Doughnuts #2

This is a ‘bonus’ in that I didn’t cut off the Almond Torte recipe under the doughnut recipe. I just felt like it’s such a sad little waste to lose the edges of these pages, and therefore the recipes.

Doughnuts #2

3 egg beaten

1 cup sugar

1 cup milk

3 cups flour

3 tsp baking powder

1 tsp nutmeg

vanilla

2 tbsp lard

Probable method: combine all except lard. Melt lard. Make doughnut shapes and fry.

Cake

Nothing like keeping it simple! This is a very basic recipe for a vanilla white cake. The penmanship is much nicer than some of the entries, and I wonder if this is a recipe written early in our collector’s lifetime. Maybe even when she took her classes in cooking. It is interesting that the filling is a lot like cornstarch pudding.

Cake

4 eggs – beat light

2 cups sugar

2 cups flour

2 teaspoons baking powder

1 cup hot milk – 2 level tablespoons butter in milk

Vanilla

Frosting

2 cups brown sugar

5 tablespoons water

Boil 5 minutes only, add a lump of butter and vanilla. Beat until cold.

Filling

2/3 cup water

2/3 cup sugar

1 tablespoon butter

1 tablespoon corn starch. Boil until thick.

Cherry Cake

This sounds like a lovely alternative if you like cherries but don’t want cherry pie (although why would you NOT want cherry pie????) This recipe calls for fresh cherries rather than maraschino cherries, and I imagine it won’t be as sweet as some cakes out there. To pit fresh cherries, you can use a cherry pitter (small handheld device that looks a bit like a hole punch), a skewer or a chop stick. However you choose to do it, you don’t have to mangle your fingers or the cherries, just be sure you get all the pits out, otherwise it will be a painful bite for someone!

Cherry Cake

2 tsp butter

1 cup milk

1 cup sugar

2 cups flour (scant)

1 egg

1 level tsp Baking Powder

Place in coffee cake tin strewn with fresh cherries stoned & sprinkle freely with powdered sugar. Bake. Serve with sugar & cream.

Chocolate Caramels

Here’s a little listing of ingredients with no discernible method. It’s fairly typical of the Girl’s Trade School book. I can only assume that the lady who wrote it down knew what to do! Candy making requires some precision and a candy thermometer. It is suggested to test your thermometer before every use to ensure accuracy. You can do this by boiling water, which should boil at 212º every single time. If your thermometer is off, you can adjust your recipe accordingly.

Caramel is also NOT carmel. I had not known the difference when I was younger and didn’t realize the two were not interchangeable. Caramel refers to candy. Carmel refers to places and names. You can buy caramel in Carmel, you can make caramel with someone named Carmel, but you can’t buy Carmel unless you are able to buy a whole town.

I have added some basic instructions below the recipe, but I have not tried this recipe and can’t guarantee the method. Most recipes for caramel I found online use corn syrup and evaporated milk or cream. I’d be interested in knowing how this recipe turns out.

Chocolate Caramels

2 cups brown sugar

1 cup milk

1/4 cup butter

2 oz chocolate (unsweetened)

Basic method: Prepare your pan first – generously butter your cooling pan at the minimum. Some sites suggest buttering foil and/or parchment paper in the bottom of the pan as well. Next, in a saucepan over medium heat, combine butter, chocolate and sugar. Bring just to a boil, then gradually add the milk, slowly so as not to reduce the temperature of the mix. Keep at an even soft ball temperature (234º) through the addition of the milk, then bring up to hard ball (248º). Immediately transfer to your cooling pan and let it stand for at least 5 hours. Use a buttered knife to cut into squares and then wrap individual pieces in waxed paper.

Orange Blossom Cake

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

  1. Sift dry ingredients together
  2. cream shortening thoroughly; add sugar gradually, beating until fluffy
  3. Add egg yolks one at a time, beating well after each addition
  4. Add grated rind to orange juice. Add sifted dry ingredients, alternately with liquid, to creamed mixture. Beat well.
  5. Beat egg whites until stiff, but to dry; fold into batter. Add flavoring.
  6. Bake in greased layer pans, lined with waxed paper, in moderate oven. Cool.
  7. 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.

Cheese Torte

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!

Cheese Torte

1 lb cheese

1/2 pt cream

3 eggs

? 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.

Sea Foam Candy / Butterscotch

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

 

Butterscotch

2 cups brown sugar

1/2 cup butter

1/2 cup water

Boil 20 minutes