Abe Lincoln's Favorite White Cake

Last night, I was quickly looking through some old recipes that I bought out of an estate auction in the early 80's in the Ohio River Valley Area (WV, KY, Va and Ohio). This folded piece of very fragile letterhead stationary caught my attention. It appears to be the stationary of maybe a publication. The top is printed in a beautiful old font and declares: Country Gentleman; Service Department; Independence Square, Philadelphia, Pennsylvania. (Readers: If you can provide further information about the history of "Country Gentleman" please leave it in my comments box so we can all benefit. It would be interesting to me!)

Abraham Lincoln's Favorite White Cake

Long, long ago, a certain little French caterer in Lexington, Kentucky, made a wonderful white cake in honor of his countryman, Lafayette, who was to pay a visit to the city. The cake was beautifully decorated with flags made of colored sugar, and with marvelous icing, but the cake itself contained only the whites of eggs, and when cut was snow white. Thereupon, every cake baker in the Blue-Grass region immediately began making white cakes; and the recipe for the most famous of all was originated in the household of the ancestors of Mary Todd, who many years afterward, made it for Abraham Lincoln. Later, when she became his wife, he declared this white cake was the best in Kentucky. Here is Mary Todd's recipe with modern baking powder included:

1 Cupful of butter
2 Cupfuls of sugar
1 Cupful of milk
3 Cupfuls of flour
3 Teaspoonsful of baking powder
Whites of 6 eggs
1 Teaspoonful of vanilla or other flavoring, as preferred
1 Cupful of chopped, blanched almonds

Cream the butter well, add the sugar and cream again, sift flour and baking powder together, add to butter and sugar, alternately with the milk. Then stir in the chopped nutmeats and beat well, finally fold in the stiffly-beaten whites of the eggs, pour into a well-greased, paper-lined pan and bake one hour in a moderate oven. Ice with boiled icing to which you have added half a cupful of candied pineapple and cherries cut in very small pieces.

Personal note: Many years ago, Hubby took me on a trip through Virginia (I was missing my sister, Becky, who lived in Manasses at the time). One of our side trips was to tour a plantation owned by some distant ancestors of Mary Todd (and the Lees). Shirley Plantation is known for its beautiful, suspended staircase. It is a fond memory of one of our summer trips that we took as a young couple, all because "Nana and Pappy" were willing to keep two little boys for a week. God bless grandparents!

Swiss Steak, Sunday Style

Another "oldie but goodie" from the Hunt's Tomato Paste Recipe Book. I hope you enjoy it.

Swiss Steak, Sunday Style

2 lbs. round steak, 1/2" thick
3 TBSP flour
1 tsp salt
1/4 tsp pepper
3 TBSP oil
1 onion, sliced
1 (6 oz.) can Hunt's Tomato Paste
2 C water
1 tsp sugar
1 (10 oz.) pkg. frozen peas and carrots

Cut steak into serving pieces; pound in mixture of flour, salt and pepper. In large skillet, brown steak on both sides in hot oil; remove steak. Brown onion in drippings. Blend in tomato paste, water and sugar, stirring until smooth. Return steak to skillet and cover tightly. Lower heat; simmer 1 to 1 1/2 hrs. or until steak is tender. Add peas and carrots last 10 min. Makes 6 to 8 servings.

I'll be at:
-LifeasMom
-MizHelensCountryCottage
-PrairieStory

Potluck Chicken

What a crazy -busy week! Hope that your week is going well, and if you are one of the folks across the country who got more snow, I hope that you are starting to see the sun magically melt it away. I'm ready for Spring; lately I catch myself looking at the lawn and garden section when I shop :) Happy Wednesday.

Here's a recipe that sounds good to me. I found it in a book called Hunt's Tomato Paste Recipe Collection. It will be the cookbook that I review soon. I am partial to recipes with tomato products.

Potluck Chicken

3 (2 1/2 lb.) frying chickens, cut up
garlic salt
pepper
1 (6 oz.) can Hunt's Tomato Paste
1 (10 1/2 oz.) can chicken broth
1 C water
1 tsp oregano
12 oz. mozzarella or Swiss cheese, sliced
3 small green peppers, cut into rings

Sprinkle with chicken with garlic salt and pepper. Place, skin side up, in 2 (9x13x2") baking dishes. Bake, uncovered at 375 degrees for 45 minutes. In a bowl, combine Hunt's Tomato Paste with chicken broth, water and oregano, pour over chicken. On each piece of chicken, place a slice of cheese and a green pepper ring. Bake 30 min. longer or until chicken is tender. Makes 12 servings.

I'll be at:
-Wearethatfamily
- DiningwithDebbie
-Kingscourt4
-Turningbacktheclock
-Kellythekitchenkop

Old Recipe File: White Beans

When I was little, I remember my mom making "soup beans" when we had a fresh ham bone (always after Easter, but other times, too). When I saw this great recipe it sounded like the delicious, comforting "soup beans" from Mom's crock pot. Gotta make a pan of corn bread and cut up a "good onion", too! Love you , Mom.

White Beans

1 1/2 dried white beans
shortening
1 medium onion, chopped
1/2 C chopped carrots
1/2 C chopped celery
6 to 8 C water
1 tsp parsley
Ham bean, no meat
1 tsp white pepper

-Sort and wash beans; place in a large Dutch oven. Cover with water 2" above beans; let soak over night.
-Drain beans and set aside.
- Coat a large skillet with shortening. Place over medium heat until hot. Add onion, carrots and celery. Saute until vegetables are crisp-tender. Remove from heat.
-Combine reserved beans and vegetable mixture in a large Dutch oven. Stir in water and remaining ingredients. Bring to a boil. Cover; reduce heat and simmer for 2 hours. Serve with quarters of sweet onion. Makes 6 cups.

I'll be at these swaps today:
-LifeasMom
-Prairiestory
-DesignsbyGollum
-Grocerycartchallenge
-Momtrends
-AnnKroeker
-Amysfinerthings

Old Recipe File: Madame Rossi's Minestrone

This is a curious little recipe card from the old file box; it was typed on an index card and as you read it, you may agree with me that English may not have been the writer's first language. That just makes it even more interesting to me (maybe "Madame Rossi" was a French or Italian mother-in-law who passed down her recipe for soup). Sounds good to me... except for the addition of turnips! I'm not a turnip fan; they keep company on the list of "Things That I Don't Like To Have Touch My Tongue", right after okra, liver and ramps! I'm sure that I could down these food items if I had to, but not while there are any other choices.
Enough of my whining-have a wonderful Wednesday :0)

Madame Rossi's Minestrone

Cut up in pieces all sorts of fresh vegetables, including turnips, carrots and plenty of cabbage. To every 4 cups of navy beans, which have been soaked overnight, cook together in water to cover (with a little salt) for about 2 hours only, simmering gently and adding a little more water, if needed. Then make the following sauce:
Brown 1 sliced onion in butter, to which you have added a little olive oil and chopped salt pork. Cut small and add 1 large tomato, some celery, parsley and a clove of garlic. Cook together for about 20 minutes. Put soup and sauce together; add a good fistful of broken spaghetti and cook for another half hour. This is a meal.

I will be at these swaps today and tomorrow:
-WeareThatfamily
-DiningwithDebbie
-Kingscourt4
-Turningbacktheclock
-MizHelenscountrycottage
-Kellythekitchenkop
-The thriftyhome
-Prairiestory
-

Soft Raisin Cookies

When I was cleaning out a storage cabinet in my laundry room last week, I found an old (think '50's red and white metal) recipe file that I bought at an auction years ago when I was first married. The recipes in the tin box were ancient back then...that's why I bought it. This week I'm dusting it off and sharing recipes with you. Grab an iced tea and pull up a chair at the kitchen table. Here's our first old recipe from the box.

Soft Raisin Cookies

3 1/4 C flour
3 eggs
1 1/2 C sugar
1 C butter
1 C milk
2 tsp grated lemon peel
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1 1/2 C dark seedless raisins
1/2 C chopped walnuts

Early in the day or up to 2 weeks before serving:
Into large bowl, measure all ingredients, except raisins and nuts. Beat with electric mixer on low until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl. Stir in raisins and walnuts until well-blended.
Preheat oven to 375 degrees. Drop by heaping TBSPfuls about 2 inches apart, on greased cookie sheets. Bake 12-15 minutes until lightly browned around edges. With pancake turner, remove cookies to wire racks to cool completely. Store cookies in tightly-covered container. Makes about 2 1/2 dozen.

***If you're in the Dallas-Ft. Worth area, check out the Lone Star Antiques Mall in Keller. It's one of my favorite places to look for treasures. Hubby took me there on Sunday afternoon as a treat! (and...yes, I found 2 more old cookbooks!... Alright?!)***

I will be at these swaps today:
-Fudgeripple
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff
WhoisDrLaura.com
33shadesofgreen

Snow Ice Cream Recipe from 1857

The ground is white this morning with a layer of ice under it. Since early morning, we could hear the winds howl, blowing sleet that hit our windows and roof. The silent, beautiful snow must have left its blanket sometime after 5:00 A.M. because I finally fell back asleep. I love seeing the snow out there, only because my family is all in for the day, no one has to go out because school and the office are closed for the day. For this snowy Tuesday, I want to share a final recipe from last Friday's Pioneer Cookbook.

Snow Ice Cream Page 200

Let snow fall several hours to clear atmosphere. Then place large, clean dishpan or dutch oven where it will fill with the falling snow. Bring snow into house and open can of sweetened Eagle Brand Milk. Punch hole in can and pour thin, steady stream over the snow quickly before melting begins. Add a tsp. of vanilla or other flavoring. Stir rapidly, and when snow reaches "ice cream" consistency serve bowls to all the children and let them eat it at once.
(Borden's Eagle Brand Condensed Milk was developed in 1857).

Robin Freeman Woods (Mrs. Pendleton)
Oklahoma City, OK

I will be at these swaps today:
-BlessedwithGrace
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff
-WhoisLaura
-33Shadesofgreen

Pioneer Cookery Around Oklahoma

I can't put into words how much I enjoyed this cookbook, and that's tough for a writer to admit. I bought it at a Goodwill for almost nothing (a $1.00 receipt was still stuck between its pages), but as a lover of history and old recipes, it's worth its weight in gold. It is Oklahoma history in cookbook form.

When I moved to Oklahoma seven years ago, I had no idea of the state's colorful and unique past. I wish I could have read this little book when I first arrived. I loved learning about the history of our new "home" state; we visited The Cowboy Hall of Fame, Mattie Beale House, The Great Plains Museum, The Comanche Museum, The Holy City, and took a history tour of Fort Sill, just to name a very few of our day trips. With each trip, I gained a new perspective.
The many types of people who journeyed to Oklahoma Territory and Indian Territory were like stripes of color in a prism; some came with hopes of settling their own piece of land; some were forced to make the journey in hopes of finally finding peace; some ventured from the northern and southern states looking for financial gain and success in business; and others were European farmers looking for rich soil. They were a colorful mix of farmers, tribesman, ranchers, businessmen, slaves and cowboys, but whatever the background and reason for their journey, every group of people had an ongoing need for food to sustain them. Each group brought with them familiar foods and recipes from home. Most "recipes" were just "cooking memories" of moms or grandmas "teaching them how" time and time again. Some brought the family cookbook tucked in the wagon and some came up with a remedy on the trail-out of necessity. The stories of ancestors who braved the unknown to forge their way across the country to "a better life" is here in this paperback book. I think it is a condensed, written time capsule of the "American experience". Linda Kennedy Rosser did a fabulous job of compiling and editing, and Judy Mideke Samter's pen and ink illustrations of "all things Oklahoma" give it a distinctly 1800's and western flavor. I think that anyone who enjoys American history and/or cooking would love this book. It was published by Bobwhite Publications in Oklahoma City in 1978 (mine is a fourth printing). The ISBN is 0-929546-01-6.

Our sample recipe is from page 74:

Mountain Oysters
"One of the cowmen brought a mess of mountain oysters. I knew they were just telling me bunk. Oysters grew in the ocean and not on a mountain. I noticed how Mamma cringed when she picked them up, dipped them in beaten egg and rolled them in cracker crumbs before she put them into a skillet of hot grease. They looked too slimy for me. I didn't eat one." Vera Holding, Norman, OK

"Cattlemen on the range considered these a delicacy when they became available after the castration of young bulls to convert them into steers for better beef. E. Lee Kennedy recalls that on the ranch when he was growing up, they would throw the mountain oysters on the fire used for heating the branding irons. When the two jobs were finished, they'd be scooped out of the coals, salted and eaten."
-Compiled by Linda Kennedy Rosser

***Personal Note: "Calf Frys" are still held around Oklahoma presently; I've been invited to attend, but politely declined :-)***

I'll be at these swaps today:
-DesignsbyGollum
_LifeasMom
-Grocerycartchallenge
-Momtrends
-AnnKroeker
-Amysfinerthings
-Simplysweethome
-EKatskitchen

Pioneer Fruit Candy

Trying to eat healthier? This might be an alternative if you like candy. It's an old recipe that fits today's trend toward whole foods and packing nutrition into small portable bites. It calls for milk chocolate, but you could use dark chocolate, instead (for the antioxidants). Just in time for Valentine's Day candy-making!

Pioneer Fruit Candy

1 lb. raisins
1/2 lb. figs
1/2 lb. dates
1 C stoned prunes
Juice and whole rind of 1 orange (the rind has antioxidants)
1 C walnuts, broken

Grind together fruit, orange rind and nuts. Shape into balls or into flat bars. Candy should be allowed to stand for 24 hours in order to ripen before eating. Dipping these fruit candies in melted milk chocolate makes them exceptionally tasty.

Linda Vee Anderson, Wilburton, OK

I will be at these swaps today:
-LifeasMom
-Prairiestory
-Kellythekitchenkop
-Aroundmyfamilytable

Shoofly Pie from 1903

Here's another interesting recipe from our Friday Old Cookbook Review book (please come back Friday for a glimpse at a book full of historic recipes). The homemaker who submitted this treasured recipe that belonged to her "Grandma Dollie", noted that Dollie and her husband, Ashford T. Miner (and their 13 children!) came to Oklahoma from Bear Strap, Texas in 1903. Mr. Miner had been a deputy sheriff in Texas, but wanted to start his own tannery business in Weleetka. I'll bet Dollie had to make two or three of these pies at a time to have enough for 15:)

Grandma Dollie's Shoofly Pie

3/4 C flour
1/2 C lt. brown sugar (packed)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 C butter
1/2 tsp soda
1/3 C boiling water
1/3 C lt. molasses
3 C canned apples
Pastry for 9" pie

Mix flour, sugar and spices; cut in butter until mixture is crumbly. Dissolve soda in boiling water; add molasses and apples. Arrange alternate layers of the sugar-butter mixture and apple mixture in a 9" pastry-lined pie pan, ending with the crumbly mixture. Bake at 375-400 degrees for about 40 minutes or until browned. Serve warm-plain or with ice cream.

I'll be at these swaps:
-Diningwithdebbie
-WeareThatfamily
-Kingscourt4
-Turningbacktheclock
-Kellythekitchenkop
-Thethriftyhome
-Abeautifulmess

***I spotted a copy of the Southern Plate cookbook, that I reviewed last Friday, at my local Walmart yesterday morning-in case you're looking for it.***

Old Southern Recipe-"Hog's Ears"

As I've been reading this week's old cookbook (that I plan to review on Friday) I almost can't contain my excitement! If you've been reading me for very long, you know that the more battered, stained and dog-eared a book is, the more I'm intrigued. I love reading through books with recipes (receipts) that are so antiquated that scientific advancements would tell you that they are no longer appropriate for the human diet. I'm a history buff who enjoys getting my insights and clues to the everyday lives of our ancestors through their foods and medicines. I know that most intelligent, normal, people who like history, read books on the Civil War or the Land Rush, but for me there's just no history book as intimate to everyday life in the past as a cookbook or recipe file (unless it's a hand-written log or diary).
Our cookbook for review this week contains recipes from the 1800's and early 1900's , some brought across the country westward from other states and some that were born out of necessity on the rugged trail west. There are remedies for ailments (that cowboys carried in their packs) because there were often no doctors or dentists available (medical practices were very crude even if one was present!) I don't want to give too much away; I'm still reading and taking notes for my review. Please join me Friday! Here's one tidbit. This southern recipe came west with Martha F. Vandiver Webster. She traveled to Oklahoma right after the land run, toting 5 hungry children who, "Gobbled these Hog's Ears right up" every time she made them.

Hog's Ears
submitted by Martha J. Birchum (Chickasha, OK)

1 C flour
1/4 tsp salt
Chopped pecans
1/3 C water
1 1/2 C simple syrup

Sift flour and salt together. Add enough water, 1/4 C or more, to make a thin, stiff dough. Cut off small portions of the dough and roll out very, very thin on floured board. Repeat this operation til all dough is used-12 times. Fold each "ear" over loosely and drop into deep hot fat, cook til light brown and drain.
Simple Syrup: To make simple syrup, boil two parts water to one part sugar for a short time (It can be used for many things, especially to mix with fresh fruit juices for drinks). For "hog's ears" boil the syrup to softball stage (may need to increase the amount of sugar). Dip 'ears" in hot syrup, place on platter and sprinkle with chopped pecans.

***Happy 17th Birthday, Ben!!***

I will be at these recipe swaps today:
-BlessedwithGrace
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff
-Fudgeripple
-33Shadesofgreen

Traditional Dump Cake-and My Version

I don't know why, maybe it's the onslaught of dieting commercials and dieting talk in January, but I have been craving desserts, lately. I'm not usually one who eats a lot of dessert; pure chocolate is my weakness-the darker the better! But, Dana is happy with this predicament because I've made Snickerdoodle cookies and Peach Dump Cake this week. Ben, my 16-year-old, is just happy because I made potato salad and pepperoni bread this week for after-school snacking (he doesn't eat lunch because of the lines).
I thought I would share the Dump Cake recipe today. I know that it's a recipe that's made the rounds in recipe circles, but I thought perhaps some of my beginning cooks out there might not have it. It's easy, delicious and quick.

Traditional Dump Cake
"G'ma" Jean Sloan, Park Avenue Church of Christ, Charleston, WV

1 large can crushed pineapple
1 large can cherry pie filling
2 sticks butter (or margarine) melted
1 pkg. yellow cake mix (original kind)

Heat oven to 350 degrees. In 13x9" pan, dump cherry pie filling; spread evenly. Dump pineapple on top of pie filling; spread evenly. Dump yellow cake mix on top of fruit. Pour melted butter over all. Bake at 350 degrees for 1 hour (or until golden and done in the middle). Serve with vanilla ice cream.

I make this, but instead of cherry pie filling and pineapple (not hubby's favorite) I use 2 cans of blueberry or 2 cans of peach pie filling. It turns out just the same-Delicious!!

***"Jesus knows me-this I love!"*** Happy Wednesday to all of my readers!

Please join me at these great swaps today:
-WeareThatfamily
-DiningwithDebbie
-Thethriftyhome
-Turningbacktheclock

Bamboo Shoot Salad

I felt inspired this morning! Got up early and made scrambled eggs & bacon, blueberry muffins with a Starbuck 's coffee for the "grande finale"! My youngest son, Ben got me a bag of the newest flavor of coffee and a "grande" mug for my birthday, and I've been giving both a workout. As I was sorting through recipes this morning, I found this interesting-sounding salad that I'm excited to try. Lettuce gets boring and I like any salad that includes chicken. I hope that you like this idea, too.

Bamboo Shoot Salad
(Princess Khampan, wife of Ambassador to Laos 1963)

2 cans of bamboo shoots (in water)
1 red pepper
1 breast of chicken
garlic powder
onion
lemon
salt

1-shred bamboo in long, fine pieces
2-wash in arm water-squeeze out all water
3-boil chicken (or pork) (or use Tyson grilled strips-2011 version!)
4-add red pepper, chopped in fine pieces, also
5-add garlic powder, a little onion and salt (according to taste)
6-mix up together. Serves 4

Have a great Thursday! I will be at these swaps today:
-LifeasMom
-Joyofdesserts
-Prairiestory

Jackie's Fish Chowder

That's "The Jackie!" I happen to be thoroughly enjoying an old cookbook this week from 1963. It's called The Congressional Club Cookbook, and I won't give out much more about it today, because I plan to write a review on it for tomorrow's post. If you are a new reader to this blog, I usually review one of my old cookbooks every Friday; it's a clever way to trick myself into sorting through my huge accumulation of cookbooks! I hope you will enjoy this feature of my blog. I try to give the ISBN or catalog number so you can find that particular book if it appeals to you. Here's a sample recipe from this intriguing book from 1963.

Fish Chowder
(Page 334) Mrs. John F. Kennedy, Wife of former President of the United States

2 pounds haddock
2 ounces salt pork, diced
2 onions, sliced
4 large potatoes, diced
1 C chopped celery
1 bay leaf, crumbled
1 quart milk
2 TBSP butter
1 tsp salt
Freshly ground black pepper

Simmer haddock in 2 C water for 15 minutes. Drain. Reserve broth. Remove bones from fish. Saute diced pork until crisp, remove and set aside. Saute onions in pork fat until golden brown. Add fish, potatoes, celery, bay leaf, salt and pepper. Pour in fish broth plus enough boiling water to make 3 C liquid. Simmer for 30 min. Add milk and butter and simmer for 5 min. Serve chowder sprinkled with diced pork. Serves 6.

I will be at these swaps today:
-Lifeasmom
-Prairiestory

***Book I'm reading now: Maximize the Moment by T. D. Jakes (a WV native)***

Beef Stroganoff

I'm posting late today! Sorry, 'bout that. I've been to the salon to get my hair done; I was overdue and it took up my whole morning, but I look much better now. I thought that I would share a recipe for Beef Stroganoff since it's on my menu for this week. What a great hearty winter dish! I will be making mine using cooked brisket from the freezer in place of the round steak. This is a great way to use up leftover beef of any kind.

Beef Stroganoff

1 1/2-2 lbs. round steak cut into strips
Olive oil or shortening
1 red onion, finely chopped
2 TBSP sour cream or lemon juice
Salt and pepper to taste
1 TBSP flour
1/2 C hot water
1 can (3 oz.) button mushrooms, optional

I will be at:
-Diningwithdebbie
-Kellythekitchenkop

***Book I'm reading now: Maximize the Moment by T.D. Jakes***

Cut round steak into strips 1/4 " wide, then cut in 1" lengths. Brown meat quickly in olive oil or shortening. Add onion and cook until tender and slightly brown. If you have it, add sour cream. If not, add a few drops of lemon juice. Sprinkle flour over all and blend well. Add hot water and stir while cooking and a gravy is formed. Add mushrooms if desired. Serve immediately over hot cooked noodles. Serves 4.

Muzzy Oliver's Lemon Pie

I plan to have a homemade lemon pie today for my birthday. Hubby always gets me a cake, but I told him this morning that I've had a craving for lemon pie since before Christmas...and today's the day! I'm sure he was OK with not having to pick up a cake. I'm sharing our dear friend, Muzzy Oliver's lemon pie recipe today. Muzzy was a wonderful cook, and if you would also like her recipe for cobbler, just search my archives. I'm not a fan of meringue on pie, so my grandmother ("Mammam") would make me lemon pie without it; what a sweetheart she was. Like Muzzy, my "Mammam" also made a mean lemon pie, but when I asked her for her recipe, she just chuckled and told me to check the side of the Cream brand cornstarch box! I'm just giving the recipe for the filling-you know to put it in your favorite pre-baked crust (or graham crust-that's Dana's favorite).

Muzzy Oliver's Lemon Pie

6 TBSP cornstarch
1/4 tsp salt
1 C sugar
2 C water
3 egg yolks
2 TBSP butter
2 tsp grated lemon zest (rind)
5-7 TBSP fresh lemon juice

Bake pie shell and cool thoroughly. Combine cornstarch, salt and 1/2 C sugar, mix well and add water. Put in sauce pan over low heat, stirring constantly until thick. Cover and cook 10 minutes more, still on very low heat, stirring occasionally. In a small bowl, combine egg yolks, and remaining sugar. Stir 1/2 C of the hot mixture into the eggs. Pour back into the cornstarch mixture and cook a few minutes longer, stirring constantly. Remove from heat, stir in butter, lemon zest and juice. Cool to room temperature without stirring. Pour into pie shell. Makes one 9" pie.

I'll be at these swaps today:
-BlessedwithGrace
-Gypsyscorner
-Beautyandbedlam
-Allthesmallstuff
-Fudgeripple
-WhoisLaura.com

***Book I'm reading now: Maximize the Moment by T.D. Jakes***

Snow Candy Recipe from 1800's

This recipe comes from Pickerton's Wisdom published in East Hampton, Massachusetts in 1893. Every time I have an old cookbook from the New England area, I think of my sweet friend, Lisa. Her grandmother lived in a Victorian house there and Lisa remembers enjoying teatime at her Grammy's house as a child. She also enjoyed a famous last name-Converse; that's right, their family started the shoe company. Merry Christmas to all of my friends (and blog buddies!) far and wide!

My Holiday Scrapbook:

Snow Candy-1893

1 pan of newly-fallen snow
2 C brown sugar
1/2 C butter
4 TBSP molasses
2 TBSP water
2 TBSP vinegar

Boil sugar, butter, molasses, water and vinegar in a large pot until the candy reaches the Hard Crack stage on a candy thermometer. Immediately remove the candy from the heat. Pour thin ribbons of candy over the pan of snow. The candy will harden and melt the snow. Crack the ribbons of candy into pieces and give to the children.

In early days there was a rumor spread by some clever mothers that Santa wouldn't come if the house wasn't clean :0) (I like this-you get your house cleaned the week before Christmas...with plenty of eager helpers!)

I will be at these swaps today:
-DesignsbyGollum
-Lifeasmom
-Prairiestory
-Couponcookin
-Grocerycartchallenge
-Momtrends
-AnnKroeker

O' Henry Bars

Marcia's Holiday Scrapbook:

O' Henry Bars

1 C light corn syrup
1 C gran. sugar
1 1/4 C smooth peanut butter
6 C crushed rice cereal
1 (12 oz.) bag chocolate chips

Bring corn syrup and sugar to a boil in a heavy saucepan. Blend in peanut butter and cereal. In a separate sauce pan, melt chocolate chips, Press cereal mixture into a 13x9" cake pan. Frost with the melted chocolate chips.

Join me at :
-DiningwithDebbie
-WeareThatfamily
-Momscrazycooking
-Thethriftyhome

Southern Rights Cake-1863

This recipe comes from a unique cookbook called Sweetly Southern, which is a compilation of old southern dessert recipes that have been handed down through families. I enjoyed it because each family wrote down the history of their prized recipe, along with old family photos. Check out the measurements for this cake-wonder what size that "wineglass full" is?!


Southern Rights Cake
Mrs. A.P. Hill (1863)

1 TBSP sifted ginger
1 TBSP allspice
1 TBSP cinnamon
4 teacups full of sifted flour
2 teacups full of butter
2 teacups full of granulated sugar
5 eggs, whites reserved
1 wineglass full of brandy
1 tsp baking soda
1 teacup (not quite full) of molasses

Combine dry ingredients (except flour, sugar and baking soda) together in a small bowl and set aside. Cream flour and butter together in a separate bowl. In another bowl, beat the sugar into the egg yolks, then add to creamed flour and butter mixture. Dissolve the baking soda in the molasses and add to cake batter. Stir in the "set aside" ingredients. Finally, whip the egg whites to a froth and add last. Best baked in a moderate oven in small pans until the tops spring back to the touch. (Submitted by Don L. Dukes, Hot Springs, Arkansas.)

I will be joining Life as Mom and Joy of Desserts for their swaps today.

(Book I'm reading now: The Crucible by Arthur Miller)

Louisiana Tabasco Jelly -December 1969

If you're like my son, Ben, almost any food item is made better by the addition of hot sauce. His "heat of choice" is Tabasco or Louisiana Hot Sauce. Since we've been in Texas, we've also discovered Texas Pete Hot Sauce.
With the usefulness of hot sauce in mind, I was thinking of the holidays that are heading our way, and the turkey sandwiches that tend to be a little bland. This recipe for a hot jelly that would make beautiful hostess gifts (bright red jelly in fancy little jars) caught my eye as I looked at a vintage recipe booklet called, The Epicurean. This cooking pamphlet was given out by the Texas Power and Light Company in December 1969. Hope you enjoy this one!

Louisiana Tabasco Jelly

1 C water
2 tsp Tabasco (more if a very hot jelly is desired)
1/3 C lemon juice
3 C sugar
1/2 bottle fruit pectin
Red food coloring
Paraffin

In a large sauce pan mix water,Tabasco, lemon juice and sugar. Bring to a boil on high setting, stirring constantly. Add fruit pectin and a small amount of red food coloring, stirring well, until mixture comes to a full rolling boil. Boil hard 1/2 minute. Remove from heat; skim. Pour into 4 hot, sterilized 5-ounce jelly glasses and cover with melted paraffin.


I will be joining We are That Family, Krazy Kitchen, Dining with Debbie, Kelly the Kitchen Kop, King's Court IV, and The Thrifty Home for their swaps today.

(Book I'm reading now: The Crucible by Arthur Miller)

Thank you for going out and voting yesterday-people in other countries have died for that privilege!