Howard Lake-Waverly Herald, March 8, 1999

A 'taste' of the early 1900s

The following are recipes found in a cookbook "Everybody's Best," compiled and printed by the Library and Improvement Club in the early 1900s in Howard Lake.

Notice there are no oven temperatures nor baking times.

Cinnamon Chocolate Cake

1 cup sugar, 1/2 cup butter, 2 eggs, 1/2 cup milk, 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 3 teaspoons powdered cinnamon. Cream butter and sugar. Add cinnamon and beaten yolks, then alternate milk. Mix flour, salt, add baking powder. Add whipped whites, beat hard, bake in 3 layers in quick oven. When cold put together with chocolate icing.

Mrs. E. H. Diers, Waverly

Ginger Bread

1 cup butter, 1 cup of sour milk, 1 cup molasses, 1 cup sugar, 3 cups flour, 4 eggs, 1 teaspoon ginger, 1 teaspoon cinnamon, 2 level teaspoons of soda. Sift together several times the flour, soda, ginger and cinnamon. Cream the butter, add the sugar a little at a time and cream thoroughly. Add the egg yolk and beat the mixture slightly, then add the molasses. When this is blended, add the milk gradually, then beat in the flour slowly and lastly fold in the beaten whites of the eggs. This makes a large cake and should be baked in a large deep pan. Half the recipe makes a good cake in quantity.

Mrs. Harold Simmons

Black Cake

1 cup brown sugar, 1 cup butter, 1 cup cold coffee, 1 cup molasses (scant), 1 cup raisins, 1 cup currants and 1 cup citron, 1 teaspoon allspice, cloves and cinnamon, 2 eggs or yolks of four, 2 teaspoons baking powder.

Mrs. C. R. Long, Mankato

Charlotte Russe Pudding

1 pint of cream beaten to a stiff froth, sweeten and flavor to taste, dissolve 2 1/2 teaspoons of gelatin in a couple of tablespoons of cold water, let stand 2 minutes, and then pour over hot water to dissolve it and stir well, then add this to whipped cream and mix it well. Let stand in a warm place until it begins to stiffen, add chopped walnuts and put into a cool place.

Esther Pugh

Steamed Bread Pudding

1/2 cup molasses, 1/2 cup sugar, 1 tablespoon butter. Pour over this 1 cup boiling water, two cups bread crumbs, 1 cup flour, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 level teaspoon, soda dissolved in 1 tablespoon hot water, add 1 egg well beaten, 1 cup raisins or half raisins and half nuts. Steam 2 1/2 hours. Serve with sour sauce.

Mrs. N. B. Reynolds, Fayette, Iowa

Cranberry Pudding

Use 1 egg beaten light, 2 teaspoons baking powder sifted into 2 cups flour, a little salt, 1 cup milk. Add 1 cup cranberries and steam 1 1/2 hours. Serve with a sweet sauce.

Mrs. A. L. Lee

To Make Good Yeast

Scald 1 quart flour, soak 2 yeast cakes and when flour and water is cool add yeast cakes and let set in a warm place until noon. At noon, cook 12 large, even sized potatoes, pour water off, mash potatoes, when all is cool, add to water and yeast and let set until next morning then set in a cool place. When wanting to make bread take yeast liquid and as much water as liquid and proceed to make as you would any bread.

Mrs. H. D. Garman

Corn Bread

1 egg, 1/2 (scant) cup flour, 1 heaping teaspoon baking powder, 1 teaspoon salt, 1 tablespoon sugar, 1 tablespoon melted lard, 2 cups sour milk. Put soda in milk first so the milk will not taste sour, then add flour, egg salt, baking powder and meal. Use enough meal to make batter a little thicker than for pancake dough.

Mrs. W. M. Kime

Waffles

1 pint sour milk, 4 cups flour, 1/2 butter, melted; 1 teaspoon soda, 1 teaspoon salt, 2 eggs.

Mrs. Devine

Tea Biscuits

2 cups flour, 3/4 cup brown sugar, 2 teaspoons cream tartar and 1 of soda (sift these together), 1/2 cup shortening, pinch of salt, 1 cup currants and a little nutmeg. Mix with sweet milk and handle as little as possible. Work shortening into dry flour which has been sifted with cream tartar and soda and add sugar and currants before mixing in milk. These are nice either hot or cold and will keep two days without drying out.

Mrs. G. G. Luhman


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