Chocolate Pin Wheels

by Mrs Marvel

  

 

This paper just says to me “Grandma, can I write too?” I can remember looking at greeting cards that had been sent to me and wondering about the cursive handwriting. Later on, when I was learning to write, I scribbled in curlicues and loops, trying to mimic the handwriting on those cards. Thankfully, I didn’t learn to copy my Grammie Hennie’s handwriting because it was atrocious! :-)

I think these cookies would be really good, not terribly sweet and maybe light, like bakery cookies. Yummm. It should be noted that if you choose to make these, you don’t need to sift the flour twice as noted. You shouldn’t have to even sift it once, but I often do just so it’s more airy.

Chocolate Pin Wheels

1 1/2 cups sifted flour

1/2 teaspoon Calumet baking powder

1/8 teaspoon salt

1/2 cup butter or other shortening

1/2 cup suger

1 egg yolk, well beaten

3 tablespoons milk

1 square Bakers unsweetened chocolate, melted

Sift flour once, measure, add baking powder and salt, and sift again, cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add egg yolk and beat well. Add flour, alternately with milk, mixing well after each addition. Divide dough in two parts. To one part add chocolate and blend. Chill until firm enough to roll. Roll each half into rectangular sheet, 1/8 inch thick, place plain sheet over chocolate sheet. Roll as for jelly roll. Chill overnight, or until firm enough to slice. Cut in 1/8 inch slices. Bake on ungreased baking sheet in hot oven (400 F) 5 minutes or until done. Make 3 1/2 dozen pin wheels, these rolls when carefully wrapped in waxed paper, may be kept in refrigerator for several days and baked as desired.

Shopping List

by Mrs Marvel

This one isn’t a recipe, but rather is a shopping list. Yes, it was written on the back of a recipe, but we will get to that later. What I like is that this lists out a variety of items and their costs. The list is from a time when 10 pounds of sugar cost $1.00, a pound of coffee was 79 cents and a pound of cheese 65 cents (probably the 1950s). The total shopping trip cost $8.19 and there’s some high finance off to the left (multiplication if you can recognize it after all the exposure to calculators and automation these days) with the total from that being subtracted from the shopping total. Was this the reimbursement for bottle returns? Selling eggs to the grocer? We shall never know, but it appears our housewife wound up paying just 49 cents for everything. Talk about extreme couponing!

Lemon Cake Pie

by Mrs Marvel

This sounds really yummy. I love lemon cake and pie because it usually isn’t as sweet as chocolate can be. Plus when you use fresh lemons it can be a divine experience. Now, this recipe makes a custard pie filling but it’s confusing that the information on the pie crust was on the back of the paper. Could that just be a note concerning the diameter of the crust? It makes sense to me that you put the unbaked crust into your dish, then put the custard mixture inside it before baking. Gramma A or Diane B, do you concur? You two are my go-to bakers, heh.

Lemon Cake Pie

1 cup sugar

1/4 cup flour

1/4 cup melted butter or margarine

1/8 teaspoon salt

2 eggs separated

2 l2mons juice & grated peel

1 cup milk

1 unbaked pie shell

Combine sugar, flour, butter, salt & egg yolks. Beat until smooth. Beat in lemon juice & peel. Add milk beating slowly. Beat egg whites stiff but not dry. Fold in. Bake at 375 about 40 minutes or until filling is firm

1 9 in pie shell or 8 in according how deep your dish is

Mustard Eggs

by Mrs Marvel

I’m back and apologize for my long absence! The recovery from foot surgery was much more difficult than I anticipated, that is certain. I hope you didn’t give up hope because I have simply tons of great vintage recipes to share with you. Although this one, Mustard Eggs, is not something I would ever in my right mind make, it’s an interesting one none the less. I wonder about the variation, would the cauliflower stand in for the egs or the onions? Stick around for cakes, dinner, side dishes and some mystery items.

Mustard Eggs

12 Hard boiled eggs (peeled)

2 Tbl mild mustard (French’s regular)

1 cup sugar

1 Tbl salt

1 Tbl celery seed

1 Tbl mustard seed

6 whole cloves

2 onions sliced

2 cups vinegar

Simmer all ingredients except eggs & onions for 10 minutes. Place onions & eggs in a large container and pour mixture over them. You may add water if vinegar is too strong. Cover & refrigerate overnight.

Note – you may also use cauliflower for a variation of this dish

Basic Soup

by grammaa

Finally the last item.  Soup.  The narrative is self-explanatory

Basic Soup (GrammaA)

Soup is a lovely, warm, nutritious meal.  It is also quite personal.  It is time consuming, but well worth it.

The Broth – Use most any kind of leftover bones, i.e. chicken, turkey, beef, ham, or purchase a soup bone with a little meat on it, chicken backs, turkey necks, or a ham hock.  Place in a large kettle or crock pot.  Cover with water (probably a couple of quarts more or less) and simmer until the meat falls off the bones (in a crock cook all day).  Cool until you can handle, then pick the meat off the bones.  At this point refrigerate so any fat will rise and solidify.  Remove fat.  It can be used now or frozen for later use.

The Soup – Now you can add whatever you want to make the soup.  Use only the things you like to eat, but I recommend two or three stalks of celery, an onion, and either rice or noodles.  This is the basic soup.  Now comes the personal touch.  Add anything from the following or whatever you feel like:  leftover vegetables, macaroni & cheese, spaghetti, winter squash, mashed potato, frozen mixed vegetables.  Experiment and you will find combinations that are your favorites.  If the soup it too thick, add water.  If it looks too thin, make sure the lid of off and let it simmer a while.  Add salt and pepper to taste.  Enjoy.