ANNA WILLABY VOORHIES SALAD

One of my favorite things about written cook books is the recipes shared with friends and family. It is fun to think that someone loved a recipe so much that they not only asked for the recipe, they gave the owner credit!

ANNA WILLABY VOORHIES SALAD

Coarse grate 2 cups apple, 1 cup carrots. Add juice and rind of one lemon and 1/4 to 1/2 cup sugar. Toss and serve after 20 minutes.

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Short Cakes

It is relative easy to fall into the habit of grabbing a box of 8isquik and make shortcakes for berries or peaches. To be honest, it is just as easy to make short cakes from scratch.

SHORT CAKES

Wash, hull and crush the berries or fruit. Cover with sugar and set aside until cake is ready. For the cake use 1/2 cup of sugar, 1 egg, 1 teaspoon of butter, 1 cup of milk and 2 cups of flour. Bake in two layers*. When baked spread with butter and cover with half of the crushed fruit. Place second layer on top of this and repeat process. Over all pour sweet cream either plain or whipped.

*Bake at 375 for 15-20 minutes and check for doneness. Short cake should be golden brown on top. Do not add Strawberry Shortcake doll to recipe. She was so popular when I was a sprout!

CURRANT TEA CAKES

I know that many of us had grandmothers who probably made currant jam. I remember trying on once. Tart, indeed! I think this recipe would make a wonderful “tea cake” for aftenoon tea or an engagement party, etc.

CURRANT TEA CAKES

2 cups flour
3 tsp. Baking soda
1/2 cup sugar
3/4 tsp. Salt
1 cup milk
1 egg
2 tablespoons shortening
1/2 cup currants

Sift together flour, baking powder, sugar and salt. Add beaten egg and melted shortening to milk and add to milk then combine with dry ingredients. Add currants that have been ashed, dried and floured*. Mix carefully to not crush berries. Batter will be stiff. Grease or line muffin tins and fill half full. Bake about 20 minutes in a hot oven.

*Dust berries and nuts before adding to a batter prevents them from sinking to the bottom.

Golden-Cheese Bread

Hello again after a rather lengthy pause in posting.  I apologize to my legions of followers… all 20 or so of you!  Thank you for stopping in to my little part of the world and enjoying the tidbits of gastronomical history that I offer here.  I hope to be able to post more often.

This recipe is from an old magazine from the 1950s.  It sounds so yummy, but then again, I am a major sucker for cheese.  I love the stuff!  As always, please let me know if you try any of these recipes!

Obviously, the scan is slightly crooked, but then again, being stick pin straight is so boring! For us Weight Watchers, this works out to be about 6PPts, cutting the loaf into 10 slices.  Use fat free cheddar, Egg Beaters, omit sugar, and use fat-free milk to help cut that down to about 4 PPts value.

BANANA COCOANUT ROLL

Greetings, Old Thymers. Long thyme no see! Sorry that I have not updated lately. I hope 1to post more often!

Today’s selections are from an old handwritten cookbook purchased at a garage sale. I have already expressed my love for hand written books like this. They are irreplaceable, in my opinion.

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Banana Cocoanut Roll

Rub six bananas through a sieve add a little cream – sugar – orange juice and cocoanut – mix + keep warm. Beat 3 eggs with 3/4 cup sugar for 10 minutes. Add 2 tablespoons cream, 1 teaspoon orange extract, 1 tablespoon melted butter, and 1 cup flour sifted with
2 teaspoons baking powder and 1/8 teaspoon salt. Bake*. Spead with the banana mixture and roll. Sprinkle with additional cocoanut.

*I would bake in a proper jelly roll pan lined with parchment paper that has been buttered at 350 for 12-15 minutes to start.