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Frosted Coconut Gingerbread
Frosted coconut Ginger bread
1 egg.
1/2 cup sugar
2 cup sifted flour 1 egg well beaten
1 teasp. Calumet 1 egg well beaten
1/2 " soda 2/3 cup molasses
2 " ginger 3/4 " sour milk
1 " cinnamon 1/3 cup sugar
1/2 " salt 1 egg white stiffly
1/3 cup shortening 1 can Baker's coconut
sift flour, measure add dry ingedients
cream shortening add sugar. and cream together
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add egg. molasses, then flour. with milk. Beat.
Bake in 8x8x2- pan in moderate oven. 325-
20 minutes. then increase heat slightly to 350
for 20 " or longer.
fold sugar into egg white spread on gingerbread
10 minutes before removing from oven. Sprinkle with
coconut. return to oven. to brown coconut.
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# Frosted Coconut Gingerbread
## Ingredients
### Gingerbread
- 2 cups flour, sifted
- 1 tsp Calumet baking powder
- 1/2 tsp baking soda
- 2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg, well beaten
- 2/3 cup molasses
- 3/4 cup sour milk
### Coconut Meringue Topping
- 1 egg white, stiffly beaten
- 1/3 cup sugar
- 1 can Baker's Angel Flake coconut (3 1/2 oz / approximately 1 1/3 to 1 1/2 cups)
## Instructions
### Gingerbread
1. Preheat oven to 325°F. Grease an 8x8x2 pan.
2. Sift flour, then measure. Add baking powder, baking soda, ginger, cinnamon, and salt; sift together.
3. Cream shortening and sugar together until light and fluffy.
4. Add beaten egg and molasses to creamed mixture; mix well.
5. Add flour mixture alternately with sour milk, beginning and ending with flour. Beat until smooth.
6. Pour into prepared pan.
7. Bake at 325°F for 20 minutes, then increase heat to 350°F and bake an additional 20 minutes or until nearly done.
### Coconut Meringue Topping
8. Beat egg white to stiff peaks.
9. Fold sugar into beaten egg white until just combined.
10. Spread meringue evenly over gingerbread approximately 10 minutes before removing from oven.
11. Sprinkle coconut generously over meringue.
12. Return to oven and bake until coconut is lightly toasted and meringue is set, approximately 10 minutes.
13. Cool in pan before cutting.
## Editor's Notes
- **"1 can Baker's coconut"** — Baker's Angel Flake Coconut was the dominant retail coconut product of the era. Standard baking can was 3 1/2 oz, yielding approximately 1 1/3 to 1 1/2 cups loosely packed. -
Griddle Cakes
Griddle Cakes
1/4 tsp. salt.
1 cup sifted flour 3/4 cup milk
1 teasp. Calumet 1 egg.
1 1/2 tbls. shortening.
mix dry ingredients combine milk egg & stir
until smooth add shortening. bake on hot
well greased griddle. Serve hot with butter
and Log Cabin syrup. Makes 12 g. cakes
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# Griddle Cakes
## Ingredients
- 1 cup sifted flour
- 1 tsp Calumet (baking powder)
- 1/4 tsp salt
- 3/4 cup milk
- 1 egg
- 1 1/2 Tbsp shortening
## Instructions
1. Mix dry ingredients.
2. Combine milk and egg and stir until smooth.
3. Add shortening.
4. Bake on a hot, well-greased griddle.
5. Serve hot with butter and Log Cabin syrup.
Makes 12 griddle cakes. -
Waffles
Waffles.
3 egg yolks well beaten
1 3/4 sifted flour. 1 cup milk
2 tsp. Calumet 4 tbsp. shortening
1/2 t. salt. 3 egg whites stiffly beaten
sift flour. combine egg yolks milk butter
add flour. beating until smooth. fold
egg whites Bake on hot greased waffle iron
serve with syrup. Makes six 4 section
waffles.
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# Waffles
## Ingredients
- 1 3/4 cups sifted flour
- 2 tsp Calumet (baking powder)
- 1/2 tsp salt
- 3 egg yolks, well beaten
- 1 cup milk
- 4 Tbsp shortening
- 3 egg whites, stiffly beaten
## Instructions
1. Sift flour.
2. Combine egg yolks, milk, and butter.
3. Add flour, beating until smooth.
4. Fold in egg whites.
5. Bake on hot greased waffle iron.
6. Serve with syrup.
7. Makes six 4-section waffles. -
Real Men's Dinner / Oyster Soup
Real - Men's Dinner -
oyster soup -
Roast Beef - Broccoli hot Biscuits
au gratin potatoes - Relishes
grape fruit - avocado salad
cheese - crackers - Jelly
coffee -
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Oyster soup - make a roux of 2 Tbl. butter - 2 Tbl. flour
do not let brown. have 3 or 4 onions 2 sprigs parsley 3 or 4
stalk celery chopped very fine. add the roux with liquor
from 1 pint oys. and a little water. add oys. Simmer
until edges curl scald 1 qt milk combine this oys.
heat all - season with salt and cayenne. Just before
serving add 1/2 cup hot cream or un diluted evap.
milk. and a piece of butter - Serve 6 -
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# Real Men's Dinner & Oyster Soup
## Menu
- Oyster Soup
- Roast Beef
- Broccoli
- Hot Biscuits
- Au Gratin Potatoes
- Relishes
- Grapefruit & Avocado Salad
- Cheese, Crackers & Jelly
- Coffee
## Oyster Soup Ingredients
- 2 Tbsp butter
- 2 Tbsp flour
- 3 or 4 onions
- 3 or 4 sprigs parsley
- 3 or 4 stalks celery, chopped very fine
- 1 pint oysters (with liquor)
- A little water
- 1 qt milk, scalded
- Salt, to taste
- Cayenne, to taste
- 1/2 cup hot cream or undiluted evaporated milk
- 1 piece butter
## Oyster Soup Instructions
1. Make a roux of 2 Tbsp butter and 2 Tbsp flour; do not let brown.
2. Have onions, parsley, and celery chopped very fine.
3. Add the roux with liquor from 1 pint oysters and a little water.
4. Add oysters. Simmer until edges curl.
5. Scald milk and combine with the oyster mixture.
6. Heat all together. Season with salt and cayenne.
7. Just before serving, add 1/2 cup hot cream or undiluted evaporated milk and a piece of butter.
8. Serves 6. -
Sunday Breakfast - Brunch
Sunday - Breakfast - Brunch
Tomato or orange juice - Kidney stew -
Bacon - Brain & egg - omeltt - little pigs.
hot Biscuits - Jelly - preserves
Cafe au lait.
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# Sunday Breakfast - Brunch
## Menu Items
- Tomato or orange juice
- Kidney stew
- Bacon
- Brain and egg omelet
- Little pigs
- Hot biscuits
- Jelly
- Preserves
- Café au lait -
Oat Meal Cookies
THORNTON good &
Oat Meal Cookies grand
1 egg 4 Doz
1 cup sugar
2/3 " butter
1 1/2 " ground Oat meal
1 1/4 " flour
3 Tablesp Cocoa
1 Teasp Soda 350 10 min
2 " " Cream Tartar, or 12
Salt - 1/4 cup sweet milk
1 teasp vanilla
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# Oat Meal Cookies
*From Thornton*
## Ingredients
- 1 egg
- 1 cup sugar
- 2/3 cup butter
- 1 1/2 cups ground oatmeal
- 1 1/4 cups flour
- 3 Tbsp cocoa
- 1 tsp baking soda
- 2 tsp cream of tartar
- Salt
- 1/4 cup sweet milk
- 1 tsp vanilla
## Instructions
1. Combine all ingredients and mix well.
2. Portion at about 2 Tbsp onto a greased cookie sheet.
3. Bake at 350°F for 10-12 minutes. -
Orange Bran Tarts
Orange Bran tarts.
1 cup Bran 4/2 cup shortening
1 " flour- 5 tablesp. strained
1/2 teaspoon salt orang juice.
2 tablespoons powdered sugar.
Combine dry ingredients add orang- orange
juice to make a stiff dough. Roll over a
slightly floured board. roll to 1/8 inch thickness
and fit over small pan to make tarts. bake in a
hot oven. 4o - about 12 minutes. when cold fill with
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sugared oranges. and top with whip cream.
1 1/4 cups sliced sugared oranges.
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# Orange Bran Tarts
## Ingredients
- 1 cup bran
- 1 cup flour
- 1/2 tsp salt
- 2 Tbsp powdered sugar
- 1/2 cup shortening
- 5 Tbsp strained orange juice
## Filling
- 1 1/2 cups sliced sugared oranges
- Whipped cream, to top
## Instructions
1. Combine dry ingredients; add orange juice to make a stiff dough.
2. Roll out over a slightly floured board to 1/8 inch thickness.
3. Fit over small pans to make tarts.
4. Bake in a hot oven (400°) about 12 minutes.
5. When cold, fill with sugared oranges and top with whipped cream. -
Standard Units
Standard Units.
1 pony equals 1 ounce.
1/4 wineglass " 1 "
1 wine glass " 4 "
1 dash " 1/3 teaspoonfull.
1 wine glass " 4 ounces.
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Egg-man -
Roland Booker
Lisbon Falls Me.
tel 47-4 .
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# Standard Units
## Ingredients
- 1 pony = 1 ounce
- 1/4 wineglass = 1 ounce
- 1 dining glass = 4 ounces
- 1 dash = 1/3 teaspoonful
- 1 wine glass = 4 ounces
## Instructions
1. Reference equivalents above for standard bartending measurements. -
Marshmallow Fudge Balls
Marshmellow Fudge Ball
12 marshmellows cut in half.
1 sqr - choc melted add over hot water
1/2 cup Condence Milk - sweet.
about five minutes, roll in
3/4 chopped nuts - drop by spn. on
wax paper & let cool -
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# Marshmallow Fudge Balls
## Ingredients
- 12 marshmallows, cut in half
- 1 oz chocolate, melted over hot water
- 1/2 cup sweetened condensed milk
- 3/4 cup chopped nuts
## Instructions
1. Cut marshmallows in half.
2. Melt chocolate over hot water and add sweetened condensed milk.
3. Cook about five minutes.
4. Roll marshmallows in chocolate mixture, then roll in chopped nuts.
5. Drop by spoonful onto wax paper and let cool. -
Tomato Chipped Beef Rabbit
tomato Chipped Beef Rabbit
1 cup grated Am. Cheese
2 tbsp butter . 3 eggs, well beaten
1 cup minced Chip beef. buttered toast
1 " thick strained canned tomato -
melt butter add beef. cook until brown. add
tomatoes. heat and add cheese. cook slowly until
melted - add eggs. cook while stirring. until
thick and creamy. Serve at once on toast
serve 6 -
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# Tomato Chipped Beef Rabbit
*Serves 6*
## Ingredients
- 2 Tbsp butter
- 1 cup chipped beef (dried beef), minced
- 1 cup thick strained canned tomato (see Editor's Notes)
- 1 cup grated American cheese
- 3 eggs, well beaten
- Buttered toast, for serving
## Instructions
1. Melt butter in a heavy skillet over medium heat.
2. Add minced chipped beef and cook until lightly browned.
3. Add strained tomato and heat through.
4. Add grated cheese and cook slowly over low heat, stirring, until melted and combined.
5. Add beaten eggs and cook while stirring constantly until mixture is thick and creamy.
6. Serve immediately over buttered toast.
## Editor's Notes
- **Culinary context:** This recipe is a fascinating American adaptation of Welsh Rabbit (or Rarebit) — the classic British dish of melted cheese sauce served over toast. Here the cheese sauce is extended with canned tomato and chipped beef, both wartime pantry staples, producing a dish that is distinctly American mid-century while retaining the Welsh Rabbit structure of a rich, savory, egg-thickened sauce on toast.
- **"Thick strained canned tomato"** — canned tomatoes pushed through a strainer to remove seeds and excess liquid, producing a thick, smooth purée. Modern equivalent: tomato purée or strained crushed tomatoes. Not tomato soup or tomato juice. -
Walnut Kisses
Walnut Kisses
3 egg whts- whipped hard. add slowly
1 cup sugar, fold in gently very gently
½ " walnut meat
cook slowly at 300,
on brown paper.
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# Walnut Kisses
## Ingredients
- 3 egg whites, whipped hard
- 1 cup sugar
- 1/2 cup walnut meat
## Instructions
1. Whip egg whites hard.
2. Add sugar slowly, fold in very gently.
3. Fold in walnut meat gently.
4. Cook slowly at 300°, on brown paper. -
Fresh Peach Sunday
Fresh Peach Sunday
4 ripe peaches 1lb -- Peel 2 cut in
2 tbsp sugar shallow bowl -
1/4 tsp vanilla crush well. Add
1/2 lemon (rind or juice) - sugar
1 pt. Van. Ice cream
Put remaining peaches. Slice lengthwise
& thinly, over crushed P. mix well let
stand in refrigerator, serve over I.C. or
cake. serv 4 -
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# Fresh Peach Sunday
## Ingredients
- 4 ripe peaches, divided
- 2 Tbsp sugar
- 1/4 tsp vanilla
- 1/2 lemon (rind or juice)
- 1 pt vanilla ice cream
## Instructions
1. Peel and cut 2 of the peaches and place in a shallow bowl; crush well.
2. Add sugar to the crushed peaches.
3. Slice the remaining peaches lengthwise and thinly, and place over the crushed peaches.
4. Mix well and let stand in refrigerator.
5. Serve over ice cream or cake.
6. Serves 4.