Chocolate Cake (Mabel Haas)
1 cup granulated sugar
2 heaping tablespoon butter
1 or 2 eggs Add 1 cup milk
1 1/2 cup flour
1/4 cup cocoa
1 tablespoon soda
1 tablespoon vanilla
1 tablespoon vinegar
Beat white of eggs put in last
An exciting find!
One way I find source material for this blog is to troll ebay and pray that some recipe collector doesn’t snipe the items I want. Recently I have bid on several handwritten recipe journals dating from the early 20th century and earlier. Most I either gave up on because the price was just too rich for me, but some were stolen right out from under me in the last seconds of bidding. Such are the risks of the auction format. But, one did not escape me and I am beyond excited about it!
In an old Farmer’s Record (compliments of the Pennsylvania Trust Company, thank you very much), after the exciting treatise on easy farm book keeping…
And after the wage records of one Lillian M. Starns (or something like that)….
Were kept the recipes of daily foodstuffs and treats dating from 1936 or so. Reading, PA is almost as far across the state from Erie, PA as you can get, almost to the New Jersey border. My Gram lived in Erie and based on this lady’s frugality of using a perfectly good book to collect her recipes, I like to think they would have gotten along just fine. Since I can’t clearly make out the last name of the author of our little recipe book, I won’t really be able to find out more, such as her age or what became of her. This could possibly have been her “first” recipe collection as she was starting out in her married life. I like to think so.
Nearly every recipe operates on the assumption that the homemaker knows what she is doing in the kitchen. Not much instruction is provided, so comment away with your ideas of what these will make and how they ought to be prepared!
Lemon Sponge (Lydia Vogel)
1 lemon grated
1 1/2 or 1 3/4 cup of sugar
3 or 4 eggs
scant 1/2 cup flour
Butter melted the size of egg
1 1/4 cold water
Canned Corn (Mrs. Nanthal Frey)
11 cups corn
1 cup sugar
1/2 cup salt
1 cup water
Mix well and can
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3 Bean Salad
My mom used to make something very close to this, which had a lot of celery salt or seed, I think. It had a distinctive smell that didn’t appeal to me, but she loved it!
3 Bean Salad
1 can peas
1 can french green beans – drained
1 can green beans
1 purple onion
1 cup vinegar
1 cup sugar
1/2 cup salad oil
1 cup celery
1/2 cup green pepper
1 tabl water
1 tabl salt
2 teas pepper
small jar pimentos
Make and keep overnight.
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Cold Carrot Salad
This definitely sounds like something you would find at a church pot luck, but I don’t know if that is a good thing or not. It could be flavorful, and of course carrots are delicious and nutritious. While it indicates you will slice the carrots, if you prefer to julienne that would work too.
Cold Carrot Salad
2# carrots – clean & slice, par boil 10 minutes
1 1/2 cup sliced onion
1 cup tomato soup
1 cup sugar
3/4 cup vinegar
1 cup oil
1 tea salt – dash pepper
alternate layers of carrots & onions. Mix remaining ingredients – pour over carrots & onions. Marinate for 24 hours.
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Pepper Cheese Bread
Oh boy does this sound good! Although, knowing me, I’d make it with red peppers because they are a little sweeter than the green. Or a combination. Or if you don’t like peppers you could make it with onion, or nothing at all, just the cheese. Mmm, do what you like, that’s what I always do. :-)
Pepper Cheese Bread
1 1/2 cups finely diced green peppers
3 tbls olive or veg oil (divided)
2 tbls active dry yeast
1/2 cup warm water
1 teas sugar
1 cup milk
2 tbls honey
1 1/2 teas salt
1 1/2 cups (6 ounces) shredded cheddar cheese
3 eggs
4 1/2 cups flour
1/2 cup wheat germ
1 tbls water
In skillet saute peppers in 1 tbls oil for 15 min until tender, set aside. In a mixing bowl dissolve yeast in warm water. Stir in sugar, let stand for 5 min. In a sauce pan heat the milk, honey, salt & remaining oil to 110-115. Remove from the heat, stir in the cheese. Stir in 2 eggs & reserved peppers. Add to yeast mixture. Add 2 cups flour and wheat germ. Beat until smooth. Stir in remaining flour to form soft dough. Do not knead. Cover – let rise till doubled – 1 hour. Punch down. Spoon into 2 greased 8×4-2 loaf pans – cover, let rise 1 hour. Beat water & egg – brush over loaves. Bake 375 30 minutes.
Gram's Recipe Box 