Jam Squares

Jam Squares from the July 1943, Toronto Star. In the Marie Holmes Cooking Chat column, she posts a recipe for these small cakes and says this is an energy saving recipe that complies with rationing and other restrictions. 

Well I say the recipe is easy and delicious...though the batter, which is quite thick, should be spread thinly or you may not have enough, I will be making the squares again, and  trying a different jam.

1/2 cup shortening

1/2 teaspoon almond extract 

1/2 teaspoon vanilla extract

1/2 cup fine granulated sugar 

1/4 cup cold water

1 3/4 cups sifted pastry flour 

1 teaspoon baking powder

1/2 teaspoon salt.

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves 

1 egg, well beaten                            

3/4 cup raspberry, raspberry and currant or black currant jam 

• Cream shortening well. 
• Add extracts, sugar and water. 
• Cream together well.
• Sift together flour, baking powder. salt, cinnamon and cloves.
• Add to shortening and sugar mix-ture.
• Beat egg and add, blending well. 
• Spread half the batter in bottom of greased and floured baking pan (8" x 8").
• Spread jam over the batter within ½ inch of the edges. 
• Drop the remaining batter in spoonfuls over the top of the jam 
• Spread over so that jam is covered.
• Bake in moderately hot oven (400 degrees F.) 25 to 30 minutes. 
• Cool slightly.
• Sprinkle lightly with icing sugar and when completely cool cut in squares.