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

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.

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.