War Times Recipes, From The Royal Baking Co., New York, 1918

47+ recipes can be Found HERE and printed 

This is the list of recipes found in the booklet.

Table of Contents:
Page 1 - Corn Bread; Spider Corn Bread; Wafer Corn Bread; and Corn Bread with Rye, Barley or Oat Flour. 
Page 2 - Barley Bread; Oatmeal Bread; Rice or Potato Bread; and Nut or Raisin Bread.
Page 3 - Prune Bread; Rye Rolls; Peanut Butter Bread; and Boston Brown Bread.
Page 4 - Corn Meal Biscuits; Oatmeal Biscuits; Potato Biscuits; and Barley or Oat Flour Biscuits.
Page 5 - Peanut Biscuits; Buckwheat Muffins; Sweet Potato Muffins; and Hominy Muffins.
Page 6 - Corn Meal Muffins; Rice Muffins; Barley or Oat Muffins; and Rye Muffins.
Page 7 - Blueberry Muffins; Rice Griddle Cakes; Corn Meal Griddle Cakes; and Buckwheat Cakes.
Page 8 - Buckwheat Coffee Cake; Potato Doughnuts; Egg-less, Milk-less, Butter less Cake (Fruit Cake); and Chocolate Cake.
Page 9 - Prune Cake; Spice Loaf Cake; Royal Sponge Cake; and Raisin Cakes.
Page 10 - Molasses Cakes; Royal Cocoa Drop Cakes; Oatmeal Cookies; and Peanut Cookies.
Page 11 - Oatmeal Macaroons; Hermits; and Old Fashioned Strawberry Short Cakes.

Page 12 - Baked Apple Dumplings; Egg-less Plum Pudding; Pastry; and Cheese Pudding.

Anzac biscuit AKA The War Biscuit

An Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps ( ANZAC) established in World War 1.

It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits keep well during naval transportation.

Here's a recipe  that makes 5 dozen

Anzac biscuits

• • 1/2 cup butter 
    
  • 1 tbsp golden syrup 
    
  • 1/2 tsp bicarbonate of soda 
    
  • 2 tbsp boiling water 
    
  • 1 cup uncooked rolled oats 
    
  • 1 cup desiccated coconut 
    
  • 1 cup plain flour 
    
  • 1 cup brown sugar 
    
  • 2 tsp ginger 

Melt butter and golden syrup in large pan over a low heat. Add bicarbonate of soda mixed with boiling water. Combine dry ingredients in a Mixing Bowl, then pour melted mixture into center and mix to a moist but firm consistency. Drop slightly rounded teaspoonful of mixture on to cold greased tray. Cook for about 15 minutes in a moderate oven. Cool on a wire rack.

You can find Golden Syrup on amazon 

Canning Water –to have on hand in case of an emergency

I found this simple recipe on how to can water from Self Sufficiency Magazine 

Some time ago I saw where people were canning water to have on hand in case of an emergency. This made lots of sense to me (why buy water).

However this summer I was doing A LOT of canning and I needed every jar to can actual food, so I did not worry with water. Now as I am emptying jars while feeding my family I am filling them back up with water, since filled jars take up the same amount of space as empty jars. Also if you don’t have your canner full when doing a batch of something else throw in a jar of water to fill it up etc.

I am using my Tattler reusable lids as well as some used lids… DO NOT USE USED MEDAL LIDS on actual food, they are not really made to be used more than once, but if they don’t seal I am not out of work, time or money when there is only water in the jar. I have not had any of my used lids not seal on my jars of water.

The process is simple, put hot (I use filtered) water in hot jars, and process in water bath for 10 minutes. If you are just filling your canner up with an extra jar you can process as long as the rest of the batch needs to go. Then Next year when I need my jars I will just empty the water and start over.

This is an easy almost free way to help provide for your families, since we never know when we may be with out power or water for an extended period of time.