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| Site Directory General
Information COFFEE |
By
Lori Holuta During the depression years many basic staples were either too scarce or expensive to use. Cooks became creative by necessity, and soon, interesting and sometimes really odd substitutions became commonplace. For example, if a recipe called for two eggs, it was learned that you could leave one egg out and add a tablespoon of cornstarch as the 'second' egg. You'll be amazed at some of the ingredients in the recipes I'll be sharing with you. Keep an open mind though, because they are good. These are very rich, full of chocolate, and utterly delicious. First up - my favorite. The name speaks for itself. When I first saw a recipe for Velveeta Fudge inside a box of the Kraft product, I laughed. But I clipped it out to share with friends, thinking they would also be amused. Later, I was surprised to learn that one of my braver friends had actually tried it out. He's a bachelor and not one to spend much time in the kitchen, but something about this recipe intrigued him. Amazingly, the stuff was great. It was a deep, dense, very rich fudge, and didn't taste the least bit like cheese. Keeping the success of the Velveeta Fudge in mind, I hope you'll give the following recipes a try. The ingredients may sound crazy, but the final products are delicious. |
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Desserts,
being a luxury item, were among the first dishes to have ingredients disappear.
The ultimate recipe of the time was the "Eggless, Milkless, Butterless
Cake" which people still enjoy to this day. It's proof that even when
you have just a little food, you can have your cake, and eat it too! Unfortunately,
that cake did not contain any chocolate, so let's move on to recipes that
actually do.