Wartime Recipes 

We've received many recipes, and we would like to share a few with you.  If you decide to make one of the recipes below, please share your experience (we love photos and text!) with us.  Email us at kitchenmemories@nationalww2museum.org!

Mock Apple Pie

Prepare a 2 layer pie crust
14 salting (soda) crackers broken into pieces

Cook and cool the following:
- 1 ½ cup water
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 ½ teaspoon cream of tartar
- 3 tablespoon lemon juice
- 1/8 teaspoon nutmeg

Place crackers into the unbaked pie shell. Pour the above cooled mixture over the crackers. Cover with the 2nd layer of the pie crust. Back at 325 degrees until crust is light brown.
(One would never know there were no apples in it)

-Janice M., Germantown, IL

Mother’s War Cake

- ½ cup shortening (bacon grease can be substituted)
- 1 teaspoon cinnamon
- 1 teaspoon of other spices: cloves, mace, ginger
- 1 cup chopped raisins
- 1 cup sugar – white
- 1 cup water
- 2 cups flour
- ¼ teaspoon soda
- 2 teaspoon baking powder

Boil sugar, shortening, raisins, salt, and spices for 3 minutes. Remove from heat and let cool. When cool, add flour, baking soda, and baking powder that have been sifted together; beat well. Pour into a greased 9x5 inch loaf pan.

Bake at 350 degrees for 45 minutes.

-Dorothy R., Dartmouth, Nova Scotia, Canada

Meat Extender

- 1lb. ground beef, if available
- ¾ cup uncooked white rice
- 1 med. onion chopped
- 1 jar or can of tomatoes, undrained
- 1 cup water
- 2 tablespoons bacon drippings or lard
- 1 small bell pepper, chopped
- 1 teaspoon sugar

In a large skillet, heat drippings and add rice and book at med. heat stirring often until rice is slightly browned. Add beef and onion and stir until meat is no longer pink. Add bell pepper, tomatoes, and water. Bring to boil, reduce heat, cover and simmer until rice is tender. Add some tomato juice or water if needed. Add sugar. Salt and pepper to taste.

-Anna M., Tyler, TX