Congo Squares

I dont know why these are called Congo Squares.. maybe because of the exotic ingredients (chocolate, coconut, nuts).Whatever the origin, this is a great treat for the weekend! The recipe was simple and they turned like a blond brownie. This Nestle ad is from 1949 and doesn't include the coconut, but I threw some in anyway.. and next time I may add a bit more chocolate

2 3/4 cups sifted flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
2 1/4 cups brown sugar (1 lb. package)
3 eggs
1 cup nutmeats, broken
1 package Nestle’s Semi-sweet Chocolate Morsels

• Mix and sift flour, baking powder and salt. 
• Melt shortening and add brown sugar. 
• Stir until well mixed. 
• Allow to cool slightly. 
• Add eggs one at a time, beating well after each addition.
• Add dry ingredients, then nutmeats and chocolate. 
• Pour into greased pan about 10 1/2′ X 15 1/2 ” x 3/4″. 
• Bake at 350 degrees F. for 25-30 minutes. 
• When almost cool, cut into squares approximately 2″x2″

Nestle Chocolate Ad
1949

Welsh Eggs

 Here's another recipe from the Second World War Ministry of Food Leaflet... Welsh Eggs.

Im not quiet sure whats Welsh about it...unless its a play on Welsh Rarebit... which is just another way of saying posh Cheese on Toast made with a sauce, beer and sometimes egg.

Again this recipe used dried eggs... which I dont have.. so I used hard boiled eggs. I adjusted the seasoning and actually enjoyed it.. finding it very filling. And the mixture goes a long way

But, having to hard boil the eggs and make the sauce doesnt make for a particularly quick breakfast. Although, if you plan ahead its probably a good choice for a leisurely weekend. But perfect for supper

1 oz margarine or dripping

3 level tablespoons plain flour

1/2 pint milk (or milk and water)

2 level tablespoons coarsely chopped leek or spring onion: 

1 level teaspoon salt

1/4 level teaspoon pepper

4 dried eggs, hard-boiled and chopped

4 pieces toast.

• Melt the margarine and stir in the flour to absorb the fat. 
• Then add the milk gradually and bring to the boil
• Add the leek or onion, and seasoning, and stir until cooked -about five minutes. 
• Finally, add the chopped egg and serve on hot toast. 
• Sufficient for four.

Chicken Cackle

Another 1940s recipe with an intriguing name. Chicken Cackle? I have no clue why... have you? 

This simple skillet chicken dish comes from Better Homes and Gardens Magazine September 1944. Its basically Chicken in tomato sauce.. with a bit of a kick.

We enjoyed it.. and the only change I made was to use chicken breasts instead of a whole chicken.

1 3-pound chicken

2 medium onions.

2 cups water

2½ cups (1 No. 2 can) tomatoes

1 cup (18-ounce can) tomato sauce

1 clove garlic

1 small hot red pepper

1 bay leaf

1/2 teaspoon celery seed

1/8 teaspoon sage

• Cut chicken in serving pieces. 
• Rub with seasoned flour. 
• Brown on all sides in hot fat. 
• Remove chicken. 
• Cook onions in the hot fat until golden. 
• Drain off excess fat. 
• Add remaining ingredients to skillet. 
• Blend. 
• Cover. 
• Simmer 30 to 45 minutes. 
• Add browned chicken. 
• Simmer tender, about 1 hour. 
• Serves 4.

Better Homes and Gardens Magazine
September 1944

Potato and Bacon Cakes

Rationing leaflets of World War Two are a great source for making economical and tasty meals. With food prices the way they are, they are full of tips for stretching the budget. This recipe for  Potato and Bacon Cakes is one of our favourites...

When I boil a pan of potatoes for mash, I always cook more than I need as I love to use the leftovers for another dish.. eg topping for a pie, mixing with turnips for a traditional 'Ponchmipe'..or to make a few potato cakes to freeze for later. Plus having extra potatoes, which can easily be reheated, saves on time, fuel and money.

These Potato and Bacon Cakes come from the wartime Ministry of Food leaflet No #.. Potatoes. All the MF leaflets are in the great little book Eating for Victory. Three rashers of bacon went into leftover mashed potatoes, with onions and some of the marmite that I got from last years trip home to the Uk (I knew I would find a use for it).

The recipe said to oven bake them, but I pan fried them in some of the bacon grease I save. Because of this I didnt add any salt as bacon, bacon fat and marmite add enough. My dear hubby wanted a bit of cheese in his... so thats what he got.

They were very good, crispy on the outside, fluffy on the inside.. and very much like the Bubble and Squeak Cakes I made a few weeks ago. A delicious breakfast.

1lb Cooked Potatoes.
6 Tablespoons chopped onions
1 1/2 - 3 oz Bacon.
2 teaspoon of Meat or Vegetable Extract 
1/2 - 1 teaspoon of salt.
Pinch of Pepper  
Milk and Bread Crumbs for coating.

• Mash the potatoes well while still hot.
• Chop the bacon
• Fry with the onion until both are golden brown.
• Add to the mashed potato with the extract salt and pepper.
• Mix well together and form into 8 cakes.
• Coat with milk and breadcrumbs and bake in a moderately hot oven till firm.

Eating For Victory

Apple and Banana Crisp

This was a delicious dessert from Woman's Day Magazine, March 1940. I had never thought of putting apples and bananas together but they complimented each other really well. 

We thoroughly enjoyed it...especially with a scoop of vanilla ice cream

4 cooking apples, cored
Juice of 1 lemon
3 bananas
1/4 cup water
1/2 teaspoon cinnamon or nutmeg
Brown sugar topping

• Peel and slice apples and bananas into greased baking dish. 
• Add water and lemon juice, sprinkle with spice. 
• Spread topping over fruit 
• Bake in moderate oven, 350° F., 30 to 40 minutes or until apples are tender. 
• Serve warm. 
• 4 to 5 servings.
  

Brown Sugar Topping

1/2 cup sifted flour

Few grains salt

3/4 cup brown sugar

1/4 cup butter

• Mix flour, brown sugar and salt. 
• Work in butter with a pastry blender, or tips of fingers; do not cream.

Woman's Day Magazine 
March 1940

Macaroni Salad

A lovely fresh tasting pasta salad from Better Homes and Gardens Magazine July 1943 is perfect for a hot summers day. It was lovely and creamy.. and I should imagine you could add any vegetable you like to the mix. I added some lovely cherry tomatoes from our garden. Eat as a side dish...or on its own... but either way.. enjoy!

1 6-ounce package 7-minute macaroni
2 tablespoons vinegar
2 tablespoons chopped pimiento
1½ cup chopped celery
2 tablespoons grated onion
1 cup diced, cooked ham
1/4 cup mayonnaise
Salt and pepper

• Cook macaroni in boiling, salted water 7 minutes; drain. 
• Add vinegar; mix lightly
• Let stand 10 minutes. 
• Add remaining ingredients; toss; season. 
• Chill

Better Homes and Gardens Magazine
July 1943

British Wartime Flapjacks

Not to be confused with American pancakes, British Flapjacks are a baked goodie made from a mixture of oats, sugar, butter and golden syrup. The thinner you spread the mixture the crispier they get... so an 8x8 tin gives the perfect chewy crunch

8oz oats
2oz butter or margarine (plus extra for greasing)
2oz golden syrup
2oz light brown sugar
optional extras: coconut, dried fruit

The Ministry of Foods Recipe for Flapjacks

• Put the butter or margarine and the golden syrup into a saucepan and melt gently. 
• When the mixture becomes liquid mix in the sugar and stir.
• Remove from heat and add in the oats.plus any additional ingredients you want to add 
• Grease an 8x8 pan and press in the flapjack mixture with the back of a spoon.
• Place in a pre-heated oven at 350F for 30-35 minutes until edges are golden brown.
• Remove from oven and set aside. 
• Cut into square or rectangular pieces immediately
• Leave in the tin until completely cold before removing.

Spaghetti and Meat Balls

I dont know what it is about 1940s recipes, but they are really tasty. These meatballs from Better Home and Gardens Magazine, September 1942, are no different. Using Italian seasoning, garlic and parmesan cheese the flavours really hit the spot. 

There were plenty of meatballs so I froze some for a later date and there was enough sauce leftover to mix with pasta for another meal.

1 onion, chopped 

3 tablespoons fat
1 No. 2 can (2 1/2 cups) tomatoes
2 6 ounce cans tomato paste
2 cups water
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
1 bay leaf
3/4 pound ground beef
1/4 pound ground pork
1 cup fine, dry bread crumbs
½ cup grated Parmesan cheese
1 sprig parsley, chopped
1 clove garlic, minced

1/2 cup milk
2 beaten eggs
Salt and pepper
18-ounce package long spaghetti

• Brown onion in hot fat
• Add tomatoes, tomato paste, water, salt, pepper, sugar, and bay leaf. 
• Cook slowly 1 hour. 
• Combine remaining ingredients except spaghetti
• Mix thoroughly; form in small balls. 
• Brown in hot fat.
• Add to sauce and cook over low heat 15 minutes. 
• Cook spaghetti in boiling, salted water until tender
• Drain and rinse with hot water. 
• Pour sauce and meat balls over spaghetti in serving dish. 
• Sprinkle with additional Parmesan cheese, if desired. 

Magazine illustration

Better Home and Gardens Magazine, 
September 1942

Mock Fried Egg

This World War 2 breakfast recipe comes from the Ministry of Food leaflet number 11.. one of the many leaflets designed to help housewives feed their families during rationing. Basically its an egg set in some lovely, crispy fried bread... and I thoroughly enjoyed it

In the UK,  a person was allowed one fresh egg per week; extra allowance was allowed for those with special circumstances such as giving expectant mothers and vegetarians two eggs a week. With egg rationing, people started keeping chickens in their back yards because that meant one could have unrationed eggs. However, there was a catch; if you raised chickens, you had to give up your egg ration, but you were given a grain ration instead for your chickens. Saving, cooking, and grinding vegetable scraps and feeding those scraps to backyard chickens became the norm for many families during the Second World War.

By July of 1942, powdered eggs became available courtesy of the United States. The allowance was one tin or packet of dried eggs every two months with each tin equal to 12 fresh eggs. Powdered eggs had a long shelf life; they could be re-hydrated on a one to two basis: one tablespoon of egg to two tablespoons of water. 

Although the Powdered Eggs did help feed the nation, there were complaints on the texture and taste

This leaflet showed how to cook with dried eggs and included recipes such as bacon and egg pie, egg cutlets, scrambled eggs and Yorkshire pudding. Having no dried eggs, I used one of my own eggs to make this fun breakfast

1 egg (fresh shell egg or reconstituted dried egg)
2 slices wheatmeal bread
salt and pepper
dripping

• Beat the egg. 
• Cut holes from the centre of each slice of bread with small scone cutter.
• Dip the slices quickly into water and then fry on one side (I used bacon grease) until golden brown.
• Turn on to the other side, pour half the egg into the hole in each slice of bread, 
• Cook till the bread is brown on the underneath side.
• The bread cut from the centres can be fried and served with the slices. 

Butterscotch Fluff Pudding

Now seriously... this must be one of the quickest and easiest desserts in my 1940s collection... A creamy, fluffed version of quick packaged pudding from Better Homes and Gardens Magazine 
July 1943 

And yes... instant puddings have been around for that long...

14-ounce package butterscotch pudding mix
2 cups milk
1 cup heavy cream, whipped
1/2 cup chopped California walnuts

• Prepare butterscotch pudding with 2 cups milk as directed on package. 
• Cool. 
• Fold in whipped cream and nuts. 
• Fill sherbet glasses. 
• Top each with a walnut half. 
• Chill. 
• Serves 8. 

Better Homes and Gardens Magazine 
July 1943

Barbecued Fried Chicken

This is a light, easy to fix chicken recipe works as well today as it did in the 1940s. I used chicken breasts instead of a whole fryer and they turned out moist and flavourful. The recipe comes from the 1944 edition of The Good Housekeeping Cook Book.

2 1/2 lb fryer chicken, cut up
4 tbsp salad oil or fat
2 tbsp Worcestershire sauce
1 tbsp vinegar
1 tbsp bottled thick meat sauce
1 tbsp granulated sugar
1/4 c catsup
dash tabasco sauce

• Wash the fryer and dry it slightly. 
• You can reserve the backbone, neck, and wing tips for making chicken broth later.
• Heat the salad oil in a skillet, then add the chicken. 
• Brown on all sides over high heat. 
• Remove the chicken and place in a shallow baking pan. 
• Mix the remaining ingredients and pour over the chicken. 
• Bake uncovered in a moderate oven of 350°F for one hour or until the chicken is tender
• Baste every 10 minutes with the sauce in the pan. 
• Place in a broiler oven which has been preheated and allow to brown slightly. 
• Make sure it doesn’t burn. 
• Remove from broiler. 
• Put the chicken on a platter and pour the remaining sauce over it to serve. 
• Serves 4.

The Good Housekeeping Cook Book.1944

Apple and Peanut Salad

A simple, refreshing and crunchy salad. Mix and match the types of apples with whatever you have on hand to give complex flavor as well as a more colorful salad. Recipe taken from Meta Givens "The Modern Family Cook Book" 1942

5 medium-sized eating apples
juice of 1 lemon
1 medium stalk celery, diced
1/2 cup mayonnaise 
1/2 cup coarsely chopped peanuts
lettuce

• Peel, quarter, and core apples.
• Cut into 1/2-inch dice and sprinkle with lemon juice to prevent discoloration.
• Cut celery into small dice.
• Add the apples and mayonnaise and toss lightly.
• Just before serving, add the peanuts and serve on lettuce leaves, or as a stuffing for peeled whole tomatoes.
• Five servings

"The Modern Family Cook Book" 
by Meta Givens ~ 1942