Velvet Freeze

This sounds like a delicious recipe that can be eaten as a fancy dessert. The use of evaporated milk will give this recipe a more dense consistency than if it were to use cream. Evaporated milk is simply milk with 60% of the water removed. It can be reconstituted by adding water, or used as … Continue reading

Pineapple Philly Pie

This could be a sweet and creamy, cheesecake-y type dessert. I don’t usually go for pineapple myself, but this could be really good. I think the cream cheese would soften the sharpness of the pineapple and be a really nice balance. Pineapple Philly Pie 1/3 c sugar 1 tbsp cornstarch 1 c crushed pineapple (do … Continue reading

Philly Frosting

I make a frosting similar to this but with more cream cheese and no milk. This would be nice on any of the spice cakes you make this holiday season. when making frosting with powdered sugar, I recommend adding the sugar a little at a time to prevent the billowing of the fine particles, or … Continue reading

Brown Sugar Cake

These old typed recipe cards were not typed in purple ink. Over the years, the black ink has been damaged by the acids in the paper it was typed onto, and faded to this interesting eggplant purple color. You can tell it was typed on a manual typewriter (as if anything else existed for the … Continue reading

White Fruit Cake

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 … Continue reading

Cream Puffs

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 … Continue reading

Catsup #2

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 … Continue reading