2 cups Swan’s Down Cake flour
2 1/2 tsp Calumet Baking Powder
3/4 c. butter
1 1/4 c. sugar
8 egg yolks, beaten until thick and lemon colored
3/4 c milk
1/2 tsp lemon extract
Sift flour once, stir together with baking powder then sift three more times. Cream butter thoroughly, add sugar gradually then cream until fluffy. Add egg yolks and beat well. Add flour, alternating with milk, a small amount at a time. Beat after each edition until smooth. Add lemon extract. Bake in 3 greased 9 inch layer pans in moderate over (350degreesF) for 25 minutes. Put layers together with orange marmalade and frost with 7 minute frosting.
Old Fashioned Molasses Cookies
1 cup butter or full fat margarine
2/3 c sugar
1 c molasses
1/4 c sour milk
2 1/2 c sifted all purpose flour
2 tsp baking soda
1 tsp ginger
1/2 tsp salt
Cream butter thoroughly. Add sugar gradually and cream together until fluffy. Add molasses and milk. Mix well. Sift flour with soda, ginger, and salt 3 times. Add flour to butter mixture, mix thoroughly. Chill. Roll out dough on floured surface thin and cut out with cookie cutters or a floured glass. Bake on greased cookie sheets at 375 for 8 minutes, until done.
1 pre baked pie crust
1 cup dark brown sugar
3 tablespoons butter (or, if you prefer, ‘Nucoa oleo-margarine’)
1 1/2 cups milk
1/2 tsp vanilla extract
2 eggs, separated
3 tbsp all purpose flour
2 tbsp powdered sugar
Heat a heavy fry pan over medium heat. Add the butter and brown sugar and stir until the sugar is melted and a thick brown syrup is formed. Add one cup of the milk into the pan, and the vanilla. Beat the egg yolks lightly in a medium sized bowl, and combine with the remaining milk and the flour until smooth. Add to the mixture in the fry pan and stir over medium heat until thickened and creamy. Pour into cooled pie crust. Beat remaining egg whites with powdered sugar until stiff and spoon decoratively over pie. Bake in preheated 325 degree oven until meringue is browned, Serve cold.
Deviled Lamb Chops
Have lamb chops cut 1 inch thick. Beat 2 egg yolks slightly and add to 3 tablespoons melted butter. Season yolk mixture with 1 tsp dry mustard, 2 tsp Worcestershire sauce, cayenne pepper, and 2 tbsp vinegar. Brush chops with this mixture and place on a rack under a preheated broiler. By the time the chops are browned they will be half done. Season with salt and pepper, turn and broil on second side.
Substitutes for sour milk or buttermilk - 1936
Sweet milk can be artificially and quickly clabbered or soured by the acids present in citrus fruit juices, that is, lemon, orange, or grapefruit juice, or by vinegar. To change sweet milk to sour milk, equaling it as a leavening agent with baking soda, use the acid juices in the following quantities:
1 1/3 tbsp vinegar (4tsp)
1 1/2 tbsp lemon juice (4 1/2 tsp)
1/4 c grapefruit juice (4 tbsp)
3/4 c orange juice(12 tbsp)
For example: when vinegar is used to clabber sweet milk, place 1 1/3 tbsp vinegar in a measuring cup, add sufficient sweet milk until the combination of milk and vinegar equals the quantity of sour milk required. Mix well. In any case, the resulting sour milk will react with 1/2 tsp baking soda. It can be used in place of sour milk or buttermilk in any baking soda recipe.
from 1935 -
Add 2 cups vegetables or fruit to 2 cups of Bisquick. Beat 2 eggs well and add to 3/4 c milk. Stir into Bisquick mixture and mix well. Drop by small spoonfuls into deep fat, heated to 360 degrees F. (or until a cube of bread browns in 60 seconds) Keep turning and frying until golden brown on both sides. Drain on brown paper; serve hot with maple syrup.
Vegetable suggestions: cooked corn, chopped parsnips, chopped carrots
Fruit suggestions: chopped apples, bananas, peaches, apricots, or pineapple. Halves of banana can be dipped into the fritter batter and fried. Also, peaches, apples, and apricots can be cut to make rings, dipped in batter and fried. Be sure to drain canned fruit well before using.
A light dusting of confectioner’s sugar makes a sweet fritter even lovelier! You can make a savory fritter by adding grated cheese or chopped anchovies…
2 c seeded raisins
1 1/2 c boiling water
1/2 tsp salt
3 tbsp cornstarch
1/2 c sugar
grated rind and juice of 1 lemon
Cook the raisins and water in the upper part of a double boiler for 5 minutes. Mix the salt, cornstarch, and sugar and pour the mixture over them, stirring constantly. Return to the double boiler and cook 5 minutes longer. Add the lemon rind and juice, cool, then bake between two crusts.
Tongue and Cabbage Salad
1 head cabbage
1 c diced cold cooked tongue
1 c diced cooked ham
1 green pepper, chopped
1 sweet red pepper, chopped
1/2 onion, chopped
1 c. mayonnaise
Shred cabbage as for coleslaw. Add next 5 ingredients and blend mayonnaise with cabbage mixture. Sugar and salt may be added if desired. serves 8.
This sauce is served with baked ham.
Cut half a slice of raw, lean ham into very small dice; pour 1 cup of champagne over the diced ham and simmer gently for 10 minutes; add 1/4 c of seedless raisins that have been washed and drained; Thicken to desired consistency with arrowroot that has been moistened, add a small pat of butter and just before serving add 1/4 c of champagne to pep up the flavor.