Wednesday, September 28, 2011

Fruit Tea Punch - 1926

Drain 2 cups Del Monte Fruits for Salad (fruit cocktail) and cut fruit in small pieces. Pour 1 quart boiling water over 3 tablespoons Ceylon tea and steep 5 minutes. Strain and cool, adding 3 tablespoons sugar, 3 slices lemon, 6 cloves and syrup drained from fruit. When thoroughly chilled pour over fruit in glasses and garnish with a sprig of mint. This amount serves about 15 persons.

Source: The Del Monte Fruit Book, copyright 1926, California Packing Corporation, San Francisco, CA

Thursday, September 22, 2011

Grand Operas - 1936

2 cups sugar
2/3 cup heavy cream
1 cup milk
4 Tablespoons light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup broken pecans
4 squares Baker's chocolate

Combine sugar, cream, milk, corn syrup, and salt, and heat until sugar is dissolved and mixture boils, stirring constantly. Continue cooking, stirring constantly. Continue cooking, stirring occasionally, until a small amount of syrup forms a soft ball in cold water (234 degrees F). Cook to lukewarm (110 degrees F) and add vanilla. Beat until mixture begins to thicken; then add nuts and continue beating only until mixture loses its gloss. Turn at once into greased pan, 8x8 inches. Cool. Heat chocolate over boiling water until partly melted; then remove from boiling water and stir it rapidly until entirely melted. Pour over candy. Cool until firm. Cut in squares. Makes 64 pieces.

Source: Chocolate Candies You Can Make, copyright 1936, General Foods Corporation

Wednesday, September 21, 2011

Lifebuoy Health Soap Ad - 1937

Source: Woman's World Magazine, April 1937

Ham With Orange - 1937

6 servings fried ham (1 1/2 lbs.)
2 tablespoons flour
2 cups orange juice
2 to 3 oranges for slices

Fry ham. Add flour to 2 tablespoons of fat from frying ham and cook until lightly browned. Add orange juice, stirring well to avoid lumps. Cook 5 minutes or until sauce is thick. Pour sauce around ham on serving dish. Garnish with parsley and orange slices. Serves 6.

Source: Sunkist Recipes for Everyday, copyright 1937, California Fruit Growers Exchange, Los Angeles, CA

Tuesday, September 20, 2011

Children's Rusks - 1916

1 cake yeast
2 cups milk, scalded and cooled
1 Tablespoon sugar
6 cups sifted flour
1/2 cup butter
1 cup sugar
1 egg
1 cup currants
1/2 teaspoon salt

Dissolve the yeast and one tablespoon sugar in lukewarm milk, and add to it three cups of flour to make an ordinary sponge. Beat well. Cover and set aside in a warm place to rise, for about an hour.

When light, add to it the butter and sugar creamed, egg well beaten, the currants, which have previously been floured, and the remainder of the flour, or sufficient to make a moderately soft dough, and salt with the last of the flour.

Knead lightly, place in greased bowl, cover and set aside in a warm place, free from draft, to rise for about two to two and one-half hours. When well-risen, turn out on a kneading board and mould into rolls. Place in well-greased pans, cover and let rise again for about one hour, or until double in bulk.

Brush with egg diluted with milk. Bake in a hot oven (400) for about fifteen or twenty minutes. Upon removing from oven sprinkle with powdered sugar.

Source: Excellent Recipes for Baking Raised Breads, copyright 1916, The Fleishmann Company

Sunday, September 18, 2011

Date and Cheese Bread - 1930s

4 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 Tablespoons shortening
1/2 cup grated cheese
3/4 cup molasses
3/4 cup dates
1 1/2 cups milk

Sift the flour with the baking powder, soda, and salt 3 times; rub in the cheese and the shortening, stir in the chopped dates, pour in the milk combined with the molasses. Mix thoroughly. Turn into well buttered bread pan and smooth out with the back of a spoon dipped in cold water. Bake about 1 hour in a moderate oven (350). Rub the top with butter, let cool in pan placed on a cake rack so that the air circulates under it.

Source: Grandma's Old Fashioned Molasses Recipes, copyright 1930s, Boston Molasses Company,                    Boston, MA

Thursday, September 8, 2011

Dutch Cherry Cake - 1937

1/4 cup margarine, melted
2 cups canned red cherries
1 1/2 cups sifted flour
1/4 teaspoon salt
3/4 cup sugar
2 eggs, separated
1/2 cup milk
1 teaspoon vanilla
3 teaspoons baking powder

Drain cherries, saving juice. Sift flour once, measure, add baking powder, salt and 1/2 cup of sugar and sift together three times. Beat egg yolks and combine with milk, vanilla and melted margarine. Add liquids to flour all at once and beat until smooth. Fold in cherries and egg whites which have been beaten until stiff, but not dry, with remaining sugar. Bake in well buttered pan 7 x 11 x 1 1/2 inches in moderate oven (350) 50 minutes or until done. Serve either hot or cold with hot Cherry Sauce on top of cake. Serves 10 to 12.

Cherry Sauce

1 Tablespoon margarine
1/4 cup sugar
1 1/2 Tablespoons cornstarch
1/4 cup cold water
1/8 teaspoon almond extract
1 cup juice from cherries
1 cup cherries

Bring cherry juice to a boil. combine cornstarch, sugar, and cold water and add to hot juice. Stir constantly until sauce boils. Remove from heat and add margarine, almond extract, and cherries. Serve over cake.

Source: Cakes and Cookies With Personality, copyright 1937, by The Best Foods, Inc., New York, NY

Wednesday, September 7, 2011

How to Remove Spots and Stains - 1930s

Source: Homekeeper's Helper, Keokuk Medicine Company, 1930s

Tuesday, September 6, 2011

Prince of Wales Cake - 1930

1 cup brown sugar
3 eggs (keep whites of 2 for frosting)
1 cup sour cream
2/3 pound of raisins
1 tsp soda
2 cups flour
1 tsp cinnamon
1/2 tsp salt
1/8 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup oil

Wash the raisins well in warm water, first dividing them and keeping one-third apart from the rest. Dry them with a cloth and spread out for a few minutes. Then put them through a food chopper, the two portions separately, putting aside the one-third for the frosting.

Mix together the brown sugar, yolks of 3 eggs and white of 1 egg. Add the sour cream and the larger portion of raisins. Stir in the dry ingredients which have been sifted together and add the oil. Bake in a moderate oven (350) in a loaf pan for 50 minutes, or in a shallow one for 35 minutes. Cover with a boiled frosting to which 1/3 pound of chopped raisins has been added.

Source: Everyday Recipes, copyright 1930, The Wesson Oil People, New Orleans, LA