Vigo County Historical Society

Blend Spry, salt and spices. Add sugar gradually and cream well. Add egg and mix thoroughly. Add molasses and mix. Dissolve soda in water. Add half of flour, then water and soda, then remaining flour, mixing well after each addition. Add raisins and nuts. Spread batter in about 8- by 8-inch squares on two Sprycoated baking sheets. Bake in moderate oven (375 degrees) for 30 minutes. When cool, cut in small squares or rectangles. Makes 4 1/2 dozen cookie bars.

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The above recipe appeared in a pamphlet of "Delicious Desserts Every Day In Spite of Rationing." The pamphlet was printed by the makers of Spry and contained recipes and baking hints through a "special recipe service for Aunt Jenny’s Wartime Better Cook Club." Another pamphlet from Aunt Jenny promoted "17 Ways To Pep Up Lunchbox Meals" for factory workers and children.

During World War II, rationing of everyday household food items challenged the homemaker’s ability to provide healthy meals and special treats for the family. All kinds of recipes and helpful hints were available from food manufacturers. Sugar and butter were two "high-point" items that all homemakers saved ration stamps for. Stirring up a cake for a special occasion or preparing "goodies" to send to the loved one in the service called for creative cooking.

On Feb. 5, "On the Home Front," the first exhibit in a year-long tribute to the 50th Anniversary of the end of World War II, will include a 1940s kitchen where all those meals were prepared.