Success for one is success for all

by Mrs Marvel

Recently, a reader of this site told me about her site, Home Cook’s Pantry. It’s a charming site similar to this one, but even better, she has a book coming out featuring vintage cake recipes! Yummm. The book will feature 50 vintage cake recipes, including some of the more typical cakes like Devil’s Food and Pound Cake, but venturing off to Creole Beauty Cake and Plantation Marble Cake.

memories-vintage-cake-recipes

I really feel like where one of us in the vintage sector finds success, we all find success. Click the picture to go to Amazon.com and support our love of vintage recipes!

 

More from Irene B: Methods of Cooking

by Mrs Marvel
Irene Bartz Methods of Cooking p1

Tattered page from Irene B’s Girl’s Trade School notebook

For part one, menus, you can click here and here. Some of this seems so simple when you have been reading recipes your entire life, cooking or watching cooking shows, but for a girl in a trade school, this might not have been elementary. The worst assumption a teacher can make is that her students know what she is talking about. Especially with food, you do not want to add a T of salt when a t is called for!

II. Methods of Cooking

1. Broiling = cooking over a glowing fire

2. Roasting = ” before a glowing fire

3. Baking = ” by means of heated air

4. Boiling = ” for a long time in water

5. Stewing = ” for a long time in water below boiling point

6. Steaming = [a] moist steaming = cooking in a steamer by direct contact with the steam [b] dry steaming = cooking in a double boiler

7. Frying = cooking in hot fat deep enough to cover article to be cooked

8. Sauteing = cooking in a small amount of fat

9. Braising = stewing & baking

10. Fricaseeing = sauteing & serving with a sauce

III. Table of Abbreviations

Tbsp = Tablespoon

tsp = teaspoon

C. = cup

spk = speck

qt = quart

pt = pint

lb = pound

oz = ounce

cu = cube

IV. Table of Measuring

3 tsp is equal to Tbsp

Something lost to the ages…

Irene Bartz Methods of cooking bw hygene of food

16 tbsp is equal to 1 cup

2 cup is equal to 1 pt

4 cup is equal to 1 qt

1 square chocolate = 1 oz

V.

In order to have good results in cooking and exact measurements are necessary.

A spoonful of anything is a level spoonful. Half a spoonful is a spoonful divided lengthways. Dry materials like flour meal and so on must be sifted before measuring.

Hygiene of Foods

Cleanliness is the most important consideration in cooking food. Materials made by means of transmitting a disease. Clean house clean clothing, clean bodies and clean food are the most important. The person who prepares the food should wear clean clothes simple in style and which can easily be laundered.

The body should be kept clean. …hair neatly combed, specified attention given to the hair, the fingers nails being free from dirt. Goods should not be exposed to dust in the home or in the market.

This section continues on for a bit and then goes into care of the refrigerator. In the interest of time, I will save that for the next post.

Ham balls with pineapple sauce

by Mrs Marvel

Ham balls w pineapple sauce

 

Thanks to Carol Tucker on Bever Street, we have today’s recipe for Ham Balls with Pineapple Sauce. I don’t know where this combo originated, but the ham & pineapple thing is found everywhere from pizza parlors to cocktail parties. It’s not my favorite, but some people rave over it. To each their own. Who knows, this might be interesting and tasty? Just a note, I don’t know exactly what “ham loaf mix” was, or how to recreate it. However, meat loaf starts with ground beef, so perhaps it is simply ground ham. You could probably make these small and stick toothpicks in them for a cocktail party.

Ham Balls with Pineapple Sauce

2 lbs ham loaf mix

2 eggs, beaten

1 cup bread crumbs

1/4 tsp pepper

Mix and form into balls. Place close together in a large shallow baking pan.

Mix:

1 cup crushed pineapple

1/2 cup brown sugar

2 T vinegar

1 T dry mustard

Pour over meat balls. Bake at 350 for 1 1/4 hours. Meat balls may be prepared ahead and frozen

Frozen Fruit Salad

by Mrs Marvel

Frozen Fruit Salad 1 Frozen Fruit Salad 2

 

This seems like a holiday salad to me, so Happy Easter!

Frozen Fruit Salad

1 cup dates cut fine

1/2 cup nut meats – coarsely chopped

1 cup shredded pineaple

1 teaspoon grated lemon rind

1 T spoon lemon juice

2 cups cottage cheese

1/2 cup salad dressing (I think this means mayo)

1 cup whipping cream

1/2 teaspoon salt

Scald nut meats – have freezing tray thoroughly chilled. Put together dates, nuts, pineapple plus juice & rind of lemon. Add cottage cheese, salad dressing & fold in the whipped cream. Turn into freezing tray & spread evenly. May be garnished with cherries & pineapple. Hurry the mixture into refrigerator to freeze – the sooner it is frozen the smoother the product.

Potato Pudding

by Mrs Marvel

Potato Pudding

I’m not completely sure what to think about this, except that it’s more like hash browns than pudding. Or possibly similar to twice baked potatoes. I believe this would be served as a side dish in place of mashed potatoes.

Potato Pudding

3 large potatoes, peeled & grated

2 med onions grated

2 eggs whole

1/8 t pepper

1 1/2 t salt

parsley chopped

Mix all ingredients. Drain off a bit of water before adding eggs. Use ring mold, oiled. Pour 2 T oil on top. Bake 400 F 40-60 min till crusty on top. Fill center with mushrooms. Serves 8.