Our patroness – Irene Bartz, who attended the Girl’s Trade School in 1938 or so – was a prodigious recipe collector. I spent a couple days scanning the entire book due to its increasing fragility. Each time I handled it, another piece seemed to fall off. So, I made the decision to scan everything and then put the book away for good. I don’t want any more pieces of the pages to break off and thereby take a crucial measurement or word with it. I scanned 76 pages and came away with almost 300 recipes. Some are much like this one.
This recipe was probably on the Pillsbury’s Best Flour package. Even today, companies print recipes of what you can make with their products, right on the packaging. It’s one part being a good neighbor and two parts brand placement. If you read a recipe that specifically states “Pillsbury’s Best Flour” or “Mazola Oil” in it, regardless of what you know about food prep, you might be more likely to purchase the brand mentioned in the recipe. Maybe they have something different that makes the dish turn out “just so.”
I’ll transcribe the cake recipe, but I think you can read well enough I don’t need to transcribe the frosting recipe.
Orange Blossom Cake
2 2/3 cups flour
2 1/2 t baking powder
1/2 t salt
1/4 t soda
2/3 c shortening
1 3/4 c sugar
3 eggs, separated
1 1/2 t grated orange rind
1 c orange juice
1 t vanilla extract
- Sift dry ingredients together
- cream shortening thoroughly; add sugar gradually, beating until fluffy
- Add egg yolks one at a time, beating well after each addition
- Add grated rind to orange juice. Add sifted dry ingredients, alternately with liquid, to creamed mixture. Beat well.
- Beat egg whites until stiff, but to dry; fold into batter. Add flavoring.
- Bake in greased layer pans, lined with waxed paper, in moderate oven. Cool.
- Put layers together and cover top and sides of cake with marshmallow frosting. Garnish top with marshmallow halves or “flowers” and candied orange peel. To make “flowers” cut each marshmallow in half through rounded side, then with scissors, cut out 4 pie-shaped wedges, without cutting through center.
This poor little notation that starts on the bottom of one page and continues on the top of the next has seen some rough times. I believe some of the ingredients are missing and probably some of the method. What I can make out seems so incomplete. I did some googling and found a variety of cheesecake recipes that use zwieback crisps in the crust. I really don’t know about this one. At least two lines are missing from the bottom of the first image. This poor book falls apart a little every time I handle it, which I think is part of the reason I’m feeling the urge to scan it recently. It is literally falling apart. So sad!
1 lb cheese
1/2 pt cream
? cup sugar
beat egg with (unreadable and broken lines)
swieback [sic] cover tin with it moisten it with butter
Here’s a recipe for a Cheese Torte from a similar website that scans & shows the original handwritten recipe card. Cheese Torte from yesterdish.
I kept thinking this was a duplicate, because I remember some discussion about Sea Foam Candy recently. I was right, but this isn’t an actual duplicate either. Like numerous recipes I have, this is a variation of another candy of the same name. The previous recipe for Sea Foam Candy called for more sugar. I have no idea if that makes any difference. Much like the previous post, I was fooled by the faded pencil and old fashioned writing when scanning this and I thought “butterscotch” was part of the Sea Foam Candy recipe. It makes sense to me, since butterscotch is a type of flavoring. BUT, it is a separate recipe!
To give you an idea of what I’m dealing with, I have put a picture of the page with a large paperclip near the recipes. When I scan them, it’s impossible sometimes to distinguish between one and the next because Ms Bartz, the original author, did not skip lines in between recipes. She also wrote in pencil quite often, and that has faded along with the book pages. Ah, well, lucky us, we get a bonus recipe today!
Sea Foam Candy
3 cup granulated sugar
1/2 cup corn syrup
1/2 cup water
2 cups brown sugar
1/2 cup butter
1/2 cup water
Boil 20 minutes
Here’s another recipe called Heavenly Food, although the first was for a cake. This one suggests more of a bar cookie. It’s still a mystery.
1 cup dates
1 cup broken nuts
3/4 cup sugar
1 teaspoon baking powder
3 heaping teaspoons flour
Cut into squares when cold. Sprinkle with 4th sugar. ?? I am guessing this is a 1/4 cup sugar.
I made sour cream cookies many years ago and they were a drop cookie that was very soft. Not sure how these would turn out, but I’d bet they are good. I have seen other recipes that result in rolled cookies you could sprinkle with sugar or frost. The amount of flour added would dictate whether the dough is soft enough to drop or stiff enough to roll.
Sour Cream Cookies
2 cups sugar
1/2 cup lard or butter
1 cup sour cream
1 heaping teaspoon baking soda
Flavor to taste
Flour to make stiff
Ah, Sunday morning…a coffee and a doughnut. Mmmmm.
Whatever you do with your Sunday morning, let’s hope it has more direction(s) than this recipe!
1 cup sugar
1 cup milk
1 teaspoon baking powder
3 tablespoons lard or butter
I have never made doughnuts, but I enjoy them, is that enough? :-) It goes without saying that you will need heated oil or grease to make this. The instructions are quite vague, so if you make it, both “good luck” and “tell us how it went”!
1/2 cup milk
1/2 cup sugar
1 egg beaten separately
1/3 teaspoon salt
Grated rind of 1 lemon
1/3 teaspoon nutmeg
2 1/2 [cups] Gold Medal flour
1 heaping tsp baking powder
Hold tsp of batter close to fat & the doughnuts will come up in round balls