Wartime Breads and Cakes

Cookbooks like these are little gems. Seemingly culinary history frozen in time. Published in 1918, the 66 pages, 8 chapters, reads more like a how to manual than a cookbook. There are no pictures and the recipes are more 'come hither' with instinctual kitchen 'know how'. No set measurements, just instructions. Plenty of straight up basic recipes to make you wonder which recipe are they referencing or trying to articulate. This cookbook makes one realize just how simple it is to create something tasty with few ingredients and know how. Nothing is overly complicated, now is it. 

This recipe from the book reminds me of Corn Cakes... or I believe, a simple version of Johnny Cakes, a recipe I have read from another cookbook. The following recipe for the Whole Wheat Biscuits is basic however makes sense.  

Corn Dodgers
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Put into a bowl one and one half cups of corn meal, one teaspoonful of sugar, one teaspoonful of butter, and half a teaspoonful of salt. Pour over it, stirring all the time, one and one half cups of boiling water. The throughly mixed and thick form into cakes and fry in hot bacon fat. 

Whole Wheat Biscuits
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Take two cups of whole wheat flour, four teaspoonfuls of baking powder, and one teaspoonful of salt sifted together. Work in three tablespoonfuls pf shortening and add enough milk to make a dough that can be handled. Roll out three fourths of an inch thick and cut in two inch squares. Bake in rather hot oven.

This recipe is up for interpretation and modification, as I do not know how readily 'onion juice' is available. A simple cheese on toast recipe.   

Deviled Toast
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Cut any dark bread into thin slices and toast until golden brown. Mix well together one tablespoonful of butter, one quarter teaspoonful of mustard, a little cayenne and a little onion juice, and spread on the toast. Sprinkle over it a little grated cheese, and set it in the oven till it is hot and serve at once.   


Hope everyone is having a good week and enjoying the sunshine. -JD