Monday, March 20, 2017

Recipes From the Early 1900s

Sponge Cake ~~~~~Bertha Tanner

1 Cup sugar
6 eggs
1 Tbs lemon
3 Tbs cold water
1 tsp baking powder
1/2 tsp salt
1/2 teacup of flour
1/2 teacup of potato starch

Separate  eggs, beat egg yolks with sugar,
mix with other ingredients
Mix whites, blend into other mixture
Sugar the pan.   No temperature given.

Sponge Cake ~~~~~~~Mrs. Paxman

4 Egg yolks
3 Tbs cold water
1 cup sugar
1 1/2 Tbs cornstarch in cup and fill cup with flour
1  1/4 tsp of baking powder
Whites of 4 eggs

Beat yolks with water til thickened
Add additional ingredients
Add egg whites beaten
No temperature given
(filling below)

Filling~~~~~~~~Mrs. Paxman

7/8 cup of sugar
1/8 cup flour
2 eggs
2 cups scalded milk
1/2 tsp butter cream
add powder sugar until thick
add warm dressing???

Doughnuts~~~~~Bertha Tanner

2 teacups of buttermilk
1 teacup of cream  (sweet or sour)
3 eggs
1 tsp soda
1 teacup of sugar
1 tsp of baking powder
Blend to make a soft dough  and fry.

Baker's Gingersnaps ~~~~~~~~Mina Peterson

1 Cup each of sugar, molasses and butter
1 tsp soda
1 Tbs ginger
1/2 tsp of black pepper
Nearly 1 cup of lukewarm water

Dissolve the soda in lukewarm water.
Mix all together; add flour to make a soft dough.
Punch of pieces the size of marbles.
Place in pan with space between to allow for spreading.

Hot Water Cake  ~~~~~~Mrs. Paxman

Cream 1/2 cup sugar with 1/2 cup lard
Add 1/2 cup molasses
2 1/2 cups of flour with a scant tsp of soda
Add  1 tsp each of nutmeg, cinnamon, allspice and cloves.
Last of All, Add 1 cup of boiling hot water.

Friday, July 19, 2013

Alice P. Hafen Carrot Cake

3/4 Cup Oil - 1/4 Cup pineapple juice
2 Cups of sugar
3 eggs
2 Cups shredded carrots
2 tsp. vanilla
1 small can of crushed pineapple juice (drained 1 cup)
1 tsp. cinammon
1 Cup choppd nuts
1 Cup raisins or dates
1 tsp. salt
1 tsp. soda
3 Cups of flour

Beat oil, sugar and eggs, add carrots, pineapple.
Sift dry ingredients and add to first mixture
Add vanilla, nuts, raisins
Bake in 9x13 pan that has been greased and floured
Bake at 350 degrees  for 45 minutes

Carrot Cake Icing

4 ounces of cream cheese (room temperature)
1 square of margarine or butter
2 Cups of confectionary sugar
1 tsp. vanilla
1 to 2 tbs. of milk

Mix til smooth and spread on cooled cake