Thursday, April 19, 2007

Recipes From the 1950's

Baking
Thanks Layla!

German Corn Bread

2 eggs, well beaten
1 cupful of milk
2 tbsp. molasses or syrup
2 tbsp. melted butter
1 1/2 cupfuls of yellow cornmeal
3/4 cupful of flour
4 tsp. baking powder
salt to taste

Combine the eggs, milk, molasses and the butter. Then add the dry ingredients, which have been thoroughly mixed. Pour the batter into heated buttered pan and baking 20 minutes in a moderately hot oven (375 degrees F.).

Individual Upside-Down Cakes

Grease muffin pans, sprinkle with light brown sugar, and in bottom of each place a California walnut half, top side down. Over it invert a half of a canned peach or apricot. Cover with cake batter below and bake at 350 degrees F. about 25 minutes.

Cake Batter

1/2 cup sugar
1 well-beaten egg
1 cup flour
1/4 tsp. salt
1 tsp. baking powder
1/4 cup milk
1 tbsp. melted shortening
1 tsp. vanilla extract

Beat sugar and egg well. Sift dry ingredients and add alternately with milk, beating until just smooth. Stir in shortening and vanilla. Makes 9 large cakes.

Coconut Kisses

Ingredients:
2 egg whites
1 cup brown sugar
2 cups corn flakes
1/2 cup chopped nut meats
1 cup coconut
1/2 tsp. vanilla extract

Beat egg whites stiff enough to hold shape but not lose shininess. Slowly beat in sugar. Fold in corn flakes, nuts and coconuts. Add the vanilla. Drop from teaspoon on greased cookie sheet. Bake in a 350 degree F. oven for 15-20 minutes. Place the pan on a damp towel; remove cookies immediately with spatula. If cookies harden and stick to pan, return to oven to soften. Makes 1 1/2 dozen.

Cherry-Cheese Pie

2 cups fresh, pitted cherries
1 1/2 tbsp. quick-cooking tapioca
3/4 cups sugar
1/2 tsp. salt
1/2 cup shortening
4 ounces cream cheese
1 1/2 cups flour
1/2 tsp. salt

Combine the cherries, tapioca, sugar and salt; let it stand for 15 minutes. In another bowl, blend the shortening and cream cheese; cut into the flour that has been sifted with the salt. Press into a firm ball and roll lightly on a floured surface; line 9 inch pie
pan and reserve the left over pastry. Fill with the cherry mixture. Criss-cross top with pastry strips. Bake in 350 degree F. oven for 45 minutes.

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