One Egg Gold Cupcakes

Some little cupcakes from the August 1945 issue of "Better Homes and Gardens" Magazine, using the wartime one egg method... which rose nicely and had a lovely flavour. The recipe calls for a Fluffy Frosting but if you are saving eggs in the cakes why would you crack two open for the frosting? So Ive gone for a simple orange drizzle.. to save eggs and syrup and to use up the last of my orange juice.

½ cup shortening
3/4 cup sugar
1 tablespoon grated orange peel 

1 well-beaten egg 

1½ cups cake flour 1/4 teaspoon salt
2 teaspoons baking powder 

½ cup orange juice 

3 tablespoons milk

• Thoroly cream shortening, sugar, and peel.
• Add egg; beat well.
• Add sifted dry ingredients alternately with liquids.
• Fill greased cupcake pans two-thirds full.
• Bake in moderately hot oven (375°) 20 to 25 minutes.
• Makes approx 1½ dozen small cupcakes.

 
Frost with Fluffy Frosting: Beat 2 egg whites, dash of salt, 1 cup corn sirup, and 1 teaspoon vanilla extract until of fluffy spreading consistency

Better Homes and Gardens Magazine
August 1945

Baked Cream Fish Fillets

A quick and easy fish dish from Better Homes and Gardens Magazine,  March 1941. The photoss dont do it justice as it was absolutely delicious. Even Hubby who isnt a big fish fan loved it. 

I used haddock... but didnt change the recipe at all. I will definitely be making it again

2 pounds fish fillets(cod, sole, haddock or halibut), fresh or frozen
teaspoon salt
Few grains pepper
1/4 teaspoon paprika
Juice of 1 lemon
2 tablespoons butter
2 tablespoons flour
Salt and pepper
1 tablespoon dry mustard
1 cup top milk
cup buttered breadcrumbs
1 tablespoon minced parsley

• Cut fillets in serving pieces. 
• Place in greased, shallow baking dish, 
• Sprinkle with salt, pepper, paprika, and lemon juice. 
• Make a white sauce of butter, flour, seasonings, and milk
• Pour over fillets 
• Sprinkle with crumbs and parsley 
• Bake in moderate oven (350) 35 minutes

 Better Homes and Gardens Magazine 
March 1941

Lemon Molasses Cookies

Another Molasses cookie recipe.. this time from the Better Homes and Gardens Magazine, February 1947. These cookies are soft and spicy.. with a lovely hint of lemon.  Very nice!

1/2 cup shortening

1/2 cup brown sugar
2 teaspoons grated lemon peel

1 well-beaten egg

1/2 cup light molasses

11/2 cups enriched flour

1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup milk
11/2 cups enriched flour

• Thoroly cream shortening and sugar. 
• Add lemon peel, egg, and molasses; beat well. 
• Add sifted dry ingredients alternately with milk; mix well. 
• Drop from teaspoon onto greased baking sheet. 
• Bake in moderate oven (350°) 15 minutes

Better Homes and Gardens Magazine
February 1947

Wartime Corned Beef Fritters

Another wartime recipe from Marguerite Patton. These corned beef fritters are cheap, filling and tasty especially when served as a main course with potatoes and vegetables and some brown gravy

2 oz self raising flour or plain flour
pinch salt
1 egg (fresh or reconstituted dried)
1/4 cup of milk or milk and water
pinch of herbs (eg parsley, basil, tarragon or thyme)
1 teaspoon grated onion
1 teaspoon chopped parsley
6 oz corned beef finely flaked
a little dripping or margarine (or cooking oil)

• Blend the flour with the salt, egg and milk or milk and water.
• Beat until batter is smooth; 
• Add the herbs, onion, parsley and corned beef.
• Melt the dripping or fat in a frying pan 
• Drop in a spoonful of the mixture and press down to form a patty
• Fry on either side until crisp and brown 
• Serve as soon as possible after cooking.

We'll Eat Again
by Marguerite Patton

Tossed Spinach Salad

A very healthy and delicious salad from Better Homes and Gardens Magazine May 1942. Quick, customizable and is the perfect side salad to any meal!

½ head lettuce
1 cup spinach
½ cup chopped celery
1 small onion, sliced
½ green pepper, cut in strips
2 tomatoes, cut in wedges
¼ cup French dressing

• Break lettuce in bowl. 
• Tear large spinach leaves in pieces; leave small ones whole. 
• Arrange spinach and other vegetables over lettuce. 
• Add French dressing and toss lightly. 
• Serves 4.

Better Homes and Gardens Magazine 
May 1942

Memorial Day...

Remembering and Honouring all those served 

and gave their lives to protect our freedoms

Thank you!

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

Bun-ies

I always said I would be honest about any recipe I tried.. good or bad.. and I must be honest.. this one from Better Hones and Gardens May 1943.. left me underwhelmed. 

In theory..whats not to like... bread.. eggs and cheese. But I must admit it lacked something. The buns were pretty dry.. and the flavour  was very bland. Perhaps the buns were too big for the egg to bread ratio... and maybe a stronger tasting cheese.. like a sharp cheddar would be better. I guess adding a bit of chopped bacon or ham would have helped.

Magazine Illustration

Nevertheless... these buns were disappointing... and I probably wont make them again

5 large buns 

5 eggs '

Salt and pepper 

American cheese 

• Cut a circle in the top of each bun with a cooky cutter. 
• Hollow out. 
• Slip an egg into each; season.

• Bake in moderate oven (325°) 20 to 25 minutes, or until eggs are firm. 
• Top each with 4-inch cheese circle; cut with cooky cutter. 
• Bake until cheese puffs, about 5 minutes. 

Better Homes and Gardens Magazine
May 1943

French Fried Shrimp

A really tasty and crispy battered shrimp dish from Better Homes and Gardens Magazine March 1941... We have eaten it quite a few times. Our favourite way of serving is on tortillas, with shredded cabbage and Sriracha mayonnaise

The only change I make to the recipe is to add a bit of black pepper to the batter.. and sometimes a bit of spice with chili or paprika. I also prefer to remove the shrimp tails too. It just makes it less fiddly, 

1 cup flour

2 teaspoon sugar

½ teaspoon salt

1 egg

1 cup ice water

2 tablespoons melted fat or salad oil

2 pounds fresh shrimp

• Combine ingredients, except shrimp; beat well. 
• Peel shell from shrimp, leaving last section and tail intact. 
• Cut thru back to divide in half but do not sever; remove black vein. 
• Dip shrimp in batter; fry in deep fat (375°) until golden brown. 
• Drain on absorbent paper. 
• Serve immediately with Tartare or Soy Sauce. 

Magazine Illustration

Better Homes and Gardens Magazine
March 1941

Wartime Corned Beef Hash

This is one of our favourites that we often ate growing up... Corned Beef Hash and this recipe comes from Marguerite Patten’s "We’ll Eat Again". Very simple to make, with simple ingredients and lots of flavour. 

I dont always add the tomatoes.. but sometimes add a little tomato paste. Whatever takes your ! It can be eaten at any mealtime.. and served with vegetables, baked beans, topped with an egg... or even as we like to eat it...with a side of home pickled beets.

2 medium onions, grated
8 oz (225g) corned beef, diced
8 oz (225g) cooked potatoes
8 oz (225g) sliced tomatoes
1/2 oz (15g) dripping

• Melt the dripping in a frying pan and gently fry the onions until they’re soft.
• Add the corned beef and potatoes, and cook for several minutes.
• Add the tomatoes, and season to taste.
• Cover and cook very slowly for 15 minutes.

Victory Cookbook

by Marguerite Patton

Wartime Cheese Savoury

Another very easy dish from the Ministry of Defense Leaflet no.12. as found in my Eating for Victory Book. It says its for a main meal but we had it for breakfast with some fresh sliced tomatoes

The dish had a soft and pudding like texture... and I should have left it in the oven a bit longer to crisp up the cheese topping. It was quite nice and very savoury with all that cheese... plus I had kept some back to sprinkle on the top. It had a good flavour.. though next time I may increase the mustard

The dish serves four and I thought that one portion wouldnt be enough... but it was very filling so there was plenty. 

1 egg (i.e. I level tablespoonful of dried egg, 2 tablespoons of water).

1/2 pint milk, household milk or vegetable stock.

1 breakfast cup or 4 oz. breadcrumbs.

4 oz. grated cheese.

Salt, pepper and mustard.(I used a tsp of Dijon mustard)

• Reconstitute the egg and beat up with the milk. 
• Add the other ingredients. 
• Pour into a greased dish and bake for 20 minutes in a moderate oven until brown and set. (I baked at 350 for 25 minutes)
• Serve with baked jacket potatoes, mashed swedes and watercress

Eating For Victory

Maple Rice Pudding

This recipe comes from the "War in the Kitchen" series in the Toronto Star, this one published 19th March,1942 . Marie Holmes gave us one of her “sugar savers” recipes, and she wrote

“The maple syrup crop of 1942 has special significance. It is a 100 per cent Canadian product and it is a pure, natural sweet which will help to make up for the reduction of imported cane sugar we are all trying so earnestly to put into force.” 

And she was right. This Rice Pudding has an unusual meringue topping. It has no sugar, but the syrup makes the pudding very sweet. Plus the syrup swirlled around the meringue topping was really nice. Very enjoyable, and another empty dish proved the family loved it too

1/4 cup rice

2 cups milk

11 tablespoons cornstarch

1½ cup maple syrup

2 egg yolks

2 egg whites

1/4 cup maple syrup

• Boil rice in salted water until tender. 
• Scald milk in double boiler. 
• Stir cornstarch smooth in ½ cup maple syrup and add gradually to the hot milk. 
• Stir until| mixture thickens and cook 15 minutes. 
• Add to rice and well-beaten egg yolks. 
• Place in buttered baking dish. 
• Beat egg whites until stiff. 
• Gradually add the one-quarter cup maple syrup and spread over pudding. 
• Bake in a moderate oven (350 degrees F.) until delicately browned-about 15 minutes.