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.

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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.

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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