Soft Molasses Cookies

Happy Thursday Lovelies

and a much more pleasant day today.. even if it started on the chilly side

It’s my birthday next week... age is just a number.. right?  A parcel has arrived from my daughter and her little family in England. It contains.. amongst other things... all the lovely goodies.. which were all available to buy in the 1940s... that I miss and can’t get here in the US. Well I can.. but they cost an absolute fortune!

Now I have treacle and currants... you know what that means..

Time to make my Christmas Cake!.. Ten weeks today is Christmas Day.. and it will need a lot of feeding!

Im really enjoying the cooler Autumn weather... although after the rain.. its been blazing sunshine today. With the Autumn, comes all the rich spicy smells and flavours of cinnamon, and nutmeg, and ginger, etc.  I made some quick and easy Molasses Cookies, taken from the American Womans Cookbook, 1942. They were lovely

Just a quick comment on the original recipe. I chilled the dough in the fridge for a bit longer than ten minutes. It was easier to handle. And for my oven 15 minutes baking was too long.  The first tray I baked caught slightly and the cookie was hard. So I reduced the time to 10 minutes and they came out perfect. I left them to cool on the tray before moving them so they firmed up 

3 cups sifted flour 

1½ teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon baking soda

½ teaspoon ginger

1½ teaspoons cinnamon

1/2 cup shortening, melted

1 cup molasses

2 tablespoons warm water

1 egg, beaten

• Sift dry ingredients together. 
• Combine remaining ingredients. 
• Add sifted ingredients
• Mix thoroughly and let stand about 10 minutes. 
• Roll out on floured board, cut and bake in hot oven (400 F.) about 10-15 minutes. 

The American Womans Cookbook,
by Ruth Berolzheimer, 1942

Wartime Surprise Potato Balls

Good Morning Lovelies..

Well that heavy rain has passed.. but the air still feels damp and definitely colder. The cough I have had for awhile really doesnt like the chill in the air

Another wartime recipe courtesy of the Ministry of Food. .Mashed potato with grated carrot and parsley, rolled into balls. My potatoes were peeled because I used leftovers, but normally unpeeled potatoes were used  because the ministry encouraged people to eat the skins to cut down on waste.

Once the balls were done, here comes the surprise. Each one was filled with a teaspoon of Branston Pickle  or in my case... my homemade Green Tomato Chutney. They were then rolled in breadcrumbs and baked for 15 minutes.

The recipe had said to use milk only if it was absolutely required, which it wasn’t, so I didnt. And as there was no butter or margarine included, the potato tasted a bit bland so I added a little more salt and pepper than usual. Im sure other seasonings would work well too. And to be honest the pickle didnt make a big difference

Now they did come out of the oven a little soft. The next time I made them, I shallow fried in a little of my saved bacon grease They were much crisper.. and had a little more flavour. And I served with some lovely homemade gravy 

All in all... not a bad way of using up leftover mashed potato

450g or 2 cups of potato
A jar of sweet pickle, such as Branston’s
1 large carrot, grated
Teaspoon chopped parsley
Salt and pepper
Browned Breadcrumbs

• Chop and boil your potatoes. (For a more authentic WW2 experience don’t peel them first.)
• Once they are soft, drain the potatoes and mash them with a fork.
• Add the grated carrot
• Add the salt, pepper and chopped parsley and combine fully.
• Use a little milk if necessary but do not make wet
• Roll the mixture into balls that are slightly smaller than the size of your palm
• Make an indent in each ball with your finger 
• Drop a teaspoon or so of pickle into the hole.
• Reseal the holes and roll each potato ball in breadcrumbs.
• Place on a greased baking tray
• Bake in the oven at 180 degrees C (356 F) for about 15 minutes.
• Serve with brown gravy

Pork Chops en Casserole

What a  wet and windy day it is ... and absolutely marvelous!

Its the first real rain we've had for months and its much needed. Its also a bit chilly. 

Im wearing a cardigan for the first time since last winter.

Photo: Better Homes and Gardens Magazine 1947

So the ironing is done... and the linen closet is still in order after last weeks sort out

Photo: 1947

The living room has had a good clean..  and this week I gave the blinds a good seeing to. 

They are dreadful dust catchers

The nets and curtains have been washed, freshly ironed and hanging in place.

 The bedroom ones will done next week

The Lily Wallace New American Cookbook
1945

Last week I made dehydrated potato slices. This recipe is a great way of using them up and comes from The Lily Wallace New American Cookbook 1945

Pork Chops en Casserole is basically a good old fashioned Hotpot.. Layers of sliced potatoes.. vegetables and chops but uses pork instead of lamb. The layers are covered in liquid and the whole thing cooks together... so its a perfect way of using those dehydrated potatoes in your pantry.

Now I did change the recipe slightly. I added onion and carrot slices for both flavour and substance. Im sure I could have also added other vegetables like peas or corn. Just use whatever you have on hand. Plus.. I did brown the chops in the pan first.. just for extra colour. I also added a top layer of potatoes... just to give it a crispy finish. Oh... and I left out the orange! Hubby is not a fan!

All in all.. a warming casserole perfect on a chilly autumn day

8 small potatoes

1 teaspoon salt

½ teaspoon pepper

2 tablespoons flour

2 tablespoons butter or fat

3 cups milk

8 pork chops, 3/4 inch thick

• Wash and peel potatoes; slice thin. 
• Place layer of potatoes in greased baking dish. 
• Sprinkle with flour, salt, and pepper and dot with butter or fat. 
• Repeat, until all potatoes are used. 
• Pour in milk. 
• Lay pork chops on top. 
• Bake in oven at 325 F. until potatoes are tender, about 1 1/4 hours. 
• A slice of orange may be placed on each chop the last 15 minutes of cooking. 
• Serves 4.

Blackberry Mincemeat

Its Monday again.. the weeks are flying by

Rain is forecast later today... and will continue for the rest of the week... hopefully. 

Photo circa 1940

The laundry is already hanging on the line... with just one load waiting to go out. I hope it dries quickly as Im really not a fan of drying indoors

Two years ago I planted a blackberry cutting in a large tub in the corner of my Victory Garden. It grew very slowly and produced nothing. But this year it really flourished and Ive managed a small harvest of beautiful berries

I was wondering what to make. Jam maybe? Or possibly a pie. Thinking ahead I decided to make some delicious Blackberry Mincemeat ready for my Mince Pies this Christmas

. 

This recipe from "Woman" magazine and just look at that amazing colour. It is beautifully rich and flavourful and tastes like a cross between traditional mincemeat and apple pie filing. It made three jars...just enough for my pies

1 lb blackberries (or mixed berries). Use fresh, frozen or bottled.
4 cooking apples
4 oz (100 g) butter, margarine or shredded suet
4 oz (100 g) of chopped mixed nuts
1/2 lb (200 g) of dried mixed fruit

2 – 3 rounded dessertspoons of soft brown sugar 
8-10 drops almond essence
2 rounded teaspoons of British mixed spice (recipe here )
Honey or golden syrup

• Chop up apples 
• Place in saucepan with a spoonful of water and soft brown sugar 
• Simmer until apple is soft 
• Add berries, mixed spice and almond essence 
• Simmer on low for another 15 minutes stirring occasionally 
• Switch off heat.
• Add your margarine/butter/suet 
• Stir in until melted
• Add chopped nuts and dried fruit plus 
• You can also add an optional drop of whisky or brandy.
• Stir well 

• Carefully spoon into clean, sterilized jam jars
• Leave a 1/2 inch headspace at the top of the jar 
• Drizzle the top with a little warm honey or golden syrup 
• Clean the rim of the jar before adding the lid to ensure a perfect seal 
• Water bath process for 15 minutes.. or
• Store in the fridge until needed to make your Christmas Mince Pies