Dear Readers: We recently shared a recipe for eggless, milkless butterless cake and some interesting information about its history. We have since received some interesting additions about the recipe from our fabulous readers and want to share them with you.
Mrs. Albert D. Marley of Agoura Hills, Calif., sent us a photocopy of a booklet titled Best War Time Recipes with a copyright date of 1918. There is an introduction from the United States Food Administration dated Aug. 1, 1917, explaining that the use of coarse flour was recommended by the Conservation Division of the Food Administration so that wheat could be exported for the war effort.
Barbara Belitz of Santa Ana, Calif., sent us a recipe from an old cookbook.
Loretta Drew of Garden Grove, Calif., says: "I was so surprised to see the recipe for War Cake like my mother made when I was a little girl. I've had that recipe for over 60 years. I was married in 1941, so if it is a war recipe, it has to be from World War I. I had always wondered if it was a Depression recipe, but World War I is more like it."
Germaine A. Montour of Brainerd, Minn., also sent in the recipe that she got from her mother-in-law more than 50 years ago.
Louise Dalzell of Huntsville, Ala., says: "I bake the cake many times and use the basic recipe for my fruitcakes. I add candied cherries, pineapples, nuts and other candied fruit and get many compliments as I use the cake for Christmas presents."
Marjorie Gallun of Lanham, Md., says: "I have a recipe handwritten by my grandmother prior to World War II. She called it Ladies Aid Cake -- the reason being that she got the recipe from her Ladies Club at her church during World War I."
I want to send out a thank-you to all the readers who took time out of their busy days to drop us a note! -- Heloise
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