Eggs – Almost Unavailable and then Enough to Export (1875 – 1939)

CAPE ARGUS - 1875, April 27 & 1939, December 19

EGGS! EGGS! EGGS!

Well, Marm, I have been all over the Town

And can’t buy Eggs for less than half a crown

The dozen, and run the chances of a Chicken.

Well, Mary, put on your bonnet quick,

And go to JEFFRIES, get a pack of Egg Powder made by BORWICK,

And as the time is short, and the S.E. blows hard,

You may not at SPOLANDERS’ get Fat, so bring a pound of Lard.

Egg Powder on sale at 41 Plein Street, Opposite Lelie Street, in a direct line with the Foundation Stone of the New Houses of Parliament, and the Time Ball of the Signal Hill, Cape Town.

(THE STAR Johannesburg - 1918, January 26)

CAKE WITHOUT EGGS, MILK OR BUTTER 

The following recipe shows how an appetizing, wholesome cake can be made without expensive ingredients. In most recipes the number of eggs may be reduced one-half or more and often left out altogether by using an additional quantity of Royal Baking Powder, about a teaspoon, in place of each egg omitted. (The old method (fruit cake) called for 2 eggs.)

EGGLESS, MILKLESS, BUTTERLESS CAKE

1 cup brown sugar	1 teaspoon nutmeg
1¼ cups water	1 teaspoon cinnamon
1 cup seeded raisins	½ teaspoon salt
2 ounces citron, cut fine	2 cups flour
⅓ cup shortening	5 teaspoons Royal Baking Powder

DIRECTIONS

Boil sugar, water, fruit, shortening, salt and spices together in saucepan 3 minutes. When cool, add flour and baking powder which have been sifted together; mix well. Bake in loaf pan in moderate oven about 45 minutes.

New book of recipes which economize in eggs and other expensive ingredients mailed free.

Address P. O. Box 219, Cape Town.

ROYAL BAKING POWDER

Makes Home Baking Economical

THE STAR Johannesburg - 1918, January 7

BRITISH FOOD PROBLEMS:

MEAT SHORTAGE

The Meat Shortage is becoming more acute. The Director of Meat Supplies announces a probable restriction by 25 percent in the supplies to butchers compared with October. It is believed the ultimate restriction will be 50 percent.

Lord Rhondda threatens to commandeer cattle if supplies are withheld. The control of the price of fish is fore-shadowed, especially of the kinds consumed by the poorer classes. - Reuter

CAPE ARGUS - 1939, December 19

BRITAIN BUYS MEAT, EGGS, BUTTER, CHEESE AND MAIZE FROM UNION

It is understood that negotiations are proceeding between the British and Union Governments for the export of South African meat to the United Kingdom.

The export of large quantities is not expected, but the meat which is exported will be sent under improved conditions provided by the Meat Control Board.

It is stated on good authority that the exportable egg output of South Africa for the present season has been bought by Great Britain, as well as the exportable output of butter and cheese up to March 31, 1940.

In addition to Britain’s participation in the South African wool market it is understood that it is also supporting the Union maize market.

During the present record season, which has provided an exportable surplus of maize of nearly 1,500,000 tons, the British Government has been the principal buyer through the Maize Control Board. – Sapa-Reuter. 

Granny’s Fruit Bars

CAPE ARGUS - 1939, February 11

Anyone can bake with the help of Royal’s Double Action Baking Powder!

The most inexperienced cook can bake a cake with confidence – if she uses Royal. For this unique Baking Powder has a scientifically regulated “Double Action” that ensures success before it is put into the oven.

The first action takes place in the batter when the leavening process really should begin. The second action takes place in the heat of the oven when the Cream of Tartar completes the regulated raising process ensuring a cake that is light, even-textured and delicious. There is no fear of failure or waste of ingredients if you use this balanced and economical baking powder.

Order a tin of Royal today, and make some “Granny’s Fruit Bars.” They are delicious and nourishing. Especially good for children.

GRANNY’S FRUIT BARS

125 ml butter

375 ml yellow sugar

2 eggs

250 ml raisins cut into quarters

250 ml currants

250 ml dates cut finely

125 ml chopped walnuts

562,5 ml flour (2¼ cups)

250 ml oats

10 ml mixed spice

1,5 ml salt

10 ml Royal Baking Powder

125 ml milk

Cream butter and sugar, add eggs one at a time, beating each in well.

Add cleaned and prepared fruits and oats.

Sieve in the flour, spice, salt and baking powder alternatively with the milk.

Mix well and spread on 2 well-greased Swiss roll tins, 40 x 25 cm (15 x 10 inches).

Bake 10 to 15 minutes in moderate oven 400°F / 200°C.

Cut into bars when cool, and when cold, store in airtight tin.