Cherry Torte

As we learned previously, a torte is a pretty layer cake. This one sounds like a lovely layer cake with a zwieback crust, a layer of cherries and then a creamy topping. You could sprinkle the top with cocoa powder or chocolate shavings for a gorgeous finish.

Cherry Torte

1 1/2 cups zwieback crumbs

2 cups pitted sweet cherries

2 eggs

1/2 cup sour cream

2-3 cup sugar

1/8 teaspoon cinnamon

1 teaspoon vanilla

Roll zwieback and place a thick layer two-thirds of the quantity into a well-buttered loose bottom pan. (Translation, make the crumbs, then spread 1 cup of them into a greased springlock pan) Cover crumbs with fruit. Mix beaten eggs, cream, sugar, cinnamon and vanilla. Pour over fruit, sprinkle with the rest of the crumbs. Bake in a moderate oven at 375 degrees for 20 to 25 minutes.

Once cooled remove the cake pan carefully.


Quick and Easy Pickles

This pickle recipe has a short list of ingredients – cucumbers, vinegar, salt, dry mustard. I’m not sure if I would like these as I’m most familiar with dill pickles, but it could be interesting to try something different.

Quick and Easy Pickles

Take sufficient cucumbers to fill three gallons. Choose the tiny variety and leave them whole or choose the dill pickle size and slice them to a medium thickness. Pack in sterilized jars.

Take one gallon of vinegar, one cup of salt, and one half-pound dry mustard. Work the salt and mustard into a paste with a little of the vinegar.

[Mix?] with the remainder of the vinegar and pour over the pickles. Seal cold.

Dill Cucumber Pickles

Our next recipe is also for pickles – the dill variety. The recipe seems almost too simple – anyone have an opinion if it really is this easy?

Dill Cucumber Pickles

For six quarts of cucumbers, wash and place cucumbers in glass with plenty of dill. Make a liquid of one quart of vinegar, two quarts of water, one scant cup of salt. Let come to a boil and pour over cucumbers and seal tight.

Sweet Sour Pickles

From Juneau, WI we have a recipe for sweet & sour pickles. These popular little gherkins take quite a lot of sugar, spices and time to make, but according to the recipe, they are delicious. I’m not a pickle maker, so I can’t advise here, except to say that pickling spice is probably what she is referring to with “mixed spices.” This generally includes whole mustard seeds, whole allspice, whole coriander, whole cloves, cinnamon sticks, bay leaves and ginger. However, variations can be made regionally or over time. What is popular now might not have been popular 50 years ago, for instance. You may also see red pepper flakes, peppercorns, and dill. In this case, it’s a mystery what the original homemaker used, so each person’s pickles will taste slightly different. These pickles could also be canned if you are versed on how to do that.

Sweet Sour Pickles

Clean 300 little cucumbers (or take all kinds, cut up and cost 300 pieces). Place in a large dish, sprinkle 2-3 cup salt through them. Cover with boiling water. Wipe dry in the morning. Place in earthen jar. Take 1/4 gallon cold vinegar, mix 4 large tablespoons dry mustard, 4 tablespoons salt, 4 tablespoons sugar. Pour over pickles and stir well. Cover with 1/4 cup mixed spices. Set in cool place.

Weigh 3 pounds sugar and each morning add a handful to pickles and stir. When sugar is all added the pickles are ready to eat. They will in an open jar. They are delicious.

Butter Horns (Cold Set)

In the world of butter horn recipes, there is a lot of variation. Some doughs use sour cream, cottage cheese, or just butter. Some have fillings, some don’t. Some chill overnight and bake immediately afterwards, others chill, raise and then bake. I could not find a lot of information on the history of butter horns, although one site claims they originated in Austria in the 18th century as a way to celebrate the removal of the Ottoman Turks from the area. The crescent shaped sweet was a way to “eat their enemies.” Butter horns may be of Jewish origin, or maybe German, Hungarian, Austrian…many places lay claim to this treat.

This particular recipe is a “cold set” meaning the dough will rest overnight, then be allowed to raise again before baking. Modern recipes would likely have you rest it in the refrigerator overnight. Also, most recipes I have seen have you roll out the dough like a pizza or pie crust, then slice it into wedges. It isn’t completely clear if that is what the recipe wants or if this lady had some other method.

Butter Horns (cold set)

4 cups flour

1 teaspoon salt

1/2 cup sugar

1/2 pound butter (or half lard and butter)

1 1/2 cups milk

2 eggs

2 cents yeast (probably 2 teaspoons)

Put all dry ingredients together. Add butter, mix like pie crust. Beat eggs. Then put eggs, milk, and yeast in (the yeast having been standing in a little milk and sugar). Whip for 13 minutes. Let stand over night. Take a small amount of dough and roll very thin. Cut into a triangle, spread with butter (melted) and roll up, wide end first. Put on tin. Let raise for 2 or 3 hours. Bake in moderate oven (350) 10 to 15 minutes. Spread with butter frosting.

None Better Waffles

I have to admit my waffle failure. I received a waffle iron early in my marriage, and I fondly remembered my mother making waffles on a special occasion or random weekend breakfast. Excited, I told my husband I would be making waffles for breakfast. With great anticipation I made them…and made an enormous mess. The batter squeezed out of the waffle iron and the waffles themselves were soggy & undercooked in the middles while being close to burnt on the edges. Discouraged, I quickly turned the rest of the batter into pancakes. I tried one other time. I again had the oozing batter. The actual waffles were cooked evenly. Regardless, I figured waffles were too dang messy to make and I eventually got rid of the waffle iron. These days we have Eggo’s. It’s a shame really. I suspect if I tried again with a better (not cheap) iron they might come out better.

This recipe for the None Better Waffle is a sour milk waffle recipe. My friend and occasional site commenter Diane B has told me that sour milk waffles are delicious. She apparently has mastered the waffle iron. :-)

None Better Waffles (Virginia Schabel)

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon sugar

2 egg whites

2 egg yolks

1/2 teaspoon soda

1 cup sour milk

3 tablespoons melter butter

1 teaspoon vanilla

Stir flour, salt, baking powder and sugar two times and put into bowl. Add soda to sour milk. Add egg yolks, vanilla and milk to dry ingredients and mix well. Add melted butter, cooled, and mix again. Fold in beaten egg whites. Bake in a hot iron until golden brown. (Sour milk should be thick and glossy for best results)

Mountain Snow Puffs

This recipe for mountain snow puffs starts off with a choux base – meaning a cream puff. Next comes a filling of pineapple and coconut. The structure of the recipe is similar to our modern format, but the method reads a bit like your grandma is telling you over the phone what to do.

Mountain Snow Puffs

1 cup flour

1/2 teaspoon salt

1/2 cup shortening

1 cup water

4 eggs

Bring water and shortening to a boil, add flour and beat well. Cook until mixture leaves sides of pan, stirring constantly. Remove from fire, cool and add unbeaten eggs one at a time. Beat well after each egg is added. Drop from spoon on buttered pan 2 inches apart. Mold dough in neat round balls. Bake 10 minutes at 450 degrees then reduce to 400 degrees and bake 1/2 hour. Now prepare filling as follows:

1 can crushed pineapple

1 tablespoon cornstarch dissolved in small amount of cold water

1 cup sugar

2 eggs well beaten

1 cup cocoanut

1/2 teaspoon salt

Boil until thick, and cool.

Cut puffs through center. Fill with pineapple mixture. Cover entire puff well with whipped ream to which you add a little sugar. Take another teaspoonful cream, slide if off so as to form a peak on top. Now take 3 red cherries, ut in halves and place cut side down around the puff. Then place one whole cherry on top, and you have a fine looking mountain. Serves 12.