Boyle McCauley News

Since 1979 • May 2020 • Circulation 5500

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Reminiscing About Recipes

I just finished delivering and reading my October issue of Boyle McCauley News. The Ration Cake reminded me of an advertisement which I bought a few years ago at The Wild Rose Antique Sale. The ad was for Magic Baking Powder and came from a wartime Canadian magazine (it might have been Chatelaine). There is a recipe for Gold Cake which includes a recipe for Sugarless Icing.

The Ration Cake also reminded me of a story my Mother liked to tell. She baked an Upside Down Peach Cake and used up a good many ration coupons. As she was taking it out of the oven she dropped it on the floor. People asked, “What did you do?” She replied, “We had it for supper.” She was not going to let a few germs eat up her ration coupons.

She also told the terrible story about being in a grocery store in Montreal during WWII and I was about two years old. Somehow, I got hold of an egg carton and dropped it on the floor breaking, every egg. My mother had to pay for the broken eggs and use up valuable ration coupons. My mother also said people could not buy bananas during the War. I guess the ships were too busy doing other things.

3 tbs. butter
Yolks of 3 eggs
1 tsp flavouring extract
1 ½ cups of flour
3 tsp. Magic Baking Powder
½ cup of milk

Cream butter; add sugar slowly; add egg yolks which have been beaten until thick; add flavouring. Sift together flour and baking powder; add alternately with milk to first mixture. Bake in two 7” greased layer-cake pans in moderate oven at 375 F.



1 egg white
½ cup maple syrup
1/8 tsp. salt
¼ cup cocoa
½ tsp vanilla

Put egg white, maple syrup and salt in top of double boiler over boiling water and beat with rotary beater for 9 minutes. Remove from heat and fold in cocoa gradually and carefully. Blend completely. Add vanilla and spread over cake.

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