A WWI baking recpe found in “War Time Recipes” published by Proctor & Gamble Co in 1918
When the United States entered World War I in 1917 food was desperately needed to supply the European civilian and military allies. Herbert Hoover was appointed as head of the U. S. Food Administration and launched a campaign to conserve food. Americans were urged to voluntarily stretch the food supply by cutting waste, substituting plentiful for scarce ingredients and participating in the food-conservation program popularly known as “Hooverizing,” which included wheatless Mondays and Wednesdays, meatless Tuesdays, and porkless Thursdays and Saturdays.
The Food Administration sponsored a program to educate the people about nutrition and food preservation to help persuade them that eating less would not be harmful. Signs and posters proclaimed, “Food Will Win the War” and pitched what became known as the “Doctrine of the Clean Plate.” The National War Garden Commission encouraged Americans to “put the slacker land to use” by growing war gardens and to preserve by canning and drying all the food they could not use while fresh.
This cake is only slightly sweet. It is a cake that answers the age old question, “Is it ok to put a slab of butter on my cake?” with a definitive yes. The cake is great in the afternoon with an espresso and if it is a Saturday you might even attempt an armagnac, cognac or a sweet walnut liqueur. If you just can’t help yourself you could also add another 1/8 cup of honey.
There are a multitude of recipes for round flat bread like this to be found all over Scandinavia. Some made with wholemeal flour and some with finer flour like these ones. If you’ve followed this blog for a while you will have come across a few of them all ready -Ted 🙂
The Danes are big on bread, and our neighbors to the south is known for their excellent bakers. Here is a recipe for a traditional Danish bread often used for those fabelous Danish openfaced sandwiches, and it tastes great.
Tasty crackers, crisp bread, flatbread, wheat loaf and rye loaf baked over the fire or in the oven were served with homemade butter, cheese, honey and ham. It smells fantastic and tastes even better.
Here is a Vikings recipe for crisp bread which are easily altered if you prefer baking your bread in a modern oven. Still, why not try bread making over a fire in the garden or on the grill on the terrace.
Swiss peasant bread goes very well with soups and salads, but is almost unbeatable baked for en evening meal with a little butter and some Swiss cheese. Rye makes bread extra juicy and durable.
Tip: A fun way to let the loaves rise is to put them in a basket so they get a patterned from the weave in the basket. Brush loaves and sprinkle a lot of flour in the basket before you put the dough in it to rise. Make sure you have enough flour so the dough does not cling to the basket as you vault loaves out.
A traditional Swedish cake recipe found on tine.no
Rug is a cereal that provides a rich, juicy flavour, and bread baked with rye has a longer shelf life. These rye cakes are from a very old Swedish recipe and are great to serve piping hot with butter, cheese or jam with a cup of tea or coffee. They are also well suited to serve with a soup or a good salad.
Bye the way, the whole in the middle of the cakes were for putting a wooden rod through them and hanging them from the roof to keep them away from mice and rats.
Tip: There are a lot of good bread you can bake with rye. There are both coarser to finer mill qualities. If you find rye bread a bit heavy and compact, try baking it with sourdough.