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WWII Egg and Spam Sandwiches 1 tablespoon butter 2 tablespoons finely chopped onion 1 slice fully cooked luncheon meat (e.g. Spam) 1 egg, beaten 2 slices bread 1 slice American cheese (optional) 1 slice tomato (optional) Directions

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WWII Egg and Spam Sandwiches

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wwii egg and spam sandwiches
WWII Egg and Spam Sandwiches

1 tablespoon butter

2 tablespoons finely chopped onion

1 slice fully cooked luncheon meat (e.g. Spam)

1 egg, beaten

2 slices bread

1 slice American cheese (optional)

1 slice tomato (optional)


  • Melt butter in a small skillet over medium-high heat. Saute the onion in butter until soft. Mash up the slice of luncheon meat with a fork, and add it to the skillet. Cook for 2 or 3 minutes, until browned. Pour the egg into the skillet so that it covers all of the meat and onion. Cook until firm, then flip to brown the other side.

2 Place the egg and meat onto one slice of the bread and top with cheese and tomato if desired. Place the other piece of bread on top. Bread can also be toasted first.

victory cake
Victory Cake

IngredientsFruit2 cups of seeded raisins

Dry Ingredients3 cups flour, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. salt [ground spices: 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1/4 tsp. cloves]

Liquid Ingredients2 cups of cold water

Other3 tbs. butter, 2 cups sugar, 3 tbs. cocoa

InstructionsPrepare a 10" tube pan[buttered and dusted with flour]

Boil together for 5 mins.: butter, seeded raisins, sugar, cold water. Let cool.

Sift together flour and all other [dry] ingredients [including the cocoa.]

Mix the boiled ingredients and the flour mixture together until blended.

BakingPlace the batter in the tube pan.

Bake at 350F for 1 1/2 hours. In the last 1/2 hour, cover with foil to prevent burning.

(Candied Cherries may be added, if desired.)

honey cakes
Honey Cakes

Cooking time about 15 Mins


1 level teaspoon sugar2 and a half oz. margarine2 Level tablespoons honey6 oz self raising flour1 level teaspoon cinnamon.Quantity 16 to 20

Beat together the sugar and margarine until the mixture is soft and creamy, then add the honey. Sift together the flower and cinnamon. Add to the creamy mixture with a spoon until it binds together then work it with your fin gers until it is a soft smooth dough. Flower your hands, take off a piece of dough about the size of a large walnut and roll between the palm of hands until it is a smooth ball. Put onto a slightly greased tin and flatten slightly. Continue until all the dough has been used up. Bake in a moderately hot oven until the cakes are done -- about 15 mins.

cheese pudding
Cheese Pudding

Cooking time 30 minsQuantity 4 helpingsIngredients Half a pint milk or household milk2 eggs (2 level tblspns of dried egg mixed with 4 tablespoons water)4 oz grated cheese1 breakfastcup breadcrumbssalt and pepperquarter teaspoon dried mustard.

Add the milk to the egg mixture and stir in the other ingredients. Pour into a greased dish and cook for about 30 minutes in a moderately hot oven until brown and set.

fish paste
Fish Paste

Ingredients 3 oz cooked fresh-salted cod2 oz mashed potatoes1 oz softened margarine2 teaspoons Worcestershire sauce pepper

Flake the fish finely with a fork or put through the mincer and beat into the potatoe until the mixture is smooth and creamy. Then beat in the margarine and Worcestershire sauce and a little pepper. Use for sandwiches

cheese puffs
Cheese Puffs

6 slices bread 2 tablespoons butter or margarine

1/2 cup grated cheese

1/8 teaspoon baking powder

1/8 teaspoon salt

1 egg, separated

Cut 2-inch rounds from bread and toast lightly on one side. Spread with butter on untoasted side. Mix cheese, baking powder, salt, and beaten egg yolk; fold in stiffly beaten egg white. Spread thickly over buttered side of bread and place close together on cookie sheet. place under preheated broiler until puffed and light brown. Makes 6 puffs.


8 small dill pickles

8 slices salami

2 tablespoons cream cheese

Cut pickles lengthwise into halves and make a lengthwise slit in each pickle on cut side. Cut salami into shapes of sails and insert into slits. Flute the edges of sails with cream cheese pressed through a pastry tube. Makes 8 hors d'oeuvres.

carrot and peanut butter canapes
Carrot and Peanut Butter canapes

1 cup grated uncooked carrots

1 tablespoon brown sugar

1 tablespoon peanut butter

Spread on crackers or toast.

grandma s wwii chocolate bomber cake
Grandma's WWII ChocolateBomber Cake

1 cup sugar

1/2 cup cocoa

Pinch of salt

1 c. mayonnaise or salad dressing

1 c. lukewarm water

2 c. sifted flour

2 tsp. baking soda

1 tsp. vanilla

Blend by hand sugar, cocoa and salt. Add mayonnaise and mix well.Add sifted flour andsoda alternately with water. Add vanilla.

Pour batter in greased layer pans and put in pre-heated oven.Bake 20 to 25 min. at 350° and cool and remove from pans.

anzac biscuits wwii aussie homefront cookies
ANZAC Biscuits -WWII AussieHomefront Cookies]

1 cup (250 ml) plain flour 1 cup (250 ml) rolled oats 3/4 cup (180 ml) desiccated coconut 3/4 cup (180 ml) sugar 4+1/2 oz (125g) butter 1 Tbs (20 ml) golden syrup (corn syrup) 1 1/2 tsp (7 ml) bicarbonate of soda 2 Tbs (40 ml) boiling water

Preheat oven to slow 300F (150C). Brush 2 oven trays with melted butter or oil. Place flour, oats, coconut and sugar in a large mixing bowl, and stir until combined. Combine butter and golden syrup in small pan, stir over high heat until melted. Mix soda with boiling water, add to melted butter and syrup. Add to flour mixture and stir until combined. Shape level tablespoons of mixture into balls and flatten slightly. Place onto prepared trays, about 2 inches (6 cm) apart. Bake 15 - 20 minutes or until crisp and golden. Remove from oven, let stand 2 minutes before loosening the biscuits and moving them to a wire rack to cool. Makes about 2 dozen cookies.

custard pudding


1 pint custard sauce 1 teacup fine stale breadcrumbs 2 tablespoons jam A few drops of vanilla essence

Mock Cream:

1 ounce margarine 1 ounce sugar 1 tablespoon dried milk powder 1 tablespoon milk


1. Make 1 pint custard sauce, using milk or milk and water but very little sugar. Leave in the saucepan.2. Add breadcrumbs, jam and vanilla essence to the custard and continue cooking for 5 minutes.3. Spoon into 4 dishes, allow to cool and top with Mock cream.

Mock Cream:

1. Cream the margarine and sugar.2. Beat in the milk powder and liquid milk.

chinese cake


1 ½½ pounds haricot beans Salt and pepper 1 pound firm mashed potatoes 4 ouncesfat boiled bacon 2 teaspoon dried sage 1 teaspoon sugar Crisp breadcrumbs


1.Soak the haricot beans for 24 hours, then simmer for 1 ½½ hrs in enough salted water to keep them covered.

2. Mash beans thoroughly, mix with potato, chopped bacon, sage, pepper and sugar. If the paste seems stiff, add a little bean water.

3. Grease a cake tin, sprinkle the sides and bottom with the breadcrumbs, press the mixture into the tin, cover with a greased paper and bake in a moderate oven for 1 hour.

4. Serve with cabbage or Brussels sprouts and brown gravy.

wwii sugar brownies
WWII Sugar Brownies

1 cup graham cracker crumbs

1/2 package (8 ounces) chocolate chips

One 12- or 13-ounce can sweetened condensed milk

Mix ingredients together and spread on a cookie tin about 1/2 inch thick.

Bake at 350 degrees for 30 minutes.

Sprinkle with sugar.

Cut into 1-inch squares and serve.

potato pancakes
Potato Pancakes

1 lb. mashed potatoes

1/2 1b cooked carrots


Salt and pepper

Whip mashed potatoes to a loose, creamy consistency with a little milk.Season all with salt and pepper. Add diced, cooked carrots.

Pan fry slowly in very little fat until crisp and brown.

rice pudding
Rice Pudding

1/2 cup uncooked rice

3/4 cup sugar

3 eggs

1 can evaporated milk diluted with 1 can water

pinch of salt

vanilla extract


Cook rice (according to package directions), then mix all ingredients together. Put in baking dish. Place baking dish in a pan of water; bake for 45 minutes at 375'F.

world war two cake
World War Two Cake

1 cup raisins

2 cups water

1 tsp soda

1 tbsp lard

1 cup sugar

1 tsp cloves

1 tsp nutmeg

! tbsp cinnamon

Pinch salt

11/2 cups flour

1/2 cup chopped walnuts [optional]

1/2 cup coconut

Combine raisins and water in a saucepan and bring to a boil, then simmer for 20 minutes. Add soda and lard to raisin mixture and let cool. Mix dry ingredients together in bowl. Add raisin mixture to dry mixture and mix well. Pour into greased 8 " square pan and bake at 359 for 20 to 25 minutes until firm on top.You can also make this recipe as muffins.

lobster thermidor
Lobster Thermidor

4 boiled lobsters

12 mushrooms, sliced

2 1/2 sticks butter


1/2 tsp dry mustard

4 tbsp minced parsley

2 cups sherry

8 Tbsp flour

4 cups cream,

2 tsp salt

8 Tbsp Parmesan

Preheat oven to 450 degrees. Cut lobsters into halves, remove meat and break into small pieces. Reserve the shells. Cook mushrooms in 12 Tbsp butter and add mustard, parsley, sherry and paprika to taste. Heat to boiling. Melt remaining butter in a separate pan, blend in butter , add cream and cook until thickened, stirring constantly. Season with salt and add mushroom mixture and lobster. Fill lobster shells with mixture, Bake 10 Minutes. Serves 4.

barley mince
Barley Mince
  • 3 oz. Pearl barley
  • 1 level tsp. Mixed herbs
  • 1 medium-sized leek, chopped
  • 1 level tsp. Flour
  • 1 level tsp. Beef extract
  • 1/2 level tsp. Pepper
  • 4 oz. Corned beef
  • Gravy browning

Cook barley in 1 pint of water with leeks and herbs until tender. Strain off water and make up to 1/2 pint. Blend flour with a little of the liquid, then add the rest. Stir until it thickens and boil 5 mins. Add beef extract, pepper, beef, barley and a little browning. Warm through for 10 minutes. Serve with vegetables.

vegetables in cheese batter
Vegetables in Cheese Batter
  • 1 lb. Mixed cooked vegetables
  • 4 oz. Flour
  • 1 level tsp. Salt
  • 1/4 level tsp. Pepper
  • 1/2 level tsp. Dry mustard
  • 1 level tbsp. Dried egg
  • 1/2 pt. Milk and water mixed
  • 2 oz. Grated cheese

Dice vegetables and place in greased fireproof dish. Make a batter with flour, seasonings, egg, milk and water. Beat well. Stir in 3/4 of the cheese and pour over vegetables. Sprinkle remaining cheese over the top. Bake in a hot oven for 30 minutes.

coca cola carrot cake
Coca-Cola Carrot Cake

2 cup  flour, sifted 1 ts baking soda 1/2 ts salt 2 tb cocoa 3    eggs 1 1/2 cup  sugar 1/2 cup  vegetable oil 3/4 cup  Coca-Cola 1 1/2 ts vanilla 2 1/4 cup  raw carrots, grated 1 cup  nuts, chopped 1 cup  coconut, flaked

Mix all the dry ingredients together. Beat the eggs well; add sugar, oil,  3/4 cup cola, and vanilla and beat well. Stir in the dry ingredients until  smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased  and lightly floured 13 x 9 pan in a preheated 350~F oven for 40-50 minutes,  until cake tests done. Remove from oven and prick hot cake all over with a  fork, then pour the cola syrup slowly, evenly over the top. Serve warm or  room temperature with lightly sweetened-vanilla flavored whipped cream.

coca cola syrup

3/4 cup  sugar

2 ts cocoa

6 tb Coca-Cola

6 tb butter

1 tb light corn syrup

1/2 ts vanilla

Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in  saucepan; bring to a boil over medium heat, stirring constantly.

Boil,  stirring, until thick and syrupy, about 5 minutes. Add vanilla extract.  Remove from heat and pour, hot, over hot cake.

coca cola icing
Coca Cola Icing

6 tbsp. Coca Cola2 1/2 tbsp. Cocoa

1 c. Chopped pecans

1 stick butter

1 box confectioner's sugar

1 tsp. Vanilla

Mix all ingredients to a creamy consistency and spread over Coca Cola Carrot Cake.

chocolate mint sauce for ice cream
Chocolate Mint Sauce for Ice-Cream
  • 2 cupfuls light-brown sugar
  • 1 tablespoonful powdered cocoa
  • Mint-sirup
  • 1 cupful milk

Put sugar and milk into a saucepan and add cocoa when mixture comes to a boil. Cook until it forms a s dropped in cold water (238° F). Add enough of the mint-sirup to flavor to taste and beat until thick as a mush. Serve on ice-cream. If the sauce hardens before serving, add a little melted butter and heat.

shortbread cookies
Shortbread Cookies
  • · 1/4 c. confectioners' sugar
  • · 1/4 c. granulated sugar
  • · 1 1/4 c. butter (2 1/2 sticks) refrigerated & cut in 8 to 10 pieces
  • · 2 1/2 c. all-purpose flour

Preheat oven to 275 degrees. Place both types of sugar in food processor and process until very fine. Add butter; pulse until sugar disappears. Add flour; pulse until no dry flour particles remain. (Mixture will be moist and crumbly.) Place in plastic bag and press together to form dough; knead lightly until dough holds together. Remove from bag. Shape dough into 1" balls. Place on unbuttered cookie sheets 2" apart. Flatten each with a cookie press, fork, or the bottom of a glass lightly moistened with water. Bake 45 minutes to 1 hour or until pale golden. Remove from cookie sheets; cool completely on wire racks.

This recipe makes four dozen cookies.

porridge pudding
Porridge Pudding

2 c. quick or old fashioned oats, uncooked

4 c. boiling water

1 tsp. salt

4 c. peeled apple slices (about 1/8 inch)

2 tbsp. margarine

1 c. firmly packed brown sugar

1/2 c. raisins

2 tsp. pumpkin pie spice

  • Heat oven to 350 degrees. Stir oats into briskly boiling, salted water. Cook 1 minute for quick oats, stirring occasionally; cook 5 minutes for old fashioned oats. Cover pan; set aside. (The oatmeal may be cooked ahead of time, covered, and refrigerated until used.) (If cold oatmeal is used, stir oatmeal before layering in casserole and bake 30 to 35 minutes.) Saute apples in margarine over medium heat 4 minutes, stirring occasionally. Add sugar; cook over low heat, stirring until sugar is dissolved. Remove from heat; stir in raisins and pumpkin pie spice. Starting with oatmeal and ending with the fruit mixture, alternate layers of oatmeal and fruit mixture in a greased 2 quart baking dish or casserole. Bake, uncovered, in 350 degree oven for 20 to 25 minutes or until edges bubble vigorously. Serve warm.
mother s scottish toffee
Mother's Scottish Toffee

· 1/2 c. melted butter

· 2 c. quick oatmeal

· 1/2 c. brown sugar

· 1/4 c. brown syrup

· 1/2 tsp. salt

  • 1 1/2 tsp. vanilla

Mix butter and oatmeal. Add brown sugar and mix well. Add syrup. Mix well. Add salt and vanilla; mix well. Pat into 9x9 layer pan. Bake 12 minutes at 450 degrees and cool until it stops bubbling. Melt 1 package chocolate chips and frost above. Spread 1/2 cup chopped walnuts immediately and pat down.