Thursday, January 18, 2018

COCOA

This is taken from the White House Cookbook, 1894.

Six tablespoonfuls of cocoa to each pint of water, as much milk as water, sugar to taste. Rub cocoa smooth in a little cold water; have ready on the fire a pint of boiling water; stir in grated cocoa paste. Boil twenty minutes, add milk and boil five minutes more, stirring often. Sweeten in cups so as to suit different tastes.

Note: File Photo

FANNIE FARMER QUIOTE

"Progress in civilization has been accompanied by progress in cookery."
                                                                     -Fannie Farmer

Wednesday, January 17, 2018

SOUR CREAM RAISIN PIE

This recipe is from an old Iowa church cookbook.

1 cup sour cream
3 eggs
1 cup sugar
1/2 cup raisins
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

Mix all ingredients together in a medium bowl. Pour into the unbaked pie shell and bake at 350 degrees for approximately 1 hour until done.

 File Photo Courtesy of dianasdesserts

Monday, January 15, 2018

WALNUT BUNDT CAKE

This recipe is from an old church cookbook.

1 cup soft shortening
3/4 cup milk
4 eggs, unbeaten
3 cups sifted cake flour
1 3/4 cups sugar
2 tsps baking powder
1 1/2 tsps salt
2 tsps vanilla extract
1 cup very finely chopped walnuts

Preheat oven to 375 degrees.

Into a large bowl sift flour with sugar, baking powder and salt. Drop in shortening and 2 eggs; pour in milk and vanilla. Beat 2 minutes at medium speed. Add 2 eggs, beat as before. Fold in nuts. Turn into greased Bundt pan or tube pan. Bake 1 hour. Cool 10 to 15 minutes before removing from pan. Cool. Make a glaze by combining 2 tablespoons light corn syrup and 2 teaspoons butter or margarine in a small saucepan. Boil 3 minutes but no longer. Place walnut halves or pieces on top of cake, if desired. Pour the boiled glaze over the top allowing to run down the sides. Note: This cake freezes well.

 Note: File photo credited to veryveryquiet

ADVICE FROM 1949

This is not a recipe but it does mention doing the dishes! I love this and just had to share. My, how times have changed!


Saturday, January 13, 2018

ELLEN'S CARROT CAKE BARS

This recipe is from an old midwestern community cookbook.

2 1/2 cups flour
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 tsp soda (level)
1 tsp salt (level)
1 tsp cinnamon (level)
3 small jars carrot baby food
1/2 cup chopped nutmeats

ICING:
3 1/2 cups powdered sugar
1 pkg (8 oz) cream cheese, room temp
1/2 cup soft oleo
1 tsp vanilla

Preheat oven to 350 degrees.

Combine all the cake ingredients and mix with an electric mixer for 3 or 4 minutes. Bake in a well greased cookie sheet pan with sides for 25 to 30 minutes. When cooled, mix all the icing ingredients together and frost the cake. Cut into bars.

 Note: File Photo

Friday, January 12, 2018

SWEET AND SOUR POT ROAST

This recipe is from an old handmade cookbook from Southern Indiana.

1 chuck roast (approximately 3 1/2 lbs)
2 tbsps fat
2 onions, chopped
1 bay leaf
1 tsp salt
1/2 cup water
2 tbsps brown sugar
1/4 cup catsup
2 tsps vinegar

Brown meat in the fat. Add remaining ingredients. Cover and simmer 1 hour and 30 minutes.

 Note: This is a file photo.

Thursday, January 11, 2018

HOT COCOA

1/2 cup sugar
1/4 cup cocoa (not hot chocolate mix)
dash of salt, optional
1/3 cup hot water
4 cups milk
3/4 tsp vanilla extract
Sweetened whipped cream, optional

In a medium saucepan, combine the sugar, cocoa, and salt; blend in the water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir for 2 minutes. Add milk; stir and heat to serving temperature. DO NOT BOIL! Remove from the heat and add vanilla. Beat with a rotary beater or wire whisk until foamy. Serve in cups or mugs topped with the sweetened whipped cream, if desired.

Options: For Christmas, use 1/2 tsp vanilla extract and 1/4 tsp peppermint extract. Top with miniature marshmallows and put a candy cane in the mug as a stirrer.

Instead of the sweetened whipped cream, use marshmallow cream.

Add a teaspoon of instant coffee granules into the hot water for a mocha-flavored hot chocolate.

 File Photo

Tuesday, January 9, 2018

VIRGINIA CORN FRITTERS

In memory of a "Dear Old Southern Mammy, Aunt Caroline". This recipe book is from 1922.

1 can corn,
1/2 cup milk,
1/2 cup dry and sifted crumbs,
1 tsp salt,
1 tsp baking powder,
1 egg well beaten,
1 tablespoon flour.

Chop the corn and add other ingredients in the order given. Drop from a tablespoon into hot, deep fat and fry until brown.


CARROT, APPLE, AND RAISIN SALAD

This recipe was popular in my childhood.

2 cups grated carrots
2 cups finely chopped apples
1/2 tsp lemon juice
1 cup raisins
1/4 cup chopped nuts
1/3 cup mayonnaise

After chopping apples, toss with 1/2 teaspoon lemon juice. Combine with the remaining ingredients, mix well. Sprinkle a few chopped nuts on top for garnish, if desired. Cover and refrigerate until serving time. Refrigerate any leftovers.

 Note: This is a Kraft Foods Photo