This article, originally published in the Sunday Times (Sydney), on Sunday 30 September 1917, encouraged it's readers to "send a good big home-made cake to your soldier at the front or in camp." They reported that these recipes were economical and simple to make:—
SOLDIERS' PLUM CAKE.
One pound (454gms) of flour
6oz (170gms) of crushed lump sugar
2oz (57gms) of peel, well chopped
1/2 gill (118mls) of boiling milk
8oz (227gms) of butter
1/4lb (113gms) of stoned raisins, cleaned and dried
3/4lb (340gms) of currants, cleaned and dried
3 eggs, thoroughly beaten
1 teaspoonful of carbonate of soda
Rub the butter well into the flour, add the sugar, fruit, peel, the eggs, and stir well.
Dissolve the soda in the milk, add to the mixture, and beat all thoroughly.
Put into a cake-tin lined with buttered paper, and place a sheet of buttered paper over the top.
Put at once into a hot oven, and as soon as cake rises keep the oven at a steady, moderate heat (ie. range of 180–190°C).
When the cake is cooked, turn out on to a wire sieve and do not pack it or put it away until it is absolutely cold right through.
When sending your cake to the front; you may be quite sure that it will keep perfectly fresh if you pack it in greaseproof paper in an airtight tin. Before using the tin make sure that it is dry and free from stale crumbs. Scald the tin out first, wipe it out well, and let it air thoroughly before use.
QUEEN CAKES.
1/4 pound (113gms) of butter
1/4 lb. (113gms) of castor sugar
2 eggs
a little grated nutmeg
1oz. (28gms) of currants
1 teaspoonful of baking-powder
5oz. (141gms) of sifted sugar
Cream the butter, add the sugar and the eggs, working in one at a time, and then the rest of the ingredients. Make the mixture rather stiff.
Well grease small cake-tins, and bake from 10 to 15 minutes in a moderate oven (ie. range of 180–190°C).
ROCK CAKES.
8 ounces (227gms) of butter
1lb. (454gms) of flour
2 eggs
8oz. (227gms) of moist sugar
grated rind of 2 lemons
1 teaspoonful of baking-powder
Rub the butter into the flour. Add the rest of the ingredients, the eggs well beaten.
Drop in small lumps on a floured baking-sheet, and bake for half an hour.
Note: No temperature was supplied.
SOLDIERS' GINGERBREAD.
1/2 pound (226gms) of butter
1/4lb. (113gms) of treacle
1lb. (454gms) of flour
1/2lb. (226gms) of moist sugar
3 teaspoonful of carbonate of soda
1oz. (28gms) of ground ginger
1/2 grated nutmeg
2 eggs
1 teaspoonful of vinegar
1/4 pint (118gms) of warm milk
Cream the butter and add to it the treacle; place the flour in a basin with the sugar, ginger, and nutmeg. Mix well, and as you stir add the treacle and butter, then the eggs well beaten, the vinegar, and the soda dissolved in the milk.
Grease a flat tin, and bake the cake in a hot oven (ie. 210°C) for two hours.
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Source: Housewife's Column (1917, September 30). Sunday Times (Sydney, NSW : 1895 - 1930), p. 18.
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