Almond and sprinkle Cake

by Mrs Marvel

From Mrs E Marquardt of Wauwatosa, today we have Almond and Sprinklet Cake. Google and I both don’t know exactly what a “sprinklet” was. I wonder if it is an older name for sprinkles? There is a Norwegian word or place called “sprinklet” but even that is difficult to identify because it shows a big tower. Urban dictionary says that sprinklets are the tiny drops of water that splash on your windshield as you are driving. Let’s assume they are sprinkles, until evidence shows us otherwise.

Almond & Sprinkle Cake

1 cup butter

2 cup powdered sugar

4 egg holks

1/2 cup chopped almonds

1/2 cup spirinkles

2 cups flour

1 cup strong coffee

2 teaspoons baking powder

4 egg whites beaten stiff

Mix like ordinary butter cake. Bake 1 hour in angel food tin or layers. Put a butter frosting, almonds and sprinkles on top.

White Fruit Cake

by Mrs Marvel

This sounds a bit like a sponge cake with the large amount of egg whites, and a bit like a fruit cake with the citron, pineapple and candied cherries. In contrast to winter fruit cakes, this recipe calls for no cinnamon, nutmeg or clove. It also uses the egg whites and baking powder for a raising agent. I’ve tried to make the method a little more clear, at the end.

White Fruit Cake

1 c butter

2 c sugar

1 c milk

4 c flour

1 c slivered almonds

1 c citron

1 c red candied cherries – chop in small pieces, save some halves for top

2 slices glazed pineapple – use on top

1 c white raisins

1 tsp vanilla extract

1 tsp lemon

1 tsp almond

4 tsp baking powder

8 egg whites (beaten stiff)

After creaming butter & sugar, add sugar [doesn’t make sense] add milk and flour and other ingredients, lastly fold in whites of eggs. Bake in moderate oven for at least 1 1/2 hours

Cream butter & sugar until smooth. Add milk. Add flour. Add almonds, citron, small pieces of cherries and raisins through baking powder. Mix well. Finally add egg whites, be careful not to knock out the air.

Pour into greased pan, top with pineapple rings and cherry halves in a design. Bake at 350 for at least 1 1/2 hours until a toothpick comes out clean.

Cream Puffs

by Mrs Marvel

There really isn’t a lot of rhyme or reason to the organization in this book. We go from pudding to catsup to cream puffs. I suspect that after the lady originally set up her book in school – it was organized by food type – she fell behind in organizing and just decided to capture the recipes at whatever the organizational cost.

From what I can tell, this is a choux (pronounced “shoe”) pastry recipe. This is the basis for cream puffs, profiteroles, eclairs and other filled pastries. I haven’t tried to make this – it’s intimidating to me, I admit. Some say it’s the easiest pastry, others say it’s the most difficult. It is important to note here that this is just for the puffs. You can fill them with some type of filling – usually a cream filling, such as a Boston cream or vanilla pudding. I have added a link to a very helpful website after the recipe, should you be interested in trying this out.

Cream Puffs

1/2 cup butter

1 cup water

1 cup flour

4 eggs

Place butter & water in same pan on range. As soon as it boils add flour all at once until all mixed. Stir until it forms a ball and leaves the sides of pan. Set off to cool, not cold. Add an egg, beat 5 min., another egg and beat 5 min, and so on until eggs are all used up in batter. Drop mixture on oiled shallow pan, bake in moderate oven forty or fifty min. When cool make….

 

 

Further Reading

How to make Perfect Choux Pastry via The Flavor Bender

Catsup #2

by Mrs Marvel

Here’s another recipe for catsup. In this instance, the catsup seems like it will have more of what we consider to be a “traditional” flavor. It includes mustard, salt, red pepper, etc. Does anyone know how large a “salt bag” was? The recipe wants us to put certain spices into a salt bag and I suppose after that we cook the entire concoction until it thickens…?

Catsup

Scald tomatoes, peel then put through sieve (you could use a food processor or immersion blender)

To one gallon tomatoes, add 2 teaspoons salt, 2/3 cup sugar, 1 pt vinegar

Put this in a salt bag and tie up: 2 teaspoons mustard seed, 1 teaspoon chopped red pepper, 2 teaspoons celery salt, 2 onions chopped

Tapioca Cream

by Mrs Marvel

I admit, I’m not a fan of tapioca. I know lots of people love it, but it just never clicked for me. Doing some research led me to discover there are two preparations for tapioca and both result in what Americans think of as pudding – a creamy, soft dessert. It can be served warm or cold, topped with various garnishes like nutmeg, fresh fruit, whipped cream, etc. This particular recipe is for tapioca cream, which I think will be more fluffy and airy than a thicker pudding.

For the more traditional pudding texture, beat the eggs whole, then add a bit of the warm tapioca & milk mixture to bring them up to temperature; then add this to the tapioca & milk mixture, finish cooking.

For tapioca cream, separate the eggs. Beat the yolks and add them to the tapioca & milk mixture as described above. Once this has reached the desired thickness, whip the egg whites until soft peaks arise. Carefully fold this into the tapioca.

You may have noticed that this recipe does not indicate eggs at all! I suggest using 2 eggs based on many other recipes I found online. The method is also incomplete. She must have known how to make it and didn’t need to write down whatever is missing. If you have a complete method please share!

Tapioca Cream

1/4 c pearl tapioca

1/3 c sugar

2 c scalded milk

1/4 tsp salt

1 tsp vanilla

2 eggs

Pick over tapioca and soak 1 hour in cold water, strain. Add milk & cook in double boiler until tapioca is transparent; add half the sugar to the milk & remainder of egg yolks…

Pick over tapioca and soak 1 hour in cold water (or use a quick-cook tapioca), strain, add milk and cook in double boiler until tapioca is transparent. Beat the egg yolks in a separate bowl, then carefully add them to the tapioca/milk mixture. Do not cook the eggs by adding them to the hot mixture. Add half the sugar. Carefully cook the pudding until the desired thickness is reached. Make sure to stir it so it doesn’t stick to the bottom of the pan. Whip the egg whites until they are fluffy and soft peaks form. Fold this into the warm mixture. Serve either warm or chilled.