Thursday, October 23, 2014

Vintage Recipes, from the 1940's and 1950's

I recently attended the Mennonite Central Committee Relief Sale in Kansas. My wife and zI go every year. One of my favorite booths is the Cookbooks and Recipes. I have a large collection from the sale. There are handwritten recipe books that have been handed down through generations, cookbooks from Churches, cookbooks from Products and Retailers, from magazines and the list goes on and on.
My recent acquisition was a collection of recipes taken from a Kitchen Magazine and the pages were all torn out of the magazine and gathered together in a plastic bag. The magazine is in black & white and the pages are newsprint. Some of the pages were fragile. I have edited the collection 3 times, discarding recipes that were not appealing to me. Some of them had ingredients that are no longer available today and directions that were very vague. There were over 100 pages and here are some of my favorites recipes after editing them.
I will re post them exactly as they are written, without changes and without adapting them as well as I can. Some of the ingredients will have to be adapted if they no longer exist.
I'll continue adding them as I have time. Keep checking this post for more!

Apple Goodies / 1943

3 C sliced apples
1 C sugar
1 1/2 TBS flour
1/8 tsp salt
3/4 C rolled oats
3/4 C flour
1/4 C brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 C butter, melted

Mix flour, sugar and salt with apples and sprinkle with cinnamon.
Place in a buttered baking dish. Sift the 3/4 C flour with the baking powder and soda.
Mix the butter, brown sugar and rolled oats, combine with flour mixture.
Spread over apple mixture. Bake at 425 degrees for 10 minutes then reduce heat to 350 degrees and bake for 30 - 40 minutes longer or until the apples are tender.
Serve with whipped cream.

Peace in the Kitchen!

Pineapple Muffins / 1949

2 C flour
1 C whole milk
3 tsp baking powder
2 tsp sugar
1/2 tsp salt
2 eggs
1/2 C drained crushed pineapple
2 TBS butter, melted

N\Beat eggs and sugar. Sift baking powder and salt with flour and add to eggs and sugar alternately with milk.
Add melted butter and pineapple.
Bake in a well buttered muffin tin at 375 degrees for 20 minutes.

Peace in the Kitchen!

Apricot Bars / 1950

1 C Flour
1 C Dried Apricots
3/4 C chopped Almonds
1 tsp Baking Powder
3 Eggs, separated
1 C Granulated Sugar
1/8 tsp Salt

In a large enough bowl to accommodate the Apricots, cover them with water and soak at least 3 hours.
Drain and Chop into small pieces.

In a large bowl:
Egg Yolks
Whisk well.

In a small bowl:
Sift Flour, Baking Powder and Salt together.
Add to Egg mixture.

Stir by hand.

In a mediu bowl, beat the Egg Whites until stiff peaks form.
Fold into the Apricot mixture, by hand.

Pour into a 9" X 13" baking dish that's been well buttered.
Bake at 350 degrees for 35 minutes.
Remove from oven to a cooling rack and cool completely.
Cut into squares.
Dust individual bars with Confectioner's Sugar as you serve them.

Peace in the Kitchen!

Old Fashioned Pound Cake / 1955

1 pound of Butter (2 C)
1 pound of sifted Cake Flour (4 1/2 C)
10 Eggs, separated
1 pound of Sugar
1 tsp Vanilla

In a large bowl with a hand mixer:
Beat until fluffy.

In a separate bowl, beat Eggs Yolks until thick.
Add to Butter / Sugar bowl

In a separate bowl, beat Egg Whites until stiff peaks.
Fold into the the mixture by hand.
Fold in Flour , by hand.
Beat with a mixer , vigorously for 15 minutes.

Prepare 2 Loaf Pans by Heavily buttering them.
Bake at 325 degrees for 1 hour and 15 minutes.

You can make it the original way as described, however, I would make it all in a Stand Mixer with a Paddle Attachment to update the preparation . I would also line the Loaf Pans on the bottom with a piece of Parchment Paper and butter it.
I use my Pan Release Mix ( equal parts of Crisco, Vegetable Oil , Flour). I start with 1 C of each and mix it well in a jar, refrigerate it until I need it. I always have it available for all of my baking needs.

Peace in the Kitchen!

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