March Meeting Loaf

From an
1897
cook book
=======
A March Special
""""""""""""""""

.

This is a Massachusetts dish.
The foundation is a plain rusk,
and in the olden time when it was originated,
the sweetening was homemade Maple Sugar,
and the 'Currants" were dried Blueberries or Huckleberries.
In the morning;
put together
1 c. Yeast,
1 c. Sugar,
3 c. Milk,
and Flour enough to make a thick sponge.
At night,
add 1 c. Sugar,
1 c. Shortening,
1/2 Butter,
1/2 Lard,
and 2 c. Currants.
Add an Egg, if you choose,
and Flour enough to stiffen.
Let it rise over night.
The next morning knead,
and put in pans to rise.

.

In New Hampshire,
this goes by the name of
"Election Cake."
= = = = =

Pork Cake

From a
1911
cook book
========

.

1/2 lb. Salt Pork, {Fat only), and chopped perfectly fine.
1 1/2 c. Sugar
1 c. Molasses
1/2 pt. Boiling Coffee
1/2 lb. Raisins
1 Tbsp. Cinnamon
1 tsp. Cloves
1 tsp. Ginger
1 tsp. Baking Soda
enough Flour, just to make stiff
.
.

Mix all ingredients together well,
and bake.
=======

Springerlein (German Recipe)

From a
1909
cook book
||||||||||||

.

1 c. Powdered Sugar
4 Eggs
1 Lemon Rind, {grated
4 c. Flour
1/2 tsp. Baking Powder
.

Beat the Eggs thoroughly with the Sugar,
add the grated Lemon Rind,
Flour,
and Baking Powder,
sifted with the Flour,
and mix quickly into Loaf shape
without much handling.
Set in a cool place for 2 hours.
Flour a baking board,
roll out the Dough to 1/4 of an inch thick,
dust the mold with Flour,
press the Springerlein on it
tightly but firmly,
then turn it over
and carefully remove the Cakes.
Cut off surplus Dough,
put in the remainder,
and mold more.
Use as little Flour as possible in rolling out.
Put a cloth on the table,
sprinkle it with Aniseed,
lay the Cakes on it,
and let stand 12 hours in a cool room.
Bake in Buttered pans.
::::::::::::::::::::::::::::::

Mahogany Cakes

From a
1902
cook book
"""""""""""""

1 c. Sweet Milk
1 Large Egg
1 c. Flour
.

Mix well,

and bake in cups

for 30 minutes

in a quick oven.

.

This is an excellent

Breakfast Cake.

= = = = =

Cinnamon Flop

From a
1923
cook book
=======

.

1 c. Sugar
1 scant c. milk
2 Tbsp. Butter
2 1/2 c. Flour
3 tsp. Baking Powder
.

Cream Butter,
add Sugar,
1/2 of the Milk,
1/2 of the Flour sifted,
then the remainder of each,
then Salt,
and Baking Powder.
Mix well.
Bake in a moderate oven,
in a pan for a Sheet Cake.

.

When partly cold...
spread top with the following Icing:

1 c. Sugar
3/4 c. Butter
Cinnamon to taste
.

Cream the Butter,
add Sugar and Cinnamon.
:::::::::::::::::::::::::::::::::::

Snow Drops

From a
1915
cook book
;;;;;;;;;;;;;;;

.

1 c. Butter
5 Egg Whites
3 c. Flour
3/4 tsp. Cream of Tartar
2 c. Sugar
1 teacup, (=1/2 cup) Sweet Milk
1/3 tsp. Baking Soda
.

Flavor with Vanilla.
Bake in gem pans, or small round fluted tins.
Nice with Ice-Cream.
"""""""""""""""""""""""""

Rich Chocolate Cakes

From a
1928
cook book
``````````

.

1/2 c. Butter
1 c. Sugar
2 Eggs
3/4 c. Milk
2 c. Flour
2 tsp. Baking Powder
1/4 tsp. Salt
1/4 tsp. Baking Soda
1 tsp. Vanilla
2 1/2 squares Chocolate, {melted

.

Cream Butter thoroughly;
add Sugar a little at a time;
separate Yolks and Whites of Eggs.
Beat Yolks until creamy.
Add Yolks to creamed Butter and Sugar;
mix thoroughly.
Add alternately a little at a time
Milk and Flour,
which has been sifted with the
Baking Powder,
Salt,
and Baking Soda.
Then add Vanilla and melted Chocolate.
Fold in stiffly beaten Egg Whites.
Put into greased tins,
bake in a moderate oven at 375 F.
for about 25 minutes.
Cover with soft Chocolate Icing.
~~~~~~~~~~~~~~~~~~~~~~

.

Makes 16 Cakes

Coffee Fruit Cake

From a
1928
cook book
~~~~~~~~

.

1/2 c. Butter
1 c. Light Brown Sugar
2 Eggs
1/4 c. Strong Coffee
1/3 c. Cream, (or Milk)
1 3/4 c. Flour
3 tsp. Baking Powder
1/2 lb. Raisins
1/8 lb. Sliced Citron
1/4 lb. Figs, {cut in strips
.

Cream Butter;
add Sugar;
add Egg Yolks,
add Strong Coffee
and Cream;
sift together the Flour and Baking Powder
and add slowly;
add the Fruit,
which has been slightly Floured
and fold in beaten Egg Whites.
Put in greased tube loaf pan
in a moderate oven at 325 F.,
and increase to 350 F.,
baking from 60 to 90 minutes.
::::::::::::::::::::::::::::::::::::::::

Watermelon Cake

From a
1915
cook book
`````````

.

White Part
.

2 c. White Sugar
2/3 c. Sweet Milk
5 Egg Whites
2/3 c. Butter
3 c. Flour
2 1/2 tsp. Baking Powder
---------------------------------
.

Red Part
.

5 Egg Yolks
1/3 c. Butter
1/2 lb. Raisins, {left whole and well dredged with Flour
1 c. Red Sugar Sand, bright
1/3 c. Sweet Milk
2 c. Flour
2 1/2 tsp. Baking Powder
.
.

Put the Red Batter in the center of the pan
and pour the White Batter around the outside.
It is better that two persons should fill the pan.
This will be found to be a delicious and ornamental dish.
1 c. of Blanched Almonds may be cut in halves
and stirred in the White Part
with a very good effect.
0000000000000000

Snow-mountain Cake

From a
1902
cook book
^^^^^^^^

.

Cream until very light
1/2 pt. of Butter;
add slowly,
stirring all the time,
1 pt. of pulverized White Sugar,
and when the mixture is light,
add 1/2 pt. of New Milk;
when well mixed,
add the Yolks of 5 Eggs.
Rub thoroughly into
1 heaping Qt. of Flour,
2 tsp. of Baking Powder,
sift,
then stir in the Butter,
alternating with the beaten Whites of 3 of the Eggs,
reserving the other 2 for the Icing.
Either bake in pans or jelly-plates;
in the latter case,
put a Chocolate Icing between the layers
of 3 of the Cakes,
and the other 3 the beaten Whites of the 2 Eggs,
adding 4 tsp. of fine Powdered Sugar;
on top of each layer of Cake and Icing.
Put on Grated Coconut. {optional.
~~~~~~~~~~~~~~~~~~~~~~~~~~~

Strawberry Puffs

From a
1928
cook book
*********

.

1 c. Boiling Water
1/2 c. Shortening
1 c. Flour
1/8 tsp. Salt
3 Eggs
2 tsp. Baking Powder
.

Heat Water and Shortening in saucepan
until it boils up well;
add all at once Flour sifted with Salt
and stir vigorously.
Remove from fire as soon as mixed;
cool, and mix in unbeaten Eggs,
one at a time;
add Baking Powder;
mix and drop by spoonfuls
1 1/2 inches apart on greased tin;
shape into circular form with wet spoon.
Bake in hot oven at 450 F.
and after 10 minutes reduce the heat to about 400 F.,
baking 25 minutes or until Puffs are light brown
and thoroughly cooked.
Cut with a sharp knife near the base
to admit following filling:

.

Strawberry Filling

.

1 Egg White, { unbeaten
1/2 c. Granulated Sugar, OR 3/4 c. Powdered Sugar
1/2 c. drained Strawberry Pulp
1/4 tsp. Baking Powder
.

Place all in a bowl
and beat with wire egg whip until very stiff.

.

( If desired, cover with following Icing ):

.

Fresh Strawberry Icing

Crush 5 or 6 large Strawberries
with a little Sugar
and a few drops Lemon Juice,
and let stand until juicy;
then mix in gradually
1 1/2 c. Confectioner's Sugar;
spread on top of each Puff.

.

( Makes 20 Puffs )
oooooooooooooooooooo

Crumpets

From a
1928
cook book
- - - - - - - - -

.

2 Eggs
1 1/2 c. Milk
4 Tbsp. Shortening, (melted)
1 tsp. Salt
1 Tbsp. Sugar
4 tsp. Baking Powder
2 1/2 c. Flour
.

Add beaten Eggs and Milk to melted Shortening
and beat well.
Add Salt,
Sugar,
and Baking Powder
sifted with the Flour.
Put greased Muffin rings (large size)
on hot slightly greased griddle or frying pan;
fill 2/3 full with Batter;
cook slowly until brown and puffed up;
turn with pancake turner and cook other side.
Split while hot,
Butter and serve with Cottage Cheese.

.

Makes 12 Crumpets.
============

Short Bread

From a
1902
cook book
-----------

.

Take 4 oz. of Butter
and 4 oz. of Home-Cured Lard.
Put these into 1 lb. of Flour.
Make a little hole or well in the centre of the Mixture,
and sift in 4 oz. of fine Castor Sugar
dissolved with a dessert-spoon of Water.
Work the whole into a smooth paste on the baking-board,
roll out, and cut it into round Cakes 1/2 an inch thick.
Pinch up the edges,
ornament with strips of Orange Peel,
and, if liked,
with a few Caraway-seeds.
Bake the Cakes a delicate brown color in a slow oven.
oooooooooooooooooooooooooooooo

Jelly Rolls

From an
1897
cook book
@@@@@@

.

Break 4 Eggs in a deep bowl,
and beat with
1 c. Sugar until quite light;
add 1 c. Flour,
measured after sifting,
and 1 1/2 tsp. Baking Powder,
sifted with the Flour,
beat all together until light and creamy;
pour into a long shallow pan,
and bake in a quick oven
until the Cake shrinks away from the sides of the pan.
While the Cake is baking spread the cloth,
dusted with Powdered Sugar,
on which to turn the Cake.
Remove the top from a glass of Jelly,
and,
with a silver knife,
stir the Jelly,
breaking it as much as possible,
but not mushing it.
When the Cake is turned out onto the Sugared cloth
spread the Jelly on the bottom of it quickly,
and roll at once,
rolling the cloth around it
and allowing it to steam before setting away.
It is attention to the little details given above
that makes the difference between
a nice Cake,
and a poor one.
@@@@@@@@

Fruit Cake

From a
1920
cook book
:::::::::::::::
a Christmas Speciel

.

.

1 lb. Currants
1 lb. Raisins
1/2 lb. Citron, (cut in small pieces)
1 c. Nut Meats, (broken)
the Juice of 1 Lemon
the Grated Rind of 1 Lemon
the Grated Rind of 1 Orange
1 c. Molasses
2 Eggs
2 c. Flour
1 tsp. Cinnamon
1 tsp. Nutmeg
1/2 tsp. Cloves
1/2 tsp. Salt
1 c. Light Brown Sugar
1 scant c. Butter
1/2 c. Coffee with 1 tsp. Baking Soda dissolved in it
.
.

Mix all ingredients together with the fingers
and let it stand over night.
In the morning,
Butter and line with paper
2 Bread pans.
Put the Cake in the pans
and bake 2 hours over a low flame.
=======================

NEW YEAR'S Cakes (or Caraway cookies)

From a
1947
cook book
=======
a NEW YEAR'S
Special
*******

.

1/2 c. Butter
1 Egg
1/2 tsp. Salt
3/4 c. Milk
1 c. Sugar
2 c. Flour
2 tsp. Baking Powder
1 1/2 Tbsp. Caraway Seeds
.

Cream Butter, add Sugar and Egg.
Sift dry ingredients,
add alternately with Milk
and roll 1/2 inch thick.
Bake on greased baking sheet at 380 degrees
for about 12 to 15 minutes.
==================

"Stirred Up" Cake

Found in a
cook book
from the
1920's
````````

.

1 c. Sugar
1 c. Flour
2 Eggs
1/2 tsp. Salt
1 tsp. Cream of Tartar
1/4 c. Butter
some Milk
some Vanilla
1/2 tsp. Baking Soda
.

Sift the
Flour,
Sugar,
Baking Soda,
Cream of Tartar,
and Salt
together twice.
Put Butter in tin measuring cup and melt it.
Break the Eggs into the cup containing the Butter
and then fill the remaining space with Milk.
Pour this on the Sifted Ingredients.
Beat vigorously and add Vanilla.
~~~~~~~~~~~~~~~~~~~~~~~

Raised Doughnuts

From an
1897
cook book
ooooooooo

.

Add to 1 pt. of Milk-Bread Dough
1 Egg,
1/2 c. of Sugar,
1/4 tsp. of Baking Soda,
and 1/2 pt. of Warm Milk.
Add Flour enough to knead,
and let it rise until morning,
when it should be cut and fried
without remolding.
oooooooooooooo

PIPPARKAKA-TARTA

From a
very old
cook book
(no date)
\\\\\\\\\

.

2 c. Sugar
2 Eggs
1 c. Sour Cream
1 tsp. Clover
1 tsp. Allspice
1 tsp. Cinnamon
1 tsp. Ginger
1 tsp. Baking Soda
2 1/2 c. Flour
.

Mix together well;
Bake in round cake pan.
~~~~~~~~~~~~~~~~

Cider Cake

From an
1888
cook book
~~~~~~~~~

.

5 c. Flour
3 c. Sugar
1 c. Butter
5 Eggs
2 tsp. Baking Soda
2 c. Cider
.

Work the Butter to Cream;
beat Eggs and Sugar together;
dissolve the Baking Soda in the Cider,
and pour it on the Flour;
Spice to taste.
When the oven is ready,
mix all together and bake.
==================