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Wacky Cake
WACKY CAKE THE TAMPA TRIBUNE
3 cups flour 2 tablespoons vanilla
2 cups sugar 2 teaspoons baking soda
6 tablespoons cocoa 2 teaspoons vinegar
1 teaspoon salt 2 cups warm water
In a 8x8" or 9x9" cake pan, mix flour, sugar,
cocoa and salt. Make 3 holes in the mixture.
In one, put vanilla; in second, put baking soda
and in third, put vinegar. Add warm water.
Mix well, till all lumps disappear. Bake at
350 degrees for 35 minutes.
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# Wacky Cake
*The Tampa Tribune*
## Ingredients
- 3 cups flour
- 2 cups sugar
- 6 Tbsp cocoa
- 1 tsp salt
- 2 tsp vanilla
- 2 tsp baking soda
- 2 tsp vinegar
- 2 cups warm water
## Instructions
1. In an 8x8" or 9x9" cake pan, mix flour, sugar, cocoa, and salt.
2. Make 3 holes in the mixture.
3. In one hole, put vanilla; in the second, put baking soda; and in the third, put vinegar.
4. Add warm water.
5. Mix well until all lumps disappear.
6. Bake at 350°F for 35 minutes.
## Editor's Notes
- **"2 tablespoons vanilla"** — This is an unusually large amount of vanilla; however, it is clearly printed as "2 tablespoons" on the card. Other versions of this classic recipe use 2 teaspoons which is what I've listed instead.
- This is the classic "Wacky Cake" (also known as "Crazy Cake" or "Depression Cake"), a dairy-free and egg-free chocolate cake. The vinegar reacts with the baking soda to provide leavening in the absence of eggs. -
Virginia Moon's Gooseberry Pie
Virginia Moon's Gooseberry Pie
2 cups gooseberries
Fresh, Frozen or Canned
2 cups Sugar
1 tablespoon butter
2 tablespoons Cornstarch
1 unbaked pie shell
Heat gooseberries, add sugar, butter
and bring to a boil. Mix
cornstarch with enough cold
water to mix, then add to boiling
berries.
Pour into unbaked crust. Bake
in 400° degree oven until browned.
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# Virginia Moon's Gooseberry Pie
*Recipe from the kitchen of Virginia Moon*
## Ingredients
- 1 unbaked pie shell
- 2 cups gooseberries (fresh, frozen, or canned)
- 2 cups sugar
- 1 Tbsp butter
- 2 Tbsp cornstarch
- Cold water (enough to mix with the cornstarch)
## Instructions
1. Heat the gooseberries, add the sugar and butter, and bring to a boil.
2. Mix the cornstarch with enough cold water to make a smooth slurry, then add it to the boiling berries.
3. Pour the filling into the unbaked pie crust.
4. Bake in a 400°F oven until browned. -
Vintage Wineberry Jam
Card 1 Front:
Vintage Wineberry Jam
4 c. frozen, unsweetened, crushed strawberries,
slightly thawed
3 c. sugar
1 pkg. dry yeast, instant
2 envelopes unflavored gelatin
1/2 c. water
Red food coloring if desired
Combine berries, sugar & yeast in a glass jar with a
loose cover - an apothecary jar is perfect. Stir several times
the first day to dissolve sugar & yeast; then stir once a day.
(Berries may look cloudy.) After one week, pour berries into heavy,
deep saucepan. Boil gently for 15 min. stirring occasionally. Spoon
foam from jam. Dissolve gelatin in water & add to berries. Mix well.
Pour jam into sterilized jars. Cool, cover, & refrigerate. Jam will
be ready in a day. Store in refrigerator up to a month. Makes
5-6 cups (over)
Card 1 Back:
Serve on toast, pancakes, waffles, & even with meat.
Fresh strawberries: halve berries & crush to make
4 cups. Follow above recipe.
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# Vintage Wineberry Jam
*Makes 5–6 cups*
## Ingredients
- 4 c. frozen, unsweetened, crushed strawberries, slightly thawed
- 3 c. sugar
- 1 pkg. dry yeast, instant
- 2 envelopes unflavored gelatin
- 1/2 c. water
- Red food coloring, if desired
## Instructions
1. Combine berries, sugar, and yeast in a glass jar with a loose cover — an apothecary jar is perfect.
2. Stir several times the first day to dissolve sugar and yeast; then stir once a day. (Berries may look cloudy.)
3. After one week, pour berries into a heavy, deep saucepan.
4. Boil gently for 15 minutes, stirring occasionally.
5. Spoon foam from jam.
6. Dissolve gelatin in water and add to berries. Mix well.
7. Pour jam into sterilized jars. Cool, cover, and refrigerate.
8. Jam will be ready in a day. Store in refrigerator up to a month.
9. Serve on toast, pancakes, waffles, and even with meat.
### Fresh Strawberry Variation
- Halve fresh berries and crush to make 4 cups. Follow above recipe.
## Editor's Notes
- **"Wineberry Jam"** — The title is notable; the recipe uses strawberries, not wineberries (a raspberry relative). The fermentation step with yeast and the week-long rest give the jam a wine-like character, which likely explains the name. -
Vinegar Pie
Vinegar Pie
1 Cup sugar
1 Cup cold water
3 eggs yolks
1 whole eggs
2 tablespoon of flour
2 teaspoon of butter or oleo melted
5 " Vinegar
2 " lemon extract
Mix all together
cook until thick
pour in bake pie shell
Beat three eggs whites stiff
with 4 tablespoon of sugar
spread on pie and brown
lightly
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# Vinegar Pie
## Ingredients
- 1 baked pie shell
### Filling
- 1 cup sugar
- 1 cup cold water
- 3 egg yolks
- 1 whole egg
- 2 Tbsp flour
- 2 tsp butter or oleo, melted
- 5 tsp vinegar
- 2 tsp lemon extract
### Meringue
- 3 egg whites
- 4 Tbsp sugar
## Instructions
### Filling
1. Mix all the filling ingredients together.
2. Cook until thick.
3. Pour into the baked pie shell.
### Meringue
1. Beat the egg whites stiff with the sugar.
2. Spread on the pie and brown lightly. -
Vinegar Pie
Pie Filling
1 cup sugar
1 " cold water
3 eggs yolks
1 whole egg
2 teaspoons heaping flour
2 " butter or oleo
5 " vinegar
2 " lemon extract
mix all together
cook until thick
pour in bake pie shell
Beat three eggs whites
stiff with 4 tablespoon
& sugar spread on pie
and brown lightly
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# Vinegar Pie Filling
## Ingredients
- 1 baked pie shell
### Filling
- 1 cup sugar
- 1 cup cold water
- 3 egg yolks
- 1 whole egg
- 2 tsp flour, heaping
- 2 tsp butter or oleo
- 5 tsp vinegar
- 2 tsp lemon extract
### Meringue
- 3 egg whites
- 4 Tbsp sugar
## Instructions
### Filling
1. Mix all filling ingredients together.
2. Cook until thick.
3. Pour into the baked pie shell.
### Meringue
1. Beat the egg whites stiff with the sugar.
### Assembly
1. Spread the meringue on the pie and brown lightly. -
Vinegar Pie
Vinegar Pie
1 cup sugar 2T Butter
1 cup cold water 5T vinegar
3 eggs 2T lemon extract
2T heaping flour
Mix above ingredients to gether
Thoroughly, cook until thick,
pour in baked pie shell
Top with cool whip
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# Vinegar Pie
## Ingredients
- 1 baked pie shell
- 1 cup sugar
- 1 cup cold water
- 3 eggs
- 2 Tbsp heaping flour
- 2 Tbsp butter
- 5 Tbsp vinegar
- 2 Tbsp lemon extract
- Cool Whip, for topping
## Instructions
1. Mix the sugar, cold water, eggs, flour, butter, vinegar, and lemon extract together thoroughly.
2. Cook until thick.
3. Pour into the baked pie shell.
4. Top with Cool Whip. -
Vinegar Pastry
VINEGAR PASTRY
Makes enough for 2 8-inch or 9-inch double-crust pies
1¼ cups vegetable shortening
3 cups all-purpose flour, plus additional for rolling
1 teaspoon salt
1 egg
1 tablespoon vinegar
5 tablespoons ice water
Work shortening into the flour and salt until pieces are the size of small
peas. Beat the egg well and mix in the vinegar and water. Drizzle the liquid
into the flour a little at a time and stir to combine. Form into a ball and chill
for 30 minutes before rolling out on a floured board.
Divide dough in 4 parts. Roll out 1 pie crust at a time. (Can be frozen for
later use if you need only 1 or 2 at a time.) Proceed as pie recipe directs.
Your notes:
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# Vinegar Pastry
*Makes enough for two 8-inch or 9-inch double-crust pies*
## Ingredients
- 1 1/4 cups vegetable shortening
- 3 cups all-purpose flour, plus additional for rolling
- 1 tsp salt
- 1 egg
- 1 Tbsp vinegar
- 5 Tbsp ice water
## Instructions
1. Work shortening into the flour and salt until pieces are the size of small peas.
2. Beat the egg well and mix in the vinegar and water.
3. Drizzle the liquid into the flour a little at a time and stir to combine.
4. Form into a ball and chill for 30 minutes before rolling out on a floured board.
5. Divide dough into 4 parts. Roll out 1 pie crust at a time.
6. Proceed as pie recipe directs.
> **Note:** Can be frozen for later use if you need only 1 or 2 crusts at a time. -
Viennese Spiced Coffee
VIENNESE SPICED COFFEE
⅓ cup instant coffee
3 tablespoons sugar
8 whole cloves
3 inches stick cinnamon
3 cups watar
Whipped cream
Ground cinnamon
Combine coffee, sugar, spices and water in a saucepan.
Cover, bring just to boiling point. Remove from heat and
let stand, covered, about 5 minutes to steep. Strain. Pour
into cups and top each with a spoonful of whipped
cream. Dash lightly with ground cinnamon. Serve with
cinnamon sticks as muddlers, if desired. Makes 4 to 6
servings.
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# Viennese Spiced Coffee
*Makes 4 to 6 servings*
## Ingredients
- 1/3 cup instant coffee
- 3 Tbsp sugar
- 8 whole cloves
- 3 inches stick cinnamon
- 3 cups water
- Whipped cream
- Ground cinnamon
## Instructions
1. Combine coffee, sugar, spices, and water in a saucepan.
2. Cover and bring just to boiling point.
3. Remove from heat and let stand, covered, about 5 minutes to steep.
4. Strain.
5. Pour into cups and top each with a spoonful of whipped cream.
6. Dash lightly with ground cinnamon.
7. Serve with cinnamon sticks as muddlers, if desired. -
Viennese Fried Pastries
Viennese Vera Ganoy.
2 cups - flour.
4 egg yolks- mix like pie crust.
3 Tbsps Powdered sugar.
pinch of salt.
5 tbsps . wine mix Knead 20 minutes
with palms of hand.
let set for 20 mnts.
cut small pieces roll flat. slit 4 times
pass wooden spoon handle through cut in fat
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fat or oil. after a minute or two, take
out spoon let & brown. when done sprinkle
with powdered sugar.
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# Viennese Fried Pastries
*From Vera Ganoy*
## Ingredients
- 2 cups flour
- 4 egg yolks
- 3 Tbsp powdered sugar
- Pinch of salt
- 5 Tbsp wine (see Editor's Notes)
- Fat or oil for deep frying
- Powdered sugar for finishing
## Instructions
1. Combine flour, powdered sugar, and salt.
2. Add egg yolks and wine; mix together like pie crust until dough comes together.
3. Knead with the palms of your hands for 20 minutes until smooth and elastic.
4. Let dough rest for 20 minutes.
5. Cut dough into small pieces and roll each piece out flat and thin.
6. Cut 4 slits in each piece.
7. Pass a wooden spoon handle through one of the cuts to shape the pastry into a rosette or bow form.
8. Lower carefully into hot fat or oil.
9. After a minute or two, remove the spoon handle and allow the pastry to brown on both sides.
10. Remove when golden brown and drain briefly.
11. Sprinkle generously with powdered sugar while still warm. -
Venison Jerky
Venison Jerky
1 pkg. instant meat marinade
3/4 c. cold water — 1/2 tsp. liquid smoke
1/4 tsp. garlic powder - 1/4 tsp. onion powder
1/4 tsp. black pepper - 1/2 tsp. Tabasco sauce
Cover meat with marinade, piercing
meat with fork. Marinate overnight. Dry
at 150°-175° in oven for 3-3½ hours.
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# Venison Jerky
## Ingredients
- 1 pkg. instant meat marinade
- 3/4 cup cold water
- 1/2 tsp. liquid smoke
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. black pepper
- 1/2 tsp. Tabasco sauce
## Instructions
1. Combine marinade package, cold water, liquid smoke, garlic powder, onion powder, black pepper, and Tabasco sauce.
2. Cover meat with marinade, piercing meat with a fork to allow penetration.
3. Marinate overnight.
4. Dry at 150°–175°F in oven for 3–3 1/2 hours.
## Editor's Notes
- **Venison quantity not specified** — the card lists no amount of venison. A standard packet of instant meat marinade typically treats 1–2 lbs. of meat.
- **"instant meat marinade"** — a packaged dry or liquid marinade mix common in mid-20th century cooking; brands such as Adolph's Meat Marinade were widely available in this era. -
Vegetables Mold
Vegetables Mold.
1 T. gelatin
3 T. cold water
1 c. water, boiling
1/4 t salt
1 T. lemon juice
1/4 c. diced celery
1/4 c. shredded cabbage
1/4 c. grated carrot.
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1. Mix gelatin with water.
set aside 5 min.
2. Add softened gelatin
to boiling water, stirring
3. Add vegetables gelatin
mixture, stirring lightly.
Pour into molds; chill
until set
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# Vegetables Mold
## Ingredients
- 1 Tbsp gelatin
- 3 Tbsp cold water
- 1 c boiling water
- 1/4 tsp salt
- 1 Tbsp lemon juice
- 1/4 c diced celery
- 1/4 c shredded cabbage
- 1/4 c grated carrot
## Instructions
1. Mix gelatin with water. Set aside 5 minutes.
2. Add softened gelatin to boiling water, stirring.
3. Add vegetables to gelatin mixture, stirring lightly.
4. Pour into molds; chill until set. -
Vegetable Soup
Vegatables Soup
1½ pk. tomatoes (grind+
1 2pk. carrots (cook
1 large head cabbage (until
8 large onions (done
1 hot pepper
4 stalks celery
okra
4 tb. sp. salt.
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# Vegetable Soup
## Ingredients
- 1 1/2 pecks (approximately 15 to 18 lbs) tomatoes, ground
- 1 to 2 pecks (approximately 10 to 20 lbs) carrots, chopped
- 1 large head cabbage, chopped
- 8 large onions, chopped
- 1 hot pepper, chopped
- 4 stalks celery, chopped
- Okra, quantity to taste (see Editor's Notes)
- 4 Tbsp salt
## Instructions
1. Grind tomatoes through a food grinder or food mill to produce a liquid base.
2. Combine ground tomatoes with carrots, cabbage, onions, hot pepper, celery, and okra in a large stockpot.
3. Add salt and stir to combine.
4. Cook over medium heat until all vegetables are tender and soup is well combined.
5. Adjust seasoning to taste.