Book of Wartime Recipes

Using Cornflour and Custard Powder

Brown and Polson

Cakes

Cut and Come Again Cake

  • 14 ozs flour
  • 2 ozs Cornflour
  • Pinch salt
  • 1 teaspoon mixed spice
  • 6 ozs margarine
  • ½ lb brown sugar
  • ¼ lb sultanas
  • ½ lb currants
  • ¼ lb mixed peel chopped finely
  • 1 tablespoon marmalade
  • 1 teaspoon bicarbonate of soda
  • 1 egg
  • milk

Sift the flour, cornflour, salt and spice together. Rub in the fat. Add the fruit, sugar and marmalade. Dissolve the soda in a little milk, and add with the beaten egg and sufficient milk to make a fairly stiff consistency. Put into a greased tin and bake 2-2½ hours in a moderate oven. Regulo 4. Temperature 375°F.

Spoon Cake

  • 7 tablespoons plain flour
  • 2 tablespoons sultanas
  • 1 oz tablespoon cornflour
  • 1 tablespoon chopped candied peel
  • 1 tablespoon Raisley or 1 teaspoon baking powder
  • ½ teaspoon mixed spice
  • 4 ozs margarine or dripping
  • 1 egg
  • 4 tablespoons sugar
  • 3-4 tablespoons milk
  • 2 tablespoons currants

Sift flours and spice together, rub in the fat, add all dry ingredients. Mix to a fairly stiff consistency with the beaten egg and milk. Turn into a greased tin and bake about 1½ hours in a moderate oven. Regulo 3. Temperature 350*F.

Date Cookies

  • 3 ozs chopped dates
  • 4 ozs wholemeal flour
  • 2 ozs sugar
  • 2 ozs cornflour
  • Little milk
  • 2 ozs plain flour
  • 2 ozs melted margarine
  • 1 oz Raisley or 3 level teaspoons baking powder

Sieve the flours and baking powder together. Add the chopped dates and sugar. Mix to a fairly stiff consistency with the melted fat and milk. Put into greased bun tins and bake about 15 minutes in a moderately hot oven. Regulo 6. Temperature 425°F.

Sly Cakes

  • ½ lb short crust pastry

Filling:-

  • 1 teaspoon cornflour
  • 2 ozs currants
  • 1 dessertspoon sugar
  • ¼ pint water
  • ½ teaspoon mixed spice
  • 4 ozs seedless raisins

Mix the cornflour smoothly with a little of the cold water. Put the rest into a pan with the raisins. Cook gently until the water is nearly absorbed, add cornflour and stir till mixture thickens. Add currants, sugar and spice and leave to cool. Roll the pastry thinly and cut into 2 pieces. Line a flat baking tin with one piece, spread on the mixture, and cover with the other piece of pastry. Mark into squares with the back of a knife. Brush over with water and sprinkle with sugar. Bake in a hot oven about ½ hour, starting at Regulo 7. Temperature 450°F, and reducing the heat for the last 15 minutes.

Eggless Cake

  • 14 ozs flour
  • 8 ozs currants
  • 2 ozs Cornflour
  • 4 ozs mixed peel (chopped)
  • ¼ teaspoon spoon salt
  • ½ lb brown sugar
  • 1 teaspoon mixed spice
  • 1 teaspoon bicarbonate of soda
  • 8 ozs dripping or margarine
  • Milk
  • 8 ozs sultanas
  • 1 Tablespoon vinegar

Sift the flours, salt and spice together. Rub in the fat, add the fruit and sugar, mix well together. Dissolve the soda in a little milk, add the vinegar and sufficient milk to mix to a fairly stiff consistency. Put into a greased 2 lb tin and bake about 2 hours in a slow oven. Regulo 3. Temperature 350°F.