War Economy Recipe Book
¼lb. margarine, ½ cup sugar, 1 egg, 1 large tablespoon malt, 2 cups flour, 1 level baking powder, ½ teaspoon soda, pinch salt. Cream margarine and sugar, add egg, malt flour, etc. Roll out thin, cut with mustard tin. Moderate oven.
¼lb. margarine, 1 tablespoon sugar, 1 tablespoon malt, 1 tablespoon syrup, 1 small teaspoon soda, 1½ cups flour. Cream margarine and sugar, melt malt and syrup fairly hot, stir in soda and beat till frothy; add to margarine and sugar, beat well, add flour, put on cold tray, press flat, mark with a fork, and bake in moderate oven.
¼ cup flour, 1 cup creamoata, 3 teaspoons sugar, ¼lb. margarine, 1 level teaspoon cream of tartar, 1 level teaspoon soda, pinch salt. Rub margarine into flour and creamoata, add dry ingredients, mix with milk or water. Roll out very thin in creamoata. Bake on cold tray in moderate oven.
6ozs. flour, 2ozs. bran, 3ozs. butter, 2ozs. sugar, 2 level teaspoons baking powder, 3 tablespoons milk. Rub buter or margarine into flour and other ingredients. Roll out very thin, put on cold tray and bake in moderate oven.
7ozs. butter, 2ozs. sugar, 6ozs. flour1oz. cocoa, 2ozs. kornies. Beat butter and sugar, add flour and cocoa, lastly kornies. Put on cold tray, flatten out with hand, and bake in moderate oven. Ice when cold with chocolate icing.
Put in a saucepan the following:―¼lb. butter or margarine, 1 tablespoon syrup, 2 tablespoons boiling water. Melt, but do not boil. Add 1 large cup flour, 1 large cup rolled oats, 1 large cup coconut, ½ cup sugar, 2 small teaspoons baking powder. Put on cold tray in spoonfuls, press flat, and bake in moderate oven.
8ozs. flour, 2ozs. butter, 1oz. sugar, 2ozs. lard, ¼ packet raisins, pinch salt, milk to mix. Rub butter and lard into the flour, add other ingredients, mix to a very stiff dough, roll out to ¼in. thick, and bake in moderate oven 20 to 30 minutes.
10ozs. rolled oats, 4ozs. sugar; dissolve 6ozs. butter and 1 dessertspoon syrup; stir in sugar and rolled oats, pinch salt, and mix well. Put into well-greased baking dish and bake in moderate oven 20 minutes. When cold cut into lengths.
4ozs. butter, 2ozs. sugar, 2 teaspoons “Highlander” sweetened milk, ½ teaspoon vanilla, 6ozs. flour, 1 teaspoon cake powder or 1 teaspoon baking powder and 1 tespoon custard powder. Cream butter and sugar, add milk, then dry ingredients. Bake in moderate oven.
1 tablespoon butter, 1 tablespoon syrup, 2 tablespoons sugar, ½ cup coconut, 1 cup flour, 1 teaspoonful cream of tartar, ½ teaspoon soda, pinch salt, milk to mix into a stiff dough. Beat butter and sugar, and syrup well; add flour, etc., and milk. Have very stiff, roll out thin, spread with raspberry jam, fold over and cut into fingers. Bake in moderate oven for 10 minutes.
Makes a Large Quantity.
½lb. margarine, ½ cup sugar, 1 preserved egg, 2 teaspoons ground ginger, 18ozs. flour, 1 teaspoon soda, 1 teaspoon cream of tartar, 1 small cup syrup. Mix as usual, roll into balls, put on cold tray, press flat. Cook in not too hot an oven.
Ginger Snaps No. 2.
2 cups flour, 1 cup dripping, 1 cup syrup, ½ cup sugar, 2 teaspoons ground ginger, 1 teaspoon soda, 1 tablespoon boiling water. Melt syrup and dripping together, mix dry ingredients together except soda, pour in the syrup and dripping mixture, melt soda in boiling water and add to the rest. Stir thoroughly and allow to cool. Cut into rounds, put on cool tray, bake till crisp in fairly hot oven.
1lb. flour, ¼lb. good dripping, 1 cup sugar, ¾ cup milk, ½ teaspoonful soda, 1 teaspoonful cream of tartar. Put dripping and milk in saucepan to heat, rub soda and cream of tartar into flour, add the sugar and hot milk, mix well, and form into biscuits. Bake in brisk oven.
6ozs. flour, 4ozs. butter or margarine, 3ozs. light brown sugar, 2 teaspoons syrup, 1 teaspoon ground ginger, ½ teaspoon baking powder, pinch salt, vanilla, nuts. Cream butter and sugar, add syrup, sifted dry ingredients, and mix well. Place small teaspoon on cold tray, press half walnuts on top, and bake in moderate oven 12 to 15 minutes.