NEWS ONE BEST RECIPE - Fancy Breads/Finger Rolls

One of the things you may notice in reading these old recipes is how simple they are, very few have more than half a dozen ingredients.

FANCY BREADS - FINGER ROLLS
1 1/2 cups of boiling water
1/2 cup of shortening
1 1/2 cups of condensed milk
2 teaspoons of salt
1 yeast cake
1/4 cup of warm water
2 quarts of flour

Put first 4 ingredients in mixing bowl; when lukewarm add yeast cake dissolved in lukewarm water and four cups sifted flour. Beat well and add three cups flour stirring with a knife, then add enough more flour to knead. Knead until smooth and elastic and let rise until double in bulk. Turn out on floured cloth or board and divide into four equal parts and each part into 8 portions. Roll into round biscuits covering with a cloth as they are made. Beginning with the first roll into long finger-shaped biscuit and place close together in greased pan - the broiler pan of the gas oven is good. Let rise until double in bulk and back 25 minutes in hot oven. Just before they are done brush with beaten egg.
DAILY CARD INDEX RECIPE
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Apple Sauce Cake

This recipe is from the main book, there are main of these "NEWS ONE BEST RECIPE" clippings in the book.

1/2 cup of butter
1 cup of sugar
1 egg, beaten light
1 cup of raisins
1 cup of currents
1 3/4 cup of sifted flour
1 level teaspoonful of soda
1 teaspoonful of cinnamon
1/2 teaspoon full of cloves [I presume ground cloves]
1 cup of hot thick apple sauce

Mix in the usual manner; bake in a tubepan lined with buttered paper nearly one hour and a helf. The heat of the oven should be moderate.

DAILY CARD INDEX RECIPE
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Filling the Jelly Glasses in Winter

  

Since we have increasingly relied on local sources for most of our food we've become more acutely aware of the seasons. Frankly nearly any novel way to make use of the avalanche of carrots we get in our CSA box is welcome. 
These recipes, although they are no longer considered safe, speak to the absolute reliance previous generations had on canning and preserving. They present ways to use mostly imported citrus to reprovision the pantry when fresh fruit was out of season.
Filling the Jelly Glasses in Winter
Along about January the jelly glasses start emptying out, and first thing you know there's a whole row of them yawning and empty on the pantry shelf —and a sigh escapes from the homemaker. It was so comforting to know that they were all full. But it's easy to fill them again. even in the winter time. for there is no end of delicious marmalades that may be made a few glasses at a time from the fruits available in the winter season.

WARNING: These are 1927 vintage canning recipes. They are NOT SAFE by modern standards. If you are not an expert canner with a solid understanding of modern food safety standards for canning DON'T USE THESE RECIPES without making modifications to bring them up to date.  
Here are some delicious winter mamalades:

THREE FRUIT MARMALADE 
One large orange. 1 large lemon, 1 choice grapefruit, sugar, water.
Slice fruit very, very thin or run through chopper, using coarsest blade. Add three times as much water as fruit juice. Stand over night. Boil one half hour. Measure and add one cup sugar for each cup fruit including juice. Stand over night again. Boil till it gives the jelly test i.e. thick reluctant drops fall front side of spoon or it "sheets" the spoon. This has quite a bitter taste especially liked by many who are fond of the Dundee type of marmalade.

ORANGE CONSERVE
Six oranges, 4 cups sliced rhubarb or cranberries, 1 lemon, 1 cup seedless raisins, 4 cups sugar, 1 cup walnut meats broken in pieces.
Grate the rind from the oranges and lemon. Cut the pulp in slices. discarding the white membrane and the seeds. If sliced rhubarb is used place it in a colander and pour bolting water over it, then drain thoroughly. If cranberries are used, cut them in halves, place in a colander and run cold water over them to remove as many seeds as possible. Mix the fruit. grated rind, sugar and raisins, which may be chopped or cut in pieces. Cook slowly until thick and add nuts. Cook five minutes after adding the nuts and pour into sterilized glasses. Cool and seal with paraffin. See the note above, paraffin sealing is not considered safe.

LEMON MARMALADE 
Nearly everybody likes citrus marmalade, made of either oranges or grapefruit. But not all housewives know that lemon marmalade is equally delicious, wholesome, and easy to make. Use 12 lemons, and 1 1/2 pounds of sugar to each pound of fruit and water. Cut lemons into very thin slices, remove but keep the seeds. Add a pint of cold water for each pound of fruit and let stand overnight. In the morning boil gently until the fruit Is tender, and again set aside until cold. Weigh and add sugar in the proportions named above. Put the seeds In a cheese-cloth bag and cook with the fruit for flavor. then discard. Cook until the whole mass is thick and transparent. and pour into sterilized glasses. Cover with paraffin. See the note above, paraffin sealing is not considered safe.

ORANGE CONSERVE
 This is the same recipe as above with some edits missing, I guess the proofreader wasn't exactly alert.
Six oranges, 1 lemon, 4 cups sliced ruhbarb or cranberries, 4 cups sugar, 1 cup seeded raisins. 1 cup walnut meats.
Grate rind from oranges and lemon: cut pulp in slices, discarding white membrane and seeds. If sliced rhubarb is used. place it In a colander and pour boiling water over it; then drain thoroughly. If cranberries are used. cut them in halves place in colander and run cold water through them. Mix fruit. grated rind, sugar and raisins. Cook slowly until thick; add nuts and cook 10 minutes longer. Turn into sterilized glasses or jars.

PRUNE CONSERVE
Soak 18 prunes overnight in 1 cup water. cut in small pieces and boil 1 minute with the water in which they were soaked. Measure into saucepans: 1 1/4 cups fruit and juice, 1 cup raisins. 1/2 sliced orange. Juice of a half orange. 1/2 cup walnut meats, 2 tablespoons lemon juice, and 3 cups sugar. Stir until bolting point is reached and boil 1 minute, stirring constantly. Add 1/2 cup pectin. let stand 5 minutes and pour slowly into sterilized jars.

FIG JAM 
Four cups of dried figs, 4 cups of water, 1 lemon, 1 1/2 cups of sugar. Divide the figs, putting them through the food chopper. Cut the lemon in paper-thin slices. Add the water to the figs and lemon, bring to the boiling point. add sugar and cook slowly until thick and transparent. Pour into sterilized glasses and seal with paraffin.
See the note above, paraffin sealing is not considered safe.

ORANGE HONEY 
Six oranges, 1 cup hot water, 6 cups sugar.
Remove peel from oranges, cover with boiling water and cook until tender. Drain, remove white membrane, dry rind and put through food chopper. Grate yellow part of lemon and add to orange rind. Cut pulp of oranges and lemons into small pieces, discarding all seeds. Bring one cup hot water and sugar to boiling point. Add orange and lemon pulp and cook for 25 minutes after boiling point is reached. Pour iInto sterilized glasses and cover.

CARROT JAM WITH APRICOTS
(Makes four glasses)
Two cups. cooked apricot putp, 2 cups grated carrots, 1 lemon ground fine, 2 cups sugar.
Cook the carrots in just enough water to cover. Combine with the apricot pulp and sugar and cook till jam consistency. Add lemon when about half cooked. This has a beautiful color and is a sweet spread for toast, muffins or sandwiches.

CARROT MARMALADE
Two oranges, 1 lemon, 2 cups ground carrot.
Slice oranges and lemon very fine. Grind carrot. Add five measures of water for each measure of fruit, including carrot. Boil 45 minutes or until reduced about half. Add cup sugar for each cup of fruit and boil till it jellies -30 to 40 minutes.

GRAPEFRUIT MARMALADE
Slice very thin 1 orange, 1 lemon. 1 grapefruit, leaving out bitter centers. Add 8 cups water and let stand 24 hours. Boil 20 minutes and set aside another 24 hours. Measure and add an equal amount of sugar, and let it boil until It jells. This will make 12 glasses.

CRANBERRY CONSERVE
One quart cranberries, 1 cup raisins, pulp of one orange, 2 cups sugar.
Wash the cranberries and raisins. Chop fine and add the orange juice and pulp. Add the sugar and cook until thick. Seal in sterilized glasses.

TANGERINE MARMALADE
Cut tangerines very, very thin. For every six tangerines, cut one small lemon equally thin. Measure the fruit and add five times that amount of water. Boil one hour. Measure again. For every cut of fruit and juice add three-fourths cup of sugar. Do not cook more than five cups In one receptacle at one time. Boil till it jellies. It may take as long as 40 minutes and It may take only 15 or 20. This depends on the ripeness of the fruit.

1927 Luscious Cakes and Cookies - Part IV - Frostings and Fillings

Frostings and Fillings

WHITE MOUNTAIN CREAM ICING 
Three cups sugar, one and one-half cups water, two tablespoons corn syrup, three egg whites, stiffly beaten, one teaspoon vanilla, one teaspoon lemon extract.
Mix the sugar, water and corn syrup. Mix well and then cook slowly without stirring until a thread is spun when a.portion dropped from the end of a spoon. Pour slowly into the stiffly-beaten egg whites. Continue beating vigorously until the mixture thickens and is cool. Add the extracts and spread on the sides, between the layers and on the top of the cake.

FRUIT FILLINGS AND ICING 
2 1/2 cups granulated sugar, 3/4 cup boiling water, 1 teaspoon baking powder, 1 teaspoon lemon juice, 1 cup mixed dates, cherries and pineapple, cut fine; whites of 2 eggs.
Boil sugar, water and baking powder without stirring until syrup spins a thread (238 F.); beat egg whites until dry; add syrup gradually, beating constantly until right consistency to spread; add flavoring and cool. Add fruit to one-third this icing and spread thickly between layers. Cover top and side of cake with remaining plain icing. Decorate top with candied cherries and cocoanut.

COCOA CAKE FILLING
1 1/2 cups confectioners sugar, 3/4 cup butter, 1-3 to 1/2 cup powdered cocoa, 1 teaspoon vanilla., teaspoon salt (pinch). 3 tablespoons hot water. •
Cream sugar and butter; add salt and cocoa, and cream thoroughly. Finally put in vanilla and then hot water, a little at a time, stirring it in well

GOLDEN FROSTING
1 egg yolk, 2 tablespoons orange juice, 1/2 teaspoon salt, 2 1/2 cups confectioner's sugar, 1/2 cup candied grapefruit peel.
Stir the egg yolks slightly, add orange juice, salt and sugar gradually. Use grapefruit peel for garnish.

ORANGE FILLING
Grated rind I orange, 1/2 cup sugar, 2 tablespoons cornstarch, 2-3 cup boiling water, 2 tablespoons butter, 1 egg, 2-3 cup orange juice, 1 teaspoon lemon juice.
Combine orange rind, sugar and cornstarch in saucepan. mix well, add boiling water gradually and cook 10 minutes, stirring constantly. Add butter, then pour mixture over well-beaten egg. Return to saucepan and cook two minutes longcr, stirring constantly. Add orange and lemon juice, beat well and cool before spreading on cake.

LEMON FILLING
One cup Milk, one tablespoon butter, one egg, well beaten, two tablespoons sugar. two tablespoons flour, one tablespoon lemon, pinch of salt.
Mix flour and sugar with two tablespoons of milk, add yolk and beat well. Boil rest of milk and butter, and add to this first mixture, stirring constantly. Cook until thick and creamy. Cool and spread between layers.

1927 Luscious Cakes and Cookies - Part III

Cookies
BROWNIES
Three tablespoons shortening, 1 cup sugar, 1 egg, 2 oz. melted unsweetened chocolate, 1/2 teaspoon vanilla extract, 1-3 cup milk, 1 cup flour, 1 teaspoon cream of tartar baking powder. 1/4 teaspoon salt, 4 cup not meats chopped—not too fine.
Melt shortening; add sugar and unbeaten egg; mix well; add chocolate, vanilla and milk; add flour which has been sifted with baking powder and salt; add nut meats; mix well. Spread thinly on greased shallow cake pan and bake in slow oven (300 degrees F.) 20 to 30 minutes. Cut into 2-inch squares before removing from pan. If desired 1/4 cup raisins and 1/4 cup nuts can be used in place of 1/2 cup nuts.

— 

JACK FROST TRIANGLES 
Half cup shortening, 1 cup granulated sugar, 2-3 cup milk, 1 teaspoon almond or vanilla, 2 cups pastry flour, 3 teaspoons baking powder, teaspoon salt, 2 egg whites. Cream shortening until light and creamy, add sugar slowly, add milk and flavoring very slowly, beating continually. Stir in flour sifted with dry ingredients, fold in beaten egg whites. Pour into greased goldenrod pans and, bake in moderate oven (375 degrees F.) for 20 minutes. Cool and cover the triangles with pistachio icing, then drip over this a little white icing to represent icicles.

There is no recipe for pistachio icing given so I guess it's assumed you can figure one out. You will note that this calls the cookies to be baked in a "goldenrod pan". These were a specific pan that I've never actually seen an example of, there's a picture here (on the lower left). One of the neat things that I discovered when researching this pan is that public libraries in Iowa circulate baking pans and they have over 2000 pans in their catalog.

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HERMITS
One cup brown sugar, I-3 cup shortening, 2 eggs, 1/4 cup thick sour milk, 1/2 cup seedless raisins, 1/2 cup chopped nut meats, 1 3/4 cups pastry flour, 1 tablespoon cocoa, 1 teaspoon baking powder, 1/4 teaspoon soda, 1/4 teaspoon powdered nutmeg, 1/4 teaspoon powdered cloves, 1 teaspoon powdered cinnamon. Cream, sugar and shortening. Add unbeaten eggs, one at a time and beat until well creamed. Add raisins and nuts and mix well. Fold in sifted dry ingredients. Spread thinly on greased baking pan and bake in moderate oven (350 degrees F.). Cut in squares. or, mixture may be dropped from a spoon on to the baking sheet.

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POPPY SEED COOKIES 
Poppy seed cookies are very delicious. Soak a cup of poppy seed in 1/2 a cup of hot milk. Cream 1/2 a cup of butter with 1/2 a cup of sugar, add two ounces of sweet chocolate in powder, or melted over hot water, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1 teaspoon baking powder, 1 cup currants, 1 1/4 cups of flour and the poppy seeds. Drop from teaspoon in buttered and floured pan and bake 20 minutes in a moderate oven.

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POPCORN LACE COOKIES
One tablespoon butter, 1/2 cup sugar, 1 cup chopped popped corn, 1/8 teaspoon baking powder, 1/4 teaspoon salt, 1 egg.
Cream butter. Add sugar mixed with baking powder and salt. Cream well. Add beaten egg  and mix. Add chopped popped corn and stir well. Drop by teaspoon-(uls on a greased baking sheet or inverted pan. Flatten with knife before putting in oven. These cookies will spread on baking, so do not place too close together. Bake in moderate oven (350 degrees F.) for 10 minutes. When done, cookies are delicately brown and thin and lacy. Remove from pan while still warm, as they become very brittle when cold. If they become too crisp, may be returned to oven to heat until they soften. Will make 25 small cookies.

—

JUMBLES
One cup flour, 1 teaspoon cream of tartar baking powder, 1/4 teaspoon salt, 1 cup rolled oats, 1 cup sliced dates, 1/4 cup walnut meats broken in pieces, 1/4 cup brown sugar, 1 egg, 1/2 cup butter, 1/4 cup milk.
Mix and sift flour, baking powder and salt. Put rolled oats through the food chopper, then mix with flour, add dates and nut meats. Cream butter, add sugar gradually, then well beaten egg and milk. Combine two mixtures; add vanilla. Pack in wax paper-lined pan Chill over night. Roll out and cut with round cutter, having hole in center. Place on a well oiled baking sheet and bake in a moderate oven (375 degrees F.) 20 minutes. recipe will make about 20 cookies.

1927 Luscious Cakes and Cookies - Part II

ALMOND SPONGE CAKE
Beat the yolks of five eggs with a quarter of a teaspoon of salt until lemon-colored and very gradually blend in one cup of sugar, adding the rind of one lemon and two tablespoons of lemon juice. Then cut and fold in half a cup of sifted potato flour(or one cup of white flour) and the stiffly whipped egg whites. Turn into a tube pan, sprinkle lightly with chopped blanched almonds and bake about 50 minutes in a moderate oven, heated to 300 degrees.
ALMOND CAKES
One-half cup shortening, 1 cup sugar, 1/2 cup milk, 1 1/2 cups flour, 2 teaspoons baking powder, teaspoon salt, 4 egg whites, 1 teaspoon almond flavoring. Chopped blanched almonds. Cream shortening with sugar. Sift dry ingredients and add alternately with the milk. Fold in stiffly beaten egg whites and flavoring. Fill small muffin tins half full and sprinkle surface with sugar and finely chopped almonds. Bake in moderate oven until browned lightly on surface.
PLAIN CUP CAKES 
One-quarter cup butter, 2-3 cull sugar, 1 egg well beaten, 1/2 cup. milk, 11/2 cups pastry flour, 2 teaspoons baking powder, 1/2 teaspoon vanilla, 1/4 teaspoon salt. Cream butter, add gradually sugar, beating hard, then the egg. Sift flour and baking powder together. Add alternately with the milk, a little at a time. Add vanilla. Bake in greased pans in a moderate oven.
SOFT GINGER CAKE 
One-half cup of sugar creamed with 1 cupful of butter. Add 1 cup of molasses and 1 egg, well beaten. Spice or ginger to taste. Three cup-fuls sifted flour, 1 cupful water poured on 2 teaspoons of soda. Mix all thoroughly and bake in a moderately hot oven.
FAVORITE CAKE 
One cup of sugar creamed with l cup of butter. Add 2 eggs (yolks and whites beaten separately), 1/2 cup of milk, 1 teaspoon lemon flavoring and 1/12 cups flour into which has been sifted 1 teaspoon baking powder. This can be baked in small gem pans and iced.
SILVER CAKE
Two cups sugar, 1/2 cup fat, 4 egg whites, 1 cup cold water, 3 cups flour, 1 teaspoon cream tartar with 1/2 teaspoon soda or 2 teaspoons baking powder. Cream butter and sugar. Add beaten whites of eggs. Add cold water. Add sifted ingredients and beat briskly for five minutes. Bake In moderate oven in loaf or layers.
WHITE FRUIT CAKE
Cream 2-3 cup butter and add gradually 1 7/8 cups sifted flour, mixed and sifted with 1.4 teaspoon soda. Add 1/2 tablespoon lemon juice. Beat 6 egg whites until stiff, then gradually add 1 1/4 cups sifted powdered sugar and combine with the first mixture. Then add 2-3 cup candied cherries, 1-3 cup blanched and shredded almonds and 1/2 cup thinly sliced citron. Bake in a buttered, deep cake pan, lined with buttered paper, about one hour.
PORK CAKE
One pound fat salt pork, 1 pint boiling water, 2 cups brown sugar, 1 cup molasses, 1 tablespoon cloves, 1 tablespoon nutmeg, 2 tablespoons cinnamon, 2 pounds seeded raisins, 1 pound seedless raisins, 1/4 cup fruit juice (grape preferred), 3 teaspoons baking powder, 7 cups sifted flour, 1 cup chopped nuts (optional). Chop pork fine and pour boiling water over it. Let stand until nearly cold. Add sifted brown sugar, molasses, fruit juice and fruits prepared as in recipes above. Sift flour with baking powder and spices and add to first mixture. Pour into greased pans and steam two and one-half hours. Brown in moderate oven (350 degrees F.) for one-half hour. If nuts are used add to fruits.

You just have to love a recipe collection that provides a method for making a cake when the only available source of fat is salt pork. 

1927 Luscious Cakes and Cookies - Part I

This one is going to take a few days to post. Part the first:

Cakes

DOLLY VARDEN CAKE
White part-1 1/2 cups sugar, 1/2 cup butter, 1/2 cup sweet milk, whites 4 eggs, 3 cups flour, 3 level teaspoons baking powder. Dark part-1 cup brown sugar, 1/2 cup molasses, 1/2 cup butter, 1/2 cup sweet milk, yolks of 4 eggs, 2 1/2 cups flour, 3 level teaspoons baking powder, 1/2 teaspoon each of cloves, allspice, nutmeg and cinnamon.
Mix the white part and the dark part separately. Bake in four layers--two light ones and two dark ones. Alternate the layers and place White Mountain cream icing between each layer and over the top and sides. The layers should be very thin. It must be remembered that a cake of four layers will require again as much icing as one of only two layers.

FUDGE CAKE 
Half cup shortening, 1 cup sugar, 1 egg, 2 squares melted chocolate, 2 cups pastry flour, 2 level teaspoons baking powder, 1/2 level teaspoon salt, 1 cup milk. 1 teaspoon vanilla. Cream together shortening and sugar; add well beaten egg and melted chocolate. Sift together remaining dry ingredients and add to first mixture alternately with milk. Then add vanilla. Pour into square greased cake pan and bake at 350 degrees F. for 45 minutes.

POUND CAKE
One and one-half cups butter, 2 cups sugar, 7 eggs, 3 cups flour, 1 teaspoon baking powder, 1 teaspoon flavoring. Cream butter and sugar thoroughly together. Add eggs one at a time, beating two minutes after each addition. Sift flour and baking powder together. Add to first mixture. Add flavoring. Mix until smooth, but not a long time, since the baking powder will lose strength if you do. Line a greased tube or loaf pan. Bake in a moderate oven 45 to 50 minutes. It is done when it shrinks from the sides of the pan or when a toothpick inserted comes out with no batter adhering. no batter adhering.

SPICE CAKE
One-fourth cup shortening, 1 cup sugar, 1 egg, 1 teaspoon vanilla, 1 cup seedless raisins, 2 cups pastry flour, 1 1/2 teaspoons powdered cinnamon, 1 teaspoon powdered nutmeg, 3 teaspoons baking powder, 1/2 teaspoon soda, 1/2 teaspoon salt, 1 cup sour milk.
Cream shortening, add sugar gradually. Add well beaten egg, flavoring and raisins. Sift dry ingredients together and add to first mixture alternately with the sour milk. Bake in greased and floured loaf cake pan in moderate oven (350 degrees F. for about 50 minutes.

CHOCOLATE ROLL
Beat 5 eggs yolks slightly, then add 1/2 cup of sugar and beat well again, then add 1/4 cup of cocoa, and 1 teaspoon of vanilla, and lastly the stiffly whipped egg whites and 1/2 cup of sugar, first beaten together. Now grease a shallow pan, line with a piece of greased paper, and let paper hang over short ends. Spread the batter in the pan and bake 20 to 25 minutes In a moderate oven.
When done, turn out on a large stiff piece of paper, sprinkle well with powdered sugar, then cover with a damp cloth. Let stand 20 minutes to cool. Have ready 1 cup of whipping cream, whip until stiff, flavor with vanilla and sweeten with powdered sugar to suit taste. Spread over the cake and roll. Cover with chocolate fudge frostingg and when ready to serve cut in slices (This should serve 10.)

JELL ROLL 
One cup sifted pastry flour, scant 1/2 teaspoon salt, grated rind of 1 lemon, 2 eggs beaten light, 2 teaspoons baking powder, 1 cup sugar, 1-3 cup hot milk, 1 glass jelly, powdered sugar. Beat the sugar into the eggs, add lemon rind, add flour which has been sifted with baking powder and salt, add milk last and bake in buttered dripping pan and turn out on damp cloth, spread with jelly and make into roil. Dredge the top with powdered sugar.

The frostings referenced in these recipes will show up in a future post in a couple of days

Christmas Confections

I'm going to take a short break from the 1927 Detroit Times Cook Book and show you a few holiday themed clippings that are pasted into the book. I think this is much older than 1927. Some of these recipes terrify me so fair warning, hot sugar is dangerous stuff!
But first a bit of an idea of what the book also contains, a chunk of one of the unpasted pages.

Two Jelly Recipes and a Household Tip

 Mint Jelly
Two cupfuls granulated sugar, 1 1/2 cupfuls chopped mint, 2 cupfuls cider vinegar, 2 tablespoonfuls gelatin dissolved in cupful water. Pinch of salt and white pepper. The mint should be covered with a cupful of cold water and allowed to stand for 1/2 hour. Boil the sugar and vinegar together until the mixture begins to thicken. Then add to the soaked gelatin, stir until thoroughly dissolved, and add seasoning and the chopped mint. Cook for five minutes. Then strain into a small mould.

Jelly From Grape Juice 
When your last of grape jelly has vanished, and no more grapes until another year, it is a joy to learn that a fresh supply may be made from grape juice. For this use 4 cups of bottled grape juice to 6 level cups of sugar. Mix and bring to a boil. Add one cup of pectin and boil for one minute. Remove from the fire and let the jelly stand for one minute, skim aad pour into tumblers.

Javelle Water
In all our grandmothers' cook books, we found a recipe for making JaveIle water. This wa used in bleaching linens, for taking stains out of white goods, for removing fruit stains and mildew. It has rather gone out of style nowadays, because there are so many already prepared commodities on the market. To make Javelle water, put four pounds of bicarbonate of soda into a kettle over the fire, add one gallon of boiling water let it boil for 15 minutes, then add pound of chloride of lime, stirring constantly to avoid lumps.

Holiday Cakes and Puddings - 1927

Holiday Cakes and Puddings

PLUM PUDDING
One cup brown sugar, 1 cup dark corn syrup, I cup milk, 2 cups flour, 1 cup bread crumbs, 5 eggs, 2 teaspoons soda. 3 teaspoons baking powder, 1/2 teaspoon salt, 1 cup puffed raisins, 1 cup nuts, 1 cup figs.
Chop figs, raisins and nuts. and mix all together. Grease and flour mold before turning in the mixture, steam one hour

SUET PLUM PUDDING
One cup suet chopped fine, 1 cup dark corn syrup, 1 cup nectar raisins, 3 cups flour, 1 cup sour milk, 2.teaspoons soda, 1/2 tea-spoon salt, Spice if you wish. (I use one tablespoon cinnamon.) Mix and steam three hours.

PUDDING SAUCE
One cup sugar, 3 tablespoons butter, 2 tablespoons flour, 3 cups boiling water, flavoring. Pour the boiling.water over the mixed sugar and flour and boil a few minutes and add butter. Flavor to taste. Nutmeg, vanilla, lemon or orange rind May be used.

OLD TIME FRUIT CAKE
One cup lard, 1/2 cup butter, 4 cups brown sugar, 5 eggs, 1 cup
molasses, 2 teaspoons soda, 2 cups coffee, 1 lb. dates, 1 lb. figs, 1 lb. citron peel, 4 stewed apples, 1 teaspoon each of all kinds of spices, 2 cups coffee, 3 cups cups cold water, 1 lb. raisins, 1 lb. currants, 1 lb. nut meats, flour to make the mixture quite stiff. Bake slowly for two hours.

APPLE SAUCE FRUIT CAKE
One-half cupful butter, 1 1/2 cupsfuls brown sugar, 1 egg, 1 1/2 to 2 cupfuls flour, 1 teaspoonful baking powder, 1/2 teaspoonful soda, I cupful unsweetened apple sauce, 1/4 teaspoonful salt, 1/2 teaspoonful clove, 1 teaspoonful cinnamon, 1 cupful raisins, 3/4 cupful chopped dates, 1/2 cupful nutmeats, 1 cupful shredded citron, orange and lemon peel.

Cream butter and sugar slowly together and add the egg well beaten. Sift one cupful flour, and baking powder, soda, salt and spices together, and add to the egg mixture. Add apple sauce and beat well. If the apple sauce thins the mixture, add the remaining half cupful flour. Add floured fruit and mix thoroughly. Pour into a greased loaf pan and bake in a moderate oven 40 to 50 minutes. This cake may be frosted, if desired.

Baba Cakes - Delicous - 1927

Baba Cakes Delicious
The favorite dessert in Europe now, and Americans are fast bringing the idea back with them, is baba cakes. Baba cakes are glorified puddings, made with or without yeast, and served with fruit and cream. The cake should be unusually light and saturated with fruit juice or syrup before serving.
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BABA CAKES
One yeast cake, 1 teaspoon sugar, 3/4 cup milk, 1 1/2 cups bread flour, 32 cup melted butter or margarine, 2 eggs. Break yeast cake into a cup, add sugar, mix and place cup In a dish of warm water. Heat milk to lukewarm and add to yeast and sugar. Sift bread flour and measure 1 1/2 cups into top of double boiler. Make a hole in the center and pour in the first mixture. Cover and let stand over warm water (100 degrees F.) for 30 minutes. Mix to a dough, add melted butter, mix thoroughly and add eggs, one at a time, beating mixture until smooth. Fill individual pans half full, cover and let rise for 45 minutes or until they double their bulk. Bake in a moderate oven or at 350 degrees F. for about 30 minutes. Then soak in lemon syrup until quite soft and serve with whipped cream. Your own cottage pudding recipe may be used if you wish.

LEMON SYRUP
One and one-half cups sugar, 2 cups boiling water, 2 tablespoons lemon juice. Dissolve sugar in boiling water, boil for 5 minutes or until of the consistency of thin maple syrup. Add lemon juice and pour over the cakes.

SAVARIN CAKES
Bake baba cake mixture in greased ring mold. When baked remove to serving dish and with a spoon baste with the juice of 2 oranges mixed with a few gratings orange rind and 1/2 cup sugar until the juice is absorbed. Cover with apricot puree or quince honey and fill center with whipped cream.

APRICOT PUREE
Wash 1/4 pound dried apricots, soak in water to cover and cook in the same water until very soft. Add 3/4 cup sugar, stir and cook until sugar is dissolved and run through a sieve.

BABA CAKES WITH CANNED FRUIT
Bake baba cake mixture in greased ring mold. When baked cut in slices and place one slice on serving dish. Open a can of raspberries, loganberries, huckleberries, or any favorite fruit, and add , 1/2 cup sugar. Cover cake with the fruit and some of the syrup, with a second slice of the cake and more fruit, with the third slice of cake and top with fruit and whipped cream.

Toast Up To Date - 1927

Toast Up to Date

Toast, like. everything else, has become modernized. It is no longer browned slices ot bread, and, alas, often charred, cold and soggy, but comes in fetching triangles, trimmed and seasoned into all sorts of appetizing delicacies that comprise a main dish for the meal, be it breakfast, luncheon or midnight snack.

Here are some delicious toasts the family will like:

ROLLED TOAST

Cut bread thin, butter lightly, roll and fasten with toothpick, brown in hot oven. If these are to be used with salad, sprinkle grated cheese on before rolling and omit butter.

CINNAMON TOAST

Two teaspoons powdered cinnamon; two tablespoons sugar; six slices bread; two tablespoons butter.

Mix cinnamon, butter and sugar
together well. Toast one side of
bread, spread the other with this
sugar paste. Place on a baking
sheet, run under flame till mixture
bubble. Try maple sugar to give another flavor.

FRENCH TOAST

Four slices stale bread; one cup milk; one egg; one-quarter teaspoon salt; one cup hot water; two, tablespoons butter.

Make a batter of the milk, egg and salt. Dip bread first in hot water quickly, then in egg batter. Put half the butter in spider when bubbling hot, pan fry bread slices on one side. Dot the rest of the butter on the slices and turn.

The water is used to save milk and to Save time in soaking. This Is served with syrup, marmalade or a conserve usually. A luncheon dish may be made of it by adding two tablespoons of grated cheese to egg batter and finish as above. Or again it may be dipped in an egg batter in which the milk is replaced by tomato juice, one-quarter teaspoon soda and one teaspoon sugar

ANCHOVY TOAST

One-quarter cup anchovy paste; dash of paprika; one-half teaspoon- lemon juice; one-half teaspoon minced parsley; one-half teaspoon onion juice; six slices hot toast.

Cream the anchovy paste and add the other four ingredients. Spread lightly on hot toast and place in a warm oven two minutes before serving.

Bread boxes are made by hollowing out the centers of slices of stale bread, cut about four inches thick, with crusts trimmed off. They are then fried in deep fat till

a a nice brown and make attractive containers for many dishes. Either this or a plain slice of toasted bread makes a poor man's pie for Junior when filled with crushed fruit, applesauce or custard. Do not let stand before serving or it will be soggy.

How to Cook Cranberries - 1927

How to Cook Cranberries

Most people think of cranberries in connection with Thanksgiving and Christmas, but the variety or ways in which they may be prepared now makes them popular throughout their entire season.

Here is an appetizing variety for your cranberry enterprises.

10-MINUTE CRANBERRY SAUCE
One quart cranberries, 2 cups boiling water, 2 cups sugar.

Boil the sugar and water together for five minutes; skim, add the berries and cook, without stir ring, until they are transparent., Five minutes cooking over a hot fire is usually time enough to make sauce clear. This is the so called famous 10-minute cranberry sauce.

STRAINED CRANBERRY SAUCE
If you prefer a strained cranberry sauce, cook the cranberries in water, then press them through a strainer, keeping back the skins. Add the sugar and finish the cooking as suggested.

CRANBERRY MOLD
You can have cranberry mold by using the following recipe:

Four cups cranberries, 1 cup water, 2 1/2 cups sugar
Cook the cranberries and water together until the berries are tender; strain; add the sugar Stir until dissolved, but do not boil; then turn into an earthen or glass mold which has been wet with cold water, set aside to become firm. Serve cold. If preferred, individual molds may be used instead of one large one.

CANDIED CRANBERRIES
One and one-half cups cranberries, 2 cups sugar, 21/2 cups water. Pick large firm berries and in each make three 1/2 inch slits with sharp-pointed knife. Stir sugar and water Until sugar dissolves, using saucepan large enough to allow all berries to float on surface of sirup. Bring to boiling point and boil slowly three minutes. Cool. Add berries and bring again to boiling point very slowly. As soon as sirup boils. remove from stove and let berries stand in sirup over night. Next day remove berries and bring slowly to boil. Boil slowly 3 or 4 minutes. Allow to stand 2 hours, then boil gently 5 minutes more. When cold, drain sirup off and put berries on buttered plate to dry.

DATE AND CRANBERRY PIE
Make 1 1/2 tablespoonfuls of flour into a smooth paste with two table spoonfuls of cold water. With this thicken three cupfuls of hot cranberry sauce and cook for three minutes. Add one cupful of pitted dates cut into neat slices and cool. Turn this into a pie plate lined with pastry and cover with lattice top. Bake for 35 minutes. The first 10 minutes the oven should be hot so as to bake the crust quickly. Reduce the heat after that time. Serve cold with whipped cream, dotted with bits of cranberry jelly.

CRANBERRIES AND CITRON

One cup cranberries, 1 cup citron, 1 cup sugar, 1/2 cup water. Cut citron small and then add water to cover and cook until tender. Add cranberries and sugar and cook twenty minutes more.

CRANBERRY SHERBET
Cook 3 cups of cranberries and 1 cup of raisins, in 1 1/2 cups of water for 10 minutes. Press through a sieve and then add 1 1/2 cups of sugar and 1 teaspoonful of gelatine which has been softened in 2 tablespoonfuls of cold water. Stir until the gelatine is dissolved. Freeze slowly and when it begins to congeal, whip in the stiffly beaten white of 1 egg and freeze hard. This Cranberry Sherbet is very pretty; and as you know nowadays, we taste with the eyes as well as with the palate.

An Ode To Housewives

But first before we get to any of the actual recipes; An Ode to Housewives (remember kids, this is 1927)

We may live without poetry, music and art;
We may live without conscience and live without heart;
We may live without friends;
We may live without books;
But civilized man cannot live without cooks!

He may live without books---what is knowledge but grieving?
He may live without hope---what is hope but deceiving?
He may live without love---what is passion but pining?
But where is the man that can live without dining?

1927 Detroit Times Cookbook - Fall & Winter Number

Because it fits seasonally I will start posting with selections from this newspaper supplement that was folded inside the front flyleaf of the book.

Type wieners dig the face that "Cook Book" is set in.

Never fear if you worry that your toast is out of date, very shortly I will post the entire text of the article on updating toast.

Welcome to the Gaults Winnipeg Limited Project

Welcome to the "Gaults Winipeg Limited" Project Blog. This has little to do with Winnipeg and even less to do with the Gault Building that now houses Artspace in Winnipeg's exchange district. It just happens that sometime in the 1st half of the 20th century some relative of mine, possibly my Grandmother but also possibly one of her myriad cousins, used a hardbound catalogue from Gaults Limited of Winnipeg to make a scrapbook mostly of recipes and household hints.

I never was aware of this book while my Grandmother was alive, we found it among her things when settling her estate. Most of the stuff in here isn't dated but the few dates found range from 1927 to 1945. A lot of it also appears to be American in origin. These dates and the American content make me suspect that this may have belonged to a relative.

My Grandmother was a skilled farmhouse cook and frankly I don't really recall her referring much to recipes except on the occasions when she would try something new (I fondly remember the discovery of zucchini bread as a new thing in the late sixties).

I'm going to scan and post the articles and recipes from this book for a while. It should be fun, certainly it will give an interesting glimpse into the recipes and ingredients available to home cooks in Pre-war Southern Ontario.