I remember War Cakes -- as noted, called that because of the rationing of dairy products and other basics we take for granted. My grandmother was quite a baker (as well as a quilter that worked until she was 30+ as a seamstress from the 1890s). Her cardinal rules for baking included sifting the flour, usually twice, and using cake flour when baking cakes. When cake flour wasn't available, you put two tablespoons of corn starch in the cup before spooning in the flour -- then sifting twice before remeasuring. She would probably choke at the way I cook -- or the shortcuts we have to sew!