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Feather Weight White Cake
Feather weight white cake
1/2 cup spry 2 teaspin baking powder
1 " sugar 1/2 salt.
2/3 " milk. 3 egg whites
2 " flour. 1 t vanilla.
cream as usual. fold in the egg whites
whiped stiff. two round layer pans. bake at
350 oven. about 25 minutes put together
and cover with plain white icing. decorate with
silver candies and french cream.
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# Feather Weight White Cake
## Ingredients
- 1/2 cup shortening (Spry or Crisco)
- 1 cup sugar
- 2/3 cup milk
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 egg whites, whipped stiff
- 1 tsp vanilla
## Instructions
1. Cream shortening and sugar as usual.
2. Add milk, flour, baking powder, and salt; mix together.
3. Add vanilla.
4. Fold in the egg whites, whipped stiff.
5. Pour into two round layer pans.
6. Bake at 350° for about 25 minutes.
7. Put layers together and cover with plain white icing.
8. Decorate with silver candies and French cream. -
Chocolate Fudge Cake
Chocolate fudge cake
2 cups flour 1 cup sugar
2 teaspm. Calumet 2 gr. chocolate
½ t. salt 1 egg well beaten
½ cup shortening 1 teaspn. vanilla
¾ cup milk.
mix as usual- Bake greased pan 8x8
x2. inches in moderate oven 325- 1 hour
Cover cake with fudge frosting. double
recipe for two layers.
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# Chocolate Fudge Cake
## Ingredients
- 2 cups flour
- 2 tsp Calumet (baking powder)
- 1/2 tsp salt
- 1/2 cup shortening
- 1 cup sugar
- 2 oz chocolate (2 squares baking chocolate)
- 1 egg, well beaten
- 1 tsp vanilla
- 3/4 cup milk
## Instructions
1. Sift together flour, baking powder, and salt; set aside.
2. Melt chocolate over low heat or in a double boiler; set aside to cool slightly.
3. Cream shortening and sugar together until light and fluffy.
4. Beat in the well-beaten egg.
5. Stir in cooled melted chocolate and vanilla.
6. Add the sifted dry ingredients alternately with milk, beginning and ending with flour, mixing just until combined.
7. Pour into a greased 8×8 pan.
8. Bake at 325°F for 1 hour, or until a toothpick inserted in the center comes out clean.
9. Cool completely before covering with fudge frosting. -
Old Fashioned Cream Cake
Old Fashioned Cream Cake
1/3 cup shortening 1 2/3 cups flour.
1 cup sugar 2 teasp. baking powder
1 teasp. vanilla. 1/3 " salt.
1/2 cup milk. 2 eggs.
cream shortening sugar add eggs well beaten vanilla
sift dry ingredients, add alternately with
milk. bake in oven 375 - about 20 minutes
twin layer pans. put together with cooked cream
filling- and sprinkle sifted confectioners sugar
on top.
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# Old Fashioned Cream Cake
## Ingredients
- 1/3 cup shortening
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup milk
- 1 2/3 cups flour
- 2 tsp baking powder
- 1/3 tsp salt
- 2 eggs, well beaten
## Instructions
1. Cream shortening and sugar.
2. Add eggs well beaten and vanilla.
3. Sift dry ingredients; add alternately with milk.
4. Bake in oven at 375° about 20 minutes in twin layer pans.
5. Put together with cooked cream filling and sprinkle sifted confectioners sugar on top. -
Queen Cake
Queen Cake.
1 egg -
1 cup sugar -
4 tbls. shortning - spry -
salt -
3/4 cup Evp. Milk - 1/2 -
2 cup. sifted flour.
2 tsp Baking Powder.
1 " vanilla -
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# Queen Cake
## Ingredients
- 1 egg
- 1 cup sugar
- 4 Tbsp shortening (Spry or Crisco)
- ½ tsp salt
- ¾ cup evaporated milk + ½ cup water (see Editor's Notes)
- 2 cups sifted flour
- 2 tsp baking powder
- 1 tsp vanilla
## Instructions
1. Cream shortening and sugar together until light and fluffy.
2. Beat in egg.
3. Combine evaporated milk and water; set aside.
4. Sift together flour, baking powder, and salt.
5. Add dry ingredients alternately with the milk mixture, beginning and ending with flour, mixing just until combined.
6. Stir in vanilla.
7. Pour into a greased and floured 8×8 or 9×9 pan, or two 8" round layer pans.
8. Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool completely before frosting.
## Editor's Notes
- **"Spry"** = brand name for vegetable shortening, equivalent to Crisco.
- **"3/4 cup Evp. Milk - 1/2"** interpreted as ¾ cup evaporated milk combined with ½ cup water — standard period instruction for reconstituting canned evaporated milk as a whole milk substitute. -
Plain Icing
Plain icing.
Sift 2 ½ cups of con- sugar into a bowl add
a pinch of cream of tartar and 2 egg whites.
Beat with a wooden spoon or a knife. a scant teaspoon
of lemon juice added before beating both flavors and
whitens the icing
any desired tint may be secured with
vegetable color —
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# Plain Icing
## Ingredients
- 2 1/2 cups confectioners sugar
- Pinch of cream of tartar
- 2 egg whites
- 1 scant tsp lemon juice
- Vegetable color (optional, for tinting)
## Instructions
1. Sift 2 1/2 cups confectioners sugar into a bowl.
2. Add a pinch of cream of tartar and 2 egg whites.
3. Add a scant teaspoon of lemon juice before beating — this both flavors and whitens the icing.
4. Beat with a wooden spoon or a knife.
5. Any desired tint may be secured with vegetable color. -
Peanut Butter & Chocolate Frosting
Peanut Butter & chocolate frosting.
½ cup of Peanut Butter - added to
1½ c. of uncooked chocolate icing
topping for cupcakes.
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# Peanut Butter & Chocolate Frosting
## Ingredients
- 1/2 cup peanut butter
- 1 1/2 cups uncooked chocolate icing
## Instructions
1. Add peanut butter to uncooked chocolate icing.
2. Use as topping for cupcakes. -
Plain Mayonnaise
Plain Mayonnaise.
½ tsp salt. 1 tbspn. vinegar
½ " mustard 1 " lemon juice
few grains cayenne. 1 egg - 1½ cups oil.
mix dry ingredients - add vinegar egg. Beat
add ⅓ cup oil beat till thick. Add ⅓ cup oil Beat
add remaining oil ⅓ cup at a time. Beat until
thick. thin with lemon juice.
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# Plain Mayonnaise
## Ingredients
- 1/2 tsp salt
- 1/2 tsp mustard
- Few grains cayenne
- 1 Tbsp vinegar
- 1 Tbsp lemon juice
- 1 egg
- 1 1/2 cups oil
## Instructions
1. Mix dry ingredients.
2. Add vinegar and egg. Beat.
3. Add 1/3 cup oil; beat until thick.
4. Add another 1/3 cup oil; beat.
5. Add remaining oil 1/3 cup at a time, beating until thick after each addition.
6. Thin with lemon juice. -
Perfect Brown Stew
for a perfect Brown stew - don't rush it
Brown meat cubes - for 20 mits - 1 lb. beef - for 3 people-
preheat heavy Kettle or dutch oven. brown meat in fat-
keep sizzling. then pour 2 cups of boiling water town
heat just a trifle and gently shift pieces of meat
so they're not sticking add 1 tsp lemon juice add 1
tspn worscestershire sauce drop in a clove of garlic
a medium onion sliced - and 2 bay leaves, sprinkle
over one tablespoon salt, 1/2 tsp pepper 1/2 tsp paprika a
dash of allspice or cloves and lastly a tsp. sugar
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now on with the lid. low heat. simmer 2 hes. scoot meat
to keep it from sticking. add a little water if necessary. now
2-3 carrots halved, 1 potato quartered 1/2 lb. small onions.
cover, simmer till the vegetables are done. About 35 mts.
take vegetables out. and make gravy. blend 4 Tbsp.
flour with cold water. cook 5 minutes. keep stirring
return meat & vegetables for a quick warm up.
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# Perfect Brown Stew
## Ingredients
- 1 lb. beef, cut into cubes (serves 3)
- Fat (for browning)
- 2 cups boiling water
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 clove garlic
- 1 medium onion, sliced
- 2 bay leaves
- 1 Tbsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- Dash of allspice or cloves
- 1 tsp sugar
- 2–3 carrots, halved
- 1 potato, quartered
- 1/2 lb. small onions
- 4 Tbsp flour
- Cold water (for gravy)
## Instructions
1. Preheat a heavy kettle or Dutch oven. Brown meat cubes in fat for 20 minutes, keeping them sizzling.
2. Pour in 2 cups of boiling water. Turn heat down just a trifle and gently shift pieces of meat so they are not sticking.
3. Add lemon juice, Worcestershire sauce, garlic, sliced onion, and bay leaves.
4. Sprinkle over salt, pepper, paprika, a dash of allspice or cloves, and lastly the sugar.
5. Put the lid on. Simmer on low heat for 2 hours, scooting meat occasionally to keep it from sticking. Add a little water if necessary.
6. Add carrots, potato, and small onions. Cover and simmer until vegetables are done, about 35 minutes.
7. Take vegetables and meat out. Blend 4 Tbsp flour with cold water to make gravy. Cook 5 minutes, keep stirring.
8. Return meat and vegetables for a quick warm up. -
Cheese Spread for Canapés
Cheese spread - for Canapé -
6 - 3oz. pkgs. Creamed cheese -
3 tbsp Bottled mushroom sauce
about 1 tbsp - minced chives -
1 " paprika -
Cream cheese well - add M- sauce enough
chives to suit taste add paprika to give color
this quantity will serve 20 people amply
to serve 6 - make one third this recipe.
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# Cheese Spread for Canapés
*Yield: Serves 20 as written; make one third of recipe to serve 6*
## Ingredients
- 6 packages (3 oz each) cream cheese (18 oz total)
- 3 Tbsp bottled mushroom sauce (see Editor's Notes)
- 1 Tbsp minced chives, or to taste
- 1 Tbsp paprika (for color)
## Instructions
1. Cream the cream cheese until smooth and soft.
2. Add mushroom sauce and mix well.
3. Add minced chives to taste.
4. Add paprika and mix until evenly colored.
5. Serve as a spread for canapés.
## Editor's Notes
- **Bottled mushroom sauce** was a common mid-century pantry condiment — a thin, dark, savory mushroom extract similar in character to Worcestershire sauce. largely unavailable today. Modern substitutions: Worcestershire sauce (same quantity), mushroom powder dissolved in a small amount of water, or Maggi seasoning sauce. -
Bacon Appetizers
Bacon. - Appetizers.
Chutney or pickled peaches. roll in bacon
slices. Broil them slowly so to be crisp.
they make a place for themselves on the
appetizing tray.
Pickled onions - Stuffed olives - pink shrimp -
for centers -
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# Bacon Appetizers
## Ingredients
- Chutney or pickled peaches
- Bacon slices
- Pickled onions
- Stuffed olives
- Pink shrimp
## Instructions
1. Roll chutney or pickled peaches in bacon slices.
2. Broil them slowly so as to be crisp.
3. They make a place for themselves on the appetizing tray.
4. Serve alongside pickled onions, stuffed olives, and pink shrimp as centers. -
French Cream
French Cream
6 tablespoon Crisco 1 egg white
2 " corn starch 1 teasp. vanilla
½ salt. 1½ cups conf-sugar.
Cream crisco corn starch salt, egg white. and V.
and add sufficient confectioners sugar until
the right consistency to put through a pastry bag
and tube. white or two colored as desired.
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# French Cream
## Ingredients
- 6 Tbsp Crisco
- 2 Tbsp corn starch
- 1/2 tsp salt
- 1 egg white
- 1 tsp vanilla
- 1 1/2 cups confectioners sugar
## Instructions
1. Cream Crisco, corn starch, salt, egg white, and vanilla.
2. Add sufficient confectioners sugar until the right consistency to put through a pastry bag and tube.
3. White or two colored as desired. -
Cream Icing
Cream icing.
sift 1 1/2 cups of Cnft. sugar with a
tbspn of cocoa and moisten with cream.
or with fruit juice.
or cherry syrup with a little lemon juice.
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# Cream Icing
## Ingredients
- 1 1/2 cups confectioners' sugar
- 1 Tbsp cocoa
- Cream, fruit juice, or cherry syrup with a little lemon juice (to moisten)
## Instructions
1. Sift confectioners' sugar with cocoa.
2. Moisten with cream, fruit juice, or cherry syrup with a little lemon juice.