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WWII Recipes

For those purchasing an Audio Book, the following recipes are examples of homemade WWII fare mentioned in reading:


Meatless Meatloaf


2 Cups Cold Baked Beans

2 Cups Breadcrumbs

1 Cup Nut Meats

2 Eggs

2 Tablespoons Melted Butter

1 Chopped Green Pepper

1 Chopped Onion


Mix well and shape as a meatloaf. Pour over this 1 can tomato pulp or 1 cup catsup with a little water. Baste frequently and bake about 30 minutes in a moderate oven.

Flourless Chocolate Cake


5 Ounces Chocolate

1 Pound Oleo

8 Eggs

2 Cups Chopped Nuts


Melt chocolate and oleo together in a double boiler. Cool to room temperature. Separate eggs. Beat egg yolks and blend into chocolate mixture. Whip whites to stiff peaks and fold into mixture. Gently stir in nuts. Pour into a spring form pan. Bake for 45 minutes at 375.

Hold Your Sugar Icing


1 Teaspoon Gelatin

¼ Cup Cold Water

1/3 Cup Sugar

2 Egg Whites

½ Teaspoon Vanilla


Soften the gelatin over cold water; then place it over a double boiler and slowly add the sugar as the mixture gets hot. When the sugar is dissolved, carefully beat in the egg whites. Add the vanilla and continue to beat to the proper consistency.

Sugarless Chocolate Cookies


1 Cup Oleo

¾  Cup Strained Honey

¾  Cup Maple Syrup

2 Eggs

2 ½  Cups Flour

1 Teaspoon Salt

1 Teaspoon Baking Soda

1 Teaspoon Vanilla

1 Cup Chopped Nuts

Semi-Sweet Chocolate cut into pieces.


Cream oleo, honey, and maple syrup. Beat in two eggs. Sift together flour, salt, and soda, and add gradually to the mixture. Stir in vanilla. Mix well. Fold in nuts and chocolate. Drop by ½ teaspoon on a greased cookie sheet. Bake 350 degrees for 10–15 minutes.

With pumpkin pie and carrot cake, Pea Mint or Chocolate Beet Ice Cream (Mr. Hershey introduced quite a variety of vegetable ice cream flavors at his park in Hershey, Pennsylvania), the zucchini stands tall in the dessert column. Here are two recipes mentioned in Chapter XI.

Zucchini Cake I


2 Cups Sugar

1 ½ Cups Oil

4 Eggs

1 Teaspoon Vanilla

2 Cups Flour

2 Teaspoon Baking Soda

1 Teaspoon Salt

1 ½  Teaspoon Cinnamon

3 Cups Grated Zucchini

(Raisins and/or pecans optional)


Grease and flour a tube pan (you might even fit it with aluminum foil). Pre-heat the oven to 325 degrees. Mix the first four ingredients and beat until smooth. Sift together the next four dry ingredients and stir gently to blend. Take one cup of the dry mixture and toss it with the grated zucchini to cover the grated pieces. Take the remaining dry mixture and stir it into the wet mixture. Gently fold in the zucchini mixture and stir until well blended. Pour into the prepared tube pan and bake for one hour. Test with a toothpick for doneness. The cake, when cooled, may be iced with a cream cheese frosting, or dusted with powdered sugar.


Chocolate Zucchini Cake


1 Cup Brown Sugar

½ Cup White Sugar

½ Cup Butter

½ Cup Oil

3 Eggs

1 Teaspoon Vanilla

 ½ Cup Buttermilk

2 ½ Cups Flour

2 Teaspoon Baking Soda

½ Teaspoon Salt

4 Tablespoon Cocoa

3 – 4 Zucchinis, Grated (two healthy cups)

1 Cup Chocolate Chips


Grease and flour a tube pan. (I suggest lining it with aluminum foil for added protection.) Pre- heat the oven to 325 degrees. Cream the first seven ingredients until smooth. Sift the remaining dry ingredients, stir gently to mix well, and then, in small batches, gently toss in the grated zucchini. Fold the zucchini mixture into the wet mixture and stir until well combined. Pour the batter into the prepared pan and sprinkle the chocolate chips evenly over the top. Bake for 45 minutes and test with a toothpick for doneness.


Finally, a recipe from our military mess halls:



1 4.5 Oz Jar Sliced Dried Beef

2 Tablespoons Butter

2 Tablespoons Flour

1 Cup Milk

2 Hard Boiled Eggs, roughly chopped

Salt and Pepper to taste

Buttered Toast


Fill the dried beef jar with hot water and let it sit. Melt the butter in a fry pan and add the flour. Stir until the mixture is bubbly. Pour in the milk and stir until the mixture is smooth and creamy. Lower the heat. Drain the dried beef and chop. Add the beef and chopped egg to the mixture. Check for seasoning. If necessary, add a splash of milk to get the right consistency. Serve over buttered toast .


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