One way to stretch the supply of wheat during World War I was to use whole wheat instead of the more finely milled and sifted white flour. This plan was not without controversy. The editor of the influential newspaper Northwestern Miller editorialized in no uncertain terms: "By whatever sophistry it may be supported, every argument for increased extraction flour [whole wheat], mixed flour or flour otherwise debased is an argument for a deceptive gain in volume at the cost of more than commensurate loss in nutritive value."
2 1-oz. squares baking chocolate
1 cup brown sugar, firmly packed
1/2 cup milk
2 cups whole wheat flour
1/2 teaspoon salt
1/2 cup chopped raisins
1/2 cup chopped nuts
Preheat oven to 350 degrees F. Stir chocolate into melted shortening over low heat until it is melted. Stir into brown sugar and add lightly beaten eggs. Stir in milk and then flour and salt. Mix well. Add chopped raisins and nuts. Drop by teaspoon onto lightly greased baking sheets. Bake until just lightly browned, about 8 –12 minutes. May take longer, but best to check early as they can burn easily.
Remove and cool on a wire rack.
Easy Herbert Hoover World War I Cake
2 cups brown sugar
2 cups hot water
2 tablespoons lard (or butter)
1 teaspoon salt, optional
1 teaspoon ground cloves
1 teaspoon cinnamon
1 package (8 ounces) raisins, chopped
1 teaspoon baking soda
3 cups flour
Preheat oven to 350 degrees F. Put everything but soda and flour into a medium saucepan. Bring to a boil over medium heat, stirring frequently. Boil 5 minutes after it bubbles, then cool. Stir in soda and flour. Put batter into a lightly greased loaf pan. Bake 45 minutes. Cake keeps fresh a long time and can “be sent to men at the front.”