Rationing on food items such as eggs during World War II meant that a little imagination was needed in the kitchen when it came to producing sweet treats for the family.  During the war years, the Bromley & District Times was on hand to help home bakers with ideas to satisfy their sweet tooth.

Cakes without Eggs

Even the present egg shortage need not prevent the housewife from making her own cakes. Here are some suggestions for afternoon tea: –

Chocolate Cake
1 half size tin sweetened full-cream condensed milk
4ozs flour
1 teaspoonful baking power
pinch of sat
1.4 teaspoonful soda
2ozs margarine
1/2 teacupful water
Vanilla essence
1 1/2 ozs cocoa

Mix together the dry ingredients.  Then add the condensed milk, melted fat, water and a few drops of vanilla essence.  Beat until creamy.

Pour into a 6ins cake tin (previously greased and dusted with flour).

Bake in a moderate oven for about 35 minutes.  When cool spread centre with jam.  Coat with chocolate icing.

Chocolate Crispies
1 cupful cornflakes
2ozs milk chocloate
3 tablespoons milk

Melt the chocolate in a basin over a pan of boiling water.  Stir in the milk and mix.  Add cornflakes and stir well.  Pile into small heaps on round rice paper and leave in a dry place to set.

Coconut Dainties
Strips of stale plan cake or bread
Desiccated coconut
Small tin of weetened full-cream condensed milk.

Coat the strips fo cake or bread with condensed milk, then toss in desiccated coconut.  Brown under grill and serve hot.

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