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

Tuesday, February 5, 2013

Starch Cake ~ Anna Gunderson ~ Saga of the Sanpitch 1976

Starch Cake, made by my mother-in-law, Cecilia Gunderson was as traditional for mothers with new babies in Mt. Pleasant as turkey is for Thanksgiving.

As soon as she heard of a new baby in town or someone being sick, she popped a cake in the oven walked miles to deliver.

Making a cake in those days was work; especially a starch cake, for which you had to make your own potato starch and supply your own eggs.  The day of the cake making started out by building a good hot fire in the kitchen range with wood and coal.   The ingredients consisting of 8 eggs, 1 1/2 cups of sugar, and 3/4 cup of potato starch were carefully measured out on the big round table in the center of her kitchen.  First, she would separate the egg whites and beat them with a hand beater until they were stiff.  Next, she beat the egg yolks with a wire spoon until light and fluffy.  Then the sugar was added very slowly and beaten until the granules were dissolved.  The potato starch was also sprinkled in slowly, and last of all the egg whites folded in gently.

The thick fluffy batter was poured into a 16 inch dripper and placed in the hot oven for 10 minutes or more.  As the heat had to be reduced gradually, she would use a small fire shovel and lift the hot coals out of the firebox until it was the temperature she wanted.  In about an hour the golden brown cake was removed from the oven with tender crust that took the place of a good frosting.

Her cakes, which she sold for $1.00 each, were also in great demand for parties, weddings, birthdays, clubs, and banquets.

As I watched and helped her make hundreds of cakes, I learned the art of making starch cake, which has become a tradition in our family as well.  Whenever I have club or the family comes home, they expect to have "starch cake", just like my mother-in-law used to make.  Although I bake it in an electric oven with a glass window and can regulate the heat with a little knob, I have never improved on the texture and beauty of her cakes.