Hershey Chocolate Fudge Cake (1930)
Ingredients & Directions 1 3/4 c Unsifted all-purpose flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 c Vegetable shortening 1 1/2 c Sugar 2 Eggs 1 ts Vanilla 2/3 c Cocoa 1/2 c Hot water plus 1 tb Hot water 1 c Sour milk* Grease and flour two 9″ layer cake pans. Preheat oven to 350F. Combine flour, baking powder, baking soda and salt on wax paper. In large mixing bowl, beat shortening, sugar, eggs and vanilla until light and fluffy. Blend cocoa into hot water to make a smooth paste; gradually add to creamed mixture. Add flour alternating with sour milk to creamed mixture. Pour batter into prepared pans. Bake at 350F for 30 minutes, or til tops spring back when lightly pressed. Cool on wire racks for 10 minutes. Remove from pans; cool completely. Spread with your favorite frosting. * To sour milk: Add 1 Tablespoon vinegar to one cup milk. Yields 1 Servings
Raw Apple Cake
Ingredients & Directions 1 1/2 c Oil 2 c Sugar 4 Raw apples, chopped 3 Eggs 1 c Pecans 1 ts Cinnamon 1 ts Vanilla 3 c Self rising flour Topping 1 c Sugar 1 Stick of margarine 1 cn Condensed milk 1 ts Vanilla Mix all ingredients together until well blended. Pour into a greased 9×13 inch pan and bake at 300 degrees fro 1 hour. Topping: Mix in a saucepan and cook until thick. Remove cake from oven and cut into squares while still hot. Pour topping over hot cake and let cool. Randy Rigg Yields 1 Servings
Pineapple, Raisin, & Rum Bread Pudding
Ingredients & Directions 20 oz Can crushed pineapples 1/2 c Soy milk 5 c Firmly packed French bread, — torn into chunks 2/3 c Golden raisins 1/2 c Firmly packed brown sugar 2 tb Melted margarine 1 tb Rum 1 ts Vanilla extract 1/2 ts Cinnamon -GLAZE- 1 ts Margarine 1 tb Rum 1 tb Brown sugar 2 tb Sliced almonds Combine pineapple, milk & bread in a mixing bowl. Stir together & let stand for 10 minutes. Stir in the remaining ingredients. Pour the mixture into a lightly oiled 9×9 inch baking pan. Melt the margarine for the glaze in a small skillet. Add the rum & sugar & stir just till the sugar is dissolved. Spoon in a thin layer over the top of the pudding. Bake for 25 minutes at 350F. Top with the almonds & bake for another 15 to 20 minutes, or until the top is golden & beginning to turn crusty. Serve warm Nava Atlas, “Vegetarian Celebrations” Yields 6 servings
Baked Tuna Pie
Ingredients & Directions 1 c All-purpose flour 1/3 c Enriched Corn Meal — (Aunt Jemima or Quaker) 3/4 ts Salt (optional) 1/3 c Vegetable shortening -OR- margarine 1/4 c Cold water 10 oz Frozen chopped broccoli — thawed 13 oz Evaporated milk 1 cn Tuna (6-1/2 or 7-oz. size) — drained, flaked 1/4 c Grated parmesan cheese 1/2 ts Dillweed Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit loosely into 9-inch glass pie plate; trim. Turn edges under; flute. Place broccoli between layers of paper towels. Pat gently to absorb excess water. Combine broccoli, remaining 1/2 teaspoon salt and remaining ingredients; mix well. Pour mixture into pastry shell. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with lemon wedges, if desired. NUTRITIONAL ANALYSIS per serving: * calories 356 * carbohydrates 31 g * protein 22 g * fat 16 g * calcium 291 mg * sodium 210 mg * cholesterol 160 mg * dietary fiber 3 g Yields 6 Servings
Mexican Chocolate Torte
Ingredients & Directions 1 c Natural; (with skins) whole ; almonds, toasted ; and cooled ; completely (about 5 ; ounces) 1/3 c Firmly packed light brown -sugar 1 tb Cinnamon 3/4 ts Salt 5 oz Fine-quality bittersweet -chocolate; (not -unsweetened), ; chopped 5 lg Eggs; separated 1 ts Vanilla 1/3 c Granulated sugar FOR THE GLAZE 4 oz Fine-quality bittersweet -chocolate; (not -unsweetened), ; chopped 2 tb Unsalted butter 2 tb Heavy cream 1 tb Light corn syrup FOR THE ICING 1/3 c Confectioners’ sugar 1 1/2 teaspoon milk; up to 1 Preheat the oven to 325F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in he pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool. Make the glaze: In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm. Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side. Make the icing: In a bowl whisk together the confectioners’ sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing. Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set. Yields 1 servings
Anadama Bread
Ingredients & Directions 1/2 c Corn meal 1 Pkg, active dry yeast OR 1 3 tb Shortening -cake compressed 1/4 c Molasses 1/4 c Warm water 2 ts Salt 1 Egg beaten 3/4 c Boiling water 3 c Sifted all-purpose flour Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing. Yields 6 servings
Baking Powder Bread^
Ingredients & Directions 2 c Fine whole wheat flour 4 ts Baking powder 1 c Milk, about 2 ts Sugar 1 ts Salt Sift together, twice, the dry ingredients; place in a large bowl and mix in the milk. When smooth, turn into a greased pan. cover with another pan, inverted and let stand 5-10 minutes. Bake about 45 minutes in an oven that’s not too hot. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 Yields 1 servings
