Thursday, June 27, 2013

Lemon Wafers---An Old Fashion Recipe


                                                                
                                                                Lemon Wafers



Lemon Wafers

Here are more favorite recipe from Great-Grandmother and Grandmother’s Recipe Book.

Mix 1 pint of lard and 2 ½ cups of sugar until it is a cream mixture.
Add 2 beaten eggs and 1 teaspoon of salt and 1 ounce of *baking ammonia.
Add **5 cents worth of Oil of Lemon and enough flour to make a stiff dough.
Knead well and roll thin and cut into squares or diamond shapes.
Lay on butter tins and bake in a quick oven.


*Baking Ammonia was used before baking powder and baking soda as a rising agent and it was made from Deer horns.

** 5 cents worth of Oil of Lemon---The term 5 cents has to be the amount Oil of Lemon they could buy for a nickel. If anyone knows any different please advise me. Thanks.

She had an old picture glued above the faded recipe that I will use. I hope they enjoyed these cookies as she has three stars by the recipe.


© BEPH 2013 All Rights Reserved

Lightning Layer Cake and Chocolate Cake for 50


                                                         
Lightning Layer Cake

Written in my Grandmother’s Recipe Book in 1930

3 ½ cups of sifted Swans Down Cake Flour

2 teaspoons of baking power

1 teaspoon of salt

2 eggs unbeaten

Soft shortening as needed

1 cup of milk

2 cups of sugar ½ teaspoon lemon extract

½ teaspoon of vanilla

Sift flour once, measure, add baking powder and salt, sift together three times.

Break eggs in cup and add enough shortening to fill the cup.

Put all ingredients in a bowl and beat vigorously 2 minutes.

Bake in three greased 9 inch layer pans in moderate oven 375 degrees 25 minutes.

Spread white frosting between layers and on top of cake.

Sprinkle each layer and top with coconut.
 

Chocolate Cake for 50 people

I found this one which was written in pencil so light---I used a magnifying glass to read it.

1 cup of shortening

6 cups of sugar

9 egg yolks

8 cups of flour

3 ½ teaspoons salt

4 tablespoons of baking powder

2 cups of milk

9 squares of chocolate

1 tablespoons vanilla

9 egg whites

Cream shortening and sugar.

Add beaten egg yolks and mix well.

Mix and sift flour, salt and baking powder

and add one after the other with milk to the

first mixture.

Add melted chocolate and vanilla.

Fold in stiffly beaten egg whites.

Pour into greased shallow pans and bake in oven 350 degrees 20 to 30 minutes.

Cool on table--- until it is touchable.

Then frost it and sprinkle broken pecans on top.




© BEPH 2013 All Rights Reserved

 

 

Wednesday, June 26, 2013

Mexican Spaghetti and Glazed Apples


My Grandmother’s Cookbook was a little Webster Composition Book that was passed down from her mother to her. It is very old and some of the recipes that were written in pencil are so faded one cannot read them.

Great-Grandmother wrote this one:

Mexican Spaghetti

1 pound chopped pork shoulder

¼ cup of chopped green peppers

2 tablespoons of chopped green onions

½ cup of diced celery

1 tablespoon of minced parsley

½ teaspoon of salt

¼ teaspoon paprika

2 cups of tomatoes

2 tablespoons of chopped green olives

4 cups of hot cooked homemade spaghetti


Heat a frying pan in which to cook the pork, peppers,

onions and celery until well brown. Add the rest of the seasonings

and tomatoes. Cover and simmer for 30 minutes or until quite thick.

Stir frequently with a slotted spoon. Mix with the olives and serve

surrounding the spaghetti heaped onto a warm platter.

Garnish with glazed apples.



Glazed Apples

6 tablespoons bacon fat

3 cups of sliced apples

¼ teaspoon of salt

2 teaspoon of fresh lemon juice

½ cup of granulated sugar

¼ teaspoon cinnamon


Heat the fat in a frying pan

Add the apples and lid. Cook

Slowly for ten minutes---until

The apples are soft. Stir frequently

with a fork.

Add the other ingredients and broil or bake for

ten minutes.

Service with hot French bread and chilled Dill Pickles

(freshly pickled the same year)


She even made soup and canned it in Mason jars for the

winter. They did not waste anything---if they could not

cook, bake, broil, can, dry or smoke it in the smokehouse

it did not exist in their world.


© BEPH 2013 All Rights Reserved

Tuesday, June 25, 2013

Lemon Chiffon Pie


I found this recipe in my great- grandmother’s old recipe book written in pencil

---it was fade a bit since it was written in 1938. And this is what she said:

This is a recipe my mother gave me in 1880:

                               Lemon Chiffon Pie

1 ½ cups of water                            1 ½ Tbs. of grate lemon rind

6 Tbs. of sugar                                 ¼ cup of corn starch

½ tsp. of salt                                     5 egg whites

3 ½ Tbs. of Leon Juice                    ¾ cup of sugar

Bring water, 6 tablespoons sugar and salt to a boiling point.

Mix together lemon juice, lemon rind and cornstarch; slowly

Add to sugar syrup (she spelled it sirup), stirring constantly; cook

over low heat until thick and clear, occasionally stirring.


Beat egg whites to soft peaks stage, slowly beat in sugar until

whites are stiff but not dry. Fold in hot cornstarch mixture.

Pour immediately into Graham Cracker Crust. Chill in icebox

before serving.


Her additional notes indicate she made four pies at once for her

large dinners---she gave for special events.



© BEPH 2013 All Rights Reserved