Continue the layers until you have used up all the ingredients,
ending with a layer of potatoes. Sprinkle on the rest of the herbs.
Dissolve the stock cubes in 1 pint (600ml) of hot water and pour
into the baking dish. Bake in a medium oven, gas mark 4, 350F, 180C
for 40 Minutes. Serve with crisp green cabbage.
Stuffed Eggplant-Shells (World War II)
2 eggplants weighing about 1 lb. each
1 chopped green sweet pepper
2 tablespoonfuls butter or other shortening
1 cupful dry bread-crumbs
1.5 teaspoonfuls salt
1/2 chopped onion
Cut out the inside of the eggplant, leaving a shell about one-half inch thick; cook in boiling salted water for five minutes. Fry the onion, pepper, and eggplant-pulp, all chopped, in the butter for about ten minutes. Then add the bread-crumbs, one and one-half cupfuls boiling water, and seasoning. Fill eggplant-shells with this mixture and sprinkle dry crumbs over the top. Place in a pan with a little water and bake one-half hour.
Creamed Chipped Beef on Toast
Tasty Temptation Recipe
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 4-ounce package of chipped beef
Salt and pepper to taste
Melt butter in saucepan over medium heat. Stir in flour until smooth and heat until bubbly. Gradually stir in milk and continue stirring to keep from getting lumpy. The mixture - which is white sauce - will gradually thicken. Add the chipped beef, separating the slices, and keep over low heat about five minutes. Add salt and pepper as desired.
Serve over toast. Recipe makes four servings.
WORLD WAR II CAKE
1 c. shortening
1/4 c. sugar
1 c. corn syrup
2 eggs, beaten
2 c. cake flour
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sour milk
1/4 c. sour cream
2 tsp. vanilla
Cream together shortening and sugar. Add corn syrup and beaten eggs. Sift together the dry ingredients and mix alternately with the sour milk and sour cream. Add vanilla. Bake in greased 9"x13" pan at 350 degrees for 35 to 40 minutes.
· 1 decade ago