I just wanted to share that we have literally hundreds of recipes on deck for scanning and sharing! 
There are Jewish recipes, recipes for liver, tongue and veal, two notebooks filled with handwritten pages of recipes…
Plus some fun instructional and commercial books that might be interesting to peruse. Stay tuned for this and more!
A lovely and simple recipe for a golden layer cake. Notice that all of the ingredients are white, except the eggs. The use of shortening in place of butter helps to preserve the lovely, pale color of the cake. If you used egg whites only, you could produce a lovely white cake. Where there is the notation for “D.A. P. Pow” I am assuming this is a particular brand of baking powder and any type can be substituted. In terms of flavoring, you can go traditional with vanilla, almond or lemon.
Golden Layer Cake
Sift together in a bowl:
2 1/4 c cake flour
1 1/2 c sugar
2 1/2 teas D. A. B. Pow (baking powder)
1 teas salt
Add:
1/2 c shortening
1 teas flavoring
2/3 c milk
Beat 2 min, then add:
1/3 c milk
1/3 to 1/2 c eggs
Beat 2 min more. Temp 350 30 to 35 min
Method: Sift dry ingredients together, add shortening, flavoring and 2/3 c milk. Beat well for 2 minutes. Add 1/3 c milk and eggs. Beat 2 more minutes. Pour into greased 8″ round cake pans. Bake at 350 for 30 to 35 minutes. Cool completely, then split the cakes. Assemble with your preferred icing.
These Caramel Crunch Sundaes sound like they will be delicious- the recipe is really for tart style dessert cups. Sounds like something delicious for a fun birthday or fancy dinner party. You will need individual tart tins or other mould so you can make separate cups. I suppose you could use cupcake pans for a basic cup. I recommend you soften the ice cream a little before you try to fill the moulds. Add a dip of chocolate sauce, whipped cream and a cherry. Yum!
Caramel Crunch Sundaes
1/3 cup butter or margarine
1 1/2 c brown sugar
6 c wheat flakes (cereal)
1 qt ice cream
Melt butter & sugar in heavy skillet; cook until mixture bubbles, stirring constantly. Place wheat flakes in greased mixing bowl; pour over syrup; toss with fork. Press into greased individual pie pans or ring moulds. Chill. Remove from pans; fill with ice cream. Makes 8 tarts.
Here’s a clipping from a Betty Crocker leaflet – the type that were included with bags of flour. The leaflet generally included several recipes, baking tips, and usually a coupon for something like a piece of silverware. The “New Method” being referred to here is sift all the dry ingredients together, add your fat & liquids into the dry ingredients, then beat all together for 2 minutes. Finally, add the eggs. I have no idea if this is better, worse or no different from creaming butter & sugar first. The “General Directions” include bringing the ingredients to room temperature, flour sifted, all ingredients measured accurately, preheating the oven, preparing pans with grease and flour, and to scrape the batter from the sides of the bowl while mixing. These don’t seem like terribly novel instructions, but I suppose for a brand new baker they would be helpful.
Snowflake Cake
Read General Directions. Preheat oven to 350 (moderate)
Prepare two 8″ round layer pans (1 1/4″ deep)
Sift together in a bowl:
2 cups plus 2 tbsp sifted Gold Medal Kitchen Tested enriched Flour
4 tsp double-action Baking Powder
1 tsp salt
1 1/2 cups sugar*
1/2 cup high grade vegetable shortening
Add:
1 cup skimmed milk
1 tsp flavoring
Beat vigorously with spoon for 2 minutes by clock (150 strokes per minute). You can rest a moment when beating by hand; just count actual beating time or strokes. OR MIX with electric mixer on slow to medium speed for 2 minutes.
Add 1/2 to 2/3 cup unbeaten eggs (2 large)
Beat for 2 more minutes. Then pour batter into prepared pans. Bake 30 to 35 minutes; in moderate oven (350). When cake is cool, frost with your favorite chocolate icing.
*Sugar Saving Suggestion: use 3/4 cup sugar and 3/4 cup white corn syrup. Reduce milk to 3/4 cup plus 1 tbsp. Add syrup with milk to dry ingredients. (Syrup adjustment not applicable in high altitude areas)
This particular recipe seems like you could use canned salmon if you don’t have cooked salmon available, or fresh to cook. Of course, if you have fresh salmon to cook, why would you then turn it into a loaf? Just eat it! However, this might be made with leftover or the like. The use of the pan of hot water while baking is called a bain maire, and it is used for delicate foods that require very even temperature during cooking.
Salmon Loaf
Mix 1 pound of flaked salmon, 1 cup grated bread crumbs, 2 beaten eggs, 1/2 cup milk or white stock, a few grains pepper, 1/2 teaspoon salt, 1/2 teaspoon onion juice and 1 teaspoon lemon juice. Turn into a mold lined with buttered paper and set in a pan of hot water. Bake in a moderate oven until firm. Turn out onto platter, remove paper and garnish with crisp parsley and serve with tomato or Hollandaise sauce.
Salmon Loaf
1 lb salmon, flaked
1 cup bread crumbs
2 eggs, beaten
1/2 cup milk or white stock
Pepper
1/2 teaspoon salt
1/2 teaspoon onion juice (substitute onion powder?)
1 teaspoon lemon juice
Mix together. Line a mold with buttered parchment paper. Pour the mix into the mold. Place the mold into a larger shallow pan with hot water in it. Bake at 350 until firm. Turn out onto a platter, remove the paper, and garnish. Serve with tomato sauce or Hollandaise sauce.
Gram's Recipe Box 