Wednesday, June 27, 2012

WHITE VELVET CAKE AND TOPPING

This is an old 1950-60s recipe from my hometown in Southern Indiana.  After a local resident called this recipe in to a local radio show, she was so inundated with requests for the recipe that she sent it to the newspaper to share it with everyone.

1/2 cup shortening
1 1/2 cups sugar
1/4 tsp almond extract
1 1/2 tsp vanilla extract
3 egg whites, do not beat
2 1/2 cups cake flour
1 tsp salt
1 tbs double acting baking powder
1 cup milk

Cream the shortening and sugar together; add almond extract, vanilla extract, and egg whites.  Beat by hand (DO NOT USE ELECTRIC MIXER) for about 4 to 5 minutes. 

Sift the flour, salt, and baking powder together into the egg mixture; add milk and beat for 2 minutes on the medium speed of an electric mixer. 

Pour the batter into 2-8-inch round cake pans and bake in a moderate 350 degree oven for 30 minutes.

TOPPING:
3 tbs flour
pinch of salt
1 cup milk

Cook and set aside until cool.  Cream 1 cup shortening and 1 cup sugar.  Add 1 tsp vanilla.  Add a little at a time to the cooled mixture.  Beat, beat, beat, at least 20 minutes with a mixer.

Note:  This recipe does not mention preparing the cake pans.  They should be greased and lightly dusted.



Tuesday, June 19, 2012

INTERESTING INFORMATION FROM 1900

I know most of my regular readers enjoy old bits of information as much as I do.  Today I came across the following information from the early 1900s (1900-1909): 

Thought you might be interested to know that in 1900 sugar was 4 cents a pound!  Eggs were selling for 14 cents per dozen and butter was 25 cents a pound.

The Minnesota Valley Canning Company in Le Sueur began packing peas and corn in cans.  (Have you ever wondered how Le Sueur peas got their name?)

Auguste Escoffier of London's Carlton Hotel stated that coffee should only be served at the end of the meal.  In his wisdom he also added that fruit is the only appropriate food to serve after pastries.

Honeydew melons were introduced in the United States.

The United States' first pizzeria opened.  It was in New York City.

James Beard was born in 1904.

Very important timesavers for cooks debuted including the electric toaster and drip coffeemakers!

The first recipe for the now popular Devil's Food Cake appeared in print.

The United States Government enacted the first law to protect America's food supply.  It was known as The Pure Food and Drug Act.

Tuesday, June 5, 2012

PICKLED CARROTS

This recipe is from an August 1948 The Farm Wife and Home page from a now defunct Southern Indiana Farm Publication.

1 quart vinegar
1 tablespoon each of whole cloves, allspice, and mace
1 quart sugar
1 stick of cinnamon
carrots

Boil the carrots until the skins slip easily.  Remove skins and slice or keep whole.  Tie the spices in a bag and bring to a boil in pickling solution.  Pour the boiling solution over carrots and allow to stand overnight.  Bring to boil and boil for 5 minutes.  Remove the spice bag.  Pack carrots into hot sterilized jars to within one-half inch of top.  Seal while hot.


Sunday, June 3, 2012

Old Fashioned Apple Butter

If you are a regular on this blog you know I grew up in the Southern Indiana countryside where we raised large gardens and our own beef, pork, and chickens.  My grandparents, who lived next door, had a small apple orchard. I can vividly remember picking up apples and the delicious aromas as grandma turned them into homemade apple butter.  I loved eating that apple butter all winter long on toast, biscuits, etc.  This was not grandma's recipe but one from another lady on over in the country.  Grandma never used a recipe saying hers was in her head.

Cook on top of stove:
1/2 bushel apples, any variety except red delicious, washed and cored but not peeled
1 gallon or more of sweet cider
When tender, run through a food mill or colander.
Cook in large pan, in the oven at 350 degrees, stirring occasionally.
Bake 5 to 6 hours.
Add:
1 1/2 cups cinnamon red hots that are dissolved in 2 1/2 cups hot water
Add:
3 cups light brown sugar
1 cup white sugar
4 to 6 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/4 teaspoon salt
Return to over, simmer, stirring occasionally, untl desired cosistency to can in sterilized jars, seal.

Make about 12 quarts.

Note: File Photo