In 1942, the folks in the Good Housekeeping kitchens spent quite a bit of time finding recipes that would work in a Christmas box for soldiers serving their country. The December issue included an article with the resulting recipes and some tips for packing goodies up to mail.
Here are a few:
- Allow plenty of time for your package to get to its destination. The article mentions several times that only stateside servicemen should be getting boxes of treats. The government actually asked for packages to be free from perishable items when shipping overseas. Even so, transportation of vital military supplies was given higher priority over gift boxes, so a home front housewife needed to prepare for the box to take twice as long as usual to arrive.
- Plan on the box arriving before or after Christmas Day. The armed forces provided good holiday meals to soldiers and getting a box of goodies before or after would extend the celebration.
- Plan with friends and loved ones before shipping. Arranging for boxes to arrive every few days instead of all at once also extended the joy of the holidays.
- Organize a cookie making club. Sharing cookies with others sending off boxes added variety to box contents.
- Weigh and Measure! Servicemen could only receive packages under 70 pounds and with a combined length and width of under 100 inches.
- Add a homey touch to boxes by lining the lids and any divider edges with pretty pantry-shelf paper, and by wrapping smaller boxes of treats with ribbon.
- Address packages carefully and mark them with “Perishable–Handle with Care”.
I chose one recipe to test, and we are going to try them fresh, then seal some up the way they suggest to see how they taste in a week. I wondered how these foods would last and what they would taste like when they got to their recipient. We are also going to put some in a modern airtight container to see if that makes a difference. I’ll let you know how they taste in an update.
Until then, try these Soft Ginger-Date Jumbles.
Soft Ginger-Date Jumbles
- 1/2 c and 2 tbsp shortening
- 1/2 c brown sugar, firmly packed
- 2 eggs, well beaten
- 1 1/2 tsp ginger
- 1/2 c dark molasses
- 1/2 c boiling water
- 3/4 tsp baking soda
- 2 1/2 c sifted all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp mixed cake spice or cinnamon
- 2 c pitted dates, cut up
Work shortening with the back of a spoon until it’s fluffy and creamy. Add brown sugar gradually while continuing to work with a spoon until light. Add eggs and blend. Mix the ginger with molasses and then add it to the shortening mixture. Stir in the boiling water. Sift together the dry ingredients, and then add to the sugar mixture. Add the dates and mix the mixture well. Cover and refrigerate for two hours.
Drop rounded tablespoonfuls onto a greased or oiled cookie sheet about 2.5 inches apart. Bake in a moderately hot oven at 400° F for 10-12 minutes. Makes 2 dozen cookies. You can keep the dough in the refrigerator and bake cookies as needed. You can also substitute raisins for the dates or leave the dates out entirely.
These cookies had mixed reactions at my house. My husband and I loved them, but some of my kids thought they were “just ok”. My 2-year-old devoured them. The cookies were very soft and cake-like. The dates added nice flavor and texture. They had a milder molasses flavor than other similar cookies I’ve tried. I’m really curious to see if they keep their soft cakiness after a week. Look for an update soon!
Happy New Year!