I have a backlog of recipes that I’ve made, but haven’t posted so I going to add them here to get it off of my to-do list.
I made Chocolate Chip Cup Cake with 133 Chocolate Butter Frosting for the first night of a class I was teaching. Sprinkles are mandatory on cup cakes. The cake recipe was actually from the 1942 Wartime supplement. The honey flavor came through and was a nice change of pace.
Chocolate Chip Cup Cakes
2 1/2 cups cake flour
2 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shortening (half butter)
1 cup strained honey
1/2 cup sugar
3 eggs, separated
1 tsp vanilla
1/2 cup milk
1 cup semi-sweet chocolate chips
Sift flour, measure, and resift 3 times with baking powder and salt. Cream shortening until soft and smooth; add honey and beat until fluffy, then add 1/4 cup of the sugar and the egg yolks, and beat until light. Stir in vanilla. Add flour mixture and milk alternately in several portions, beginning and ending with a portion of flour and beating smooth after each addition. Beat egg whites until stiff and gradually beat in the remaining sugar; fold into the batter. Add the chocolate chips, stirring until just distributed. Dip into muffin tins lined with paper baking cups, or thoroughly buttered, filing them about 2/3 full. Bake in a moderate oven (350 degrees) about 20 minutes, or until golden brown and springy when touched. Lift out onto cake racks to cool Makes about 2 dozen cup cakes.
133 Chocolate Butter Frosting
To the Butter Cream Frosting (132), add 1/2 to 1 square bitter chocolate, which has been melted (1124) and cooled thoroughly.
I had been meaning to try the next recipe for awhile since Meta advocates drinking the cooking water of vegetables to retain the vitamin and mineral value. Results were of questionable flavor and rather salty. I’ll just try to eat more vegetables instead.
25 Vegetable Juice Cocktail
If any of the cooking water or “pot liquor” must be poured off after cooking vegetables, save it in a covered jar in the refrigerator until enough has accumulated to make appetizer cocktails for the family. A combination of several such pot liquors is especially desirable. Add some tomato juice or sauerkraut juice if desiered, season to suit taste (probably no salt will be needed since cooking water is generally salted), and serve ice cold.
Use pot liquors as soon as possible, as their flavor and vitamin value deteriorate, though the mineral content is not affected by standing.
I used the next two recipes to make little finger sandwiches for a party. The devilled egg sandwiches were fantastic; the small texture of the eggs made the filling stay a lot better than diced eggs. The carrot butter ones tasted mostly of butter (not that that’s bad), but I expected more carrot flavor.
After cutting. Cute!
871 Carrot Butter
1 medium carrot
1/2 cup butter
1/8 tsp celery salt
1/4 tsp sugar
1 TBSP mayonnaise
Scrape carrot and grate; mix to a spreading consistency with the butter, which has been creamed until soft and smooth. Add celery salt, sugar and mayonnaise. With this sandwich spread, the bread for sandwiches need not be buttered. Enough for 5 sandwiches.
887 Devilled Egg Sandwiches
5 hard-cooked eggs (395)
2 TBSP mayonnaise (843)
salt to suit taste
prepared mustard, if desired
10 slices buttered bread (1/3 cup butter)
5 leaves lettuce or 1 bunch watercress
Shell the eggs and put them through a ricer or sieve. Mix thoroughly with mayonnaise, salt and mustard, and spread on 5 of the bread slices. Cover with lettuce or cress and lay remaining slices of bread on top. 5 full-size sandwiches.
My candy making experience is rather limited. Fudge seemed like something I should try. I made this for a Christmas cookie/candy exchange. It seemed to go smoothly until it was cooling time. The instructions say to put the pan in cool water. That seemed like a good way to warp the pan, so I poured it into a bowl setting in an ice bath. It cooled much quicker than expected and getting it out of the bowl was not very successful. The bits were a bit sweet for my taste, but still pretty decent, as my friend (and hand model), Julie, shows:
154 Chocolate Fudge
2 squares bitter chocolate
2 cups sugar
1 cup milk
1 tsp. light corn syrup
1/4 tsp salt
2 TBSP butter
1 tsp. vanilla
1/2 to 1 cup chopped nuts, if desired
Cut or break chocolate into small pieces, put into saucepan with sugar, milk, corn syrup, salt, and butter; stir until well mixed, and place over direct heat. Cook with occasional stirring to the soft ball stage (234 degrees), being sure to remove the pan from the heat while making the test in cold water. When done, remove from heat, place in pan of cold water, and cool without further stirring or shaking of pan. When cool enough so the hand may be held on the bottom of the pan comfortably, add vanilla and beat fudge vigorously until it begins to stiffen and loses its shine. Stir in nuts. Turn out into a buttered 8-inch square pan, pressing into a uniform layer. Mark in squares and cool thoroughly. Makes 1 1/4 pounds.
Fortunately, I also made a backup recipe for the cookie exchange. I was a little dubious about this one since I’m not really a fan of gum drops, but these were buttery, crisp and quite good.
201 Gum Drop Cookies
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup shortening, half butter
2/3 cup sugar
1 egg, beaten
1/2 tsp vanilla
2 TBSP milk
3/4 cup spiced gum drops, cut into small pieces
Sift and measure flour; resift 3 times with baking powder and salt. Cream shortening; add sugar gradually and continue creaming. Add well-beaten egg and beat until fluffy. Stir in vanilla. Add flour mixture alternately with milk, beating well after each addition. Add gum drops and drop by rounded teaspoonfuls onto a greased baking sheet, about 2 inches apart. Bake in a moderately hot oven (400 degrees) for about 10 minutes, or until cookies are lightly browned. Remove immediately to cake cooler; they become crisp as they cool. Makes about 2 1/2 dozen.