Entry tags:
Recipes from 1950 Betty Crocker Picture Cookbook
( Page 67: Biscuits )
( Page 79: Dumplings )
( Page 79, steamed brown bread )
Cake recipes! Because, dammit, the icing we have now tastes like ass, and I am going to fix this situation.
Preparing the pan: grease bottom and sides of layer pans thoroughly; dust with flour until well-coated on bottom and sides. Line bottom of oblong pans with brown papers (leave "ears", i.e. pull taps on end). Then grease paper and sides of pan throughly.
( Page 124, Light Yellow Cake )
( Maple syrup cake )
( Mocha Prune Cake (what?) )
FROSTINGS, i.e: puremoney.
White butter icing:
Blend together: 3 cups sifted confectioner's sugar, 1/3 cup soft shortening (butter for flavor)
Stir in until smooth: 3 tbsp cream, 1.5 tbsp vanilla
(small cake: 2 cups confectioner's sugar, 1/4 cup soft shortening, 2 tbsp crea, 1 tsp vanilla)
Chocolate De LuxeIcing:
Beat together until fluffy: 2 cups sifted confectioner's sugar, 1/3 tsp salt, 1 large egg, 1/3 cup soft shortening, 2 squares chocolate (unsweetened)
Fluffy white frostings: 1 cup sugar, 1/3 cup water, 1/3 tsp cream of tarter: boil slowly w/o stirring until syrup spins a 6 to 8 inch thread. Keep saucepan covered first 3 minutes to prevent crystals from forming on sides of pan.
While syrup is cooking, beat until stiff enough to hold a point: 2 egg whites.
Pour hot syrup very slowly in a thin stream into stiffly beaten eggwhites, beating constantly. Add- 1.5 tsp vanilla. Beat until frosting holdsits shape.
Other Desserts: I want to here that Ms. Crocker strongly recommends fresh fruits in season brightened with lemon juice, or with cream or ice cream. She also recommends fruit-and-cheese plates, fruit salads, and spreadable cheeses with thin slices of toasted bread.
( Baked Rhubarb )
( Page 79: Dumplings )
( Page 79, steamed brown bread )
Cake recipes! Because, dammit, the icing we have now tastes like ass, and I am going to fix this situation.
Preparing the pan: grease bottom and sides of layer pans thoroughly; dust with flour until well-coated on bottom and sides. Line bottom of oblong pans with brown papers (leave "ears", i.e. pull taps on end). Then grease paper and sides of pan throughly.
( Page 124, Light Yellow Cake )
( Maple syrup cake )
( Mocha Prune Cake (what?) )
FROSTINGS, i.e: puremoney.
White butter icing:
Blend together: 3 cups sifted confectioner's sugar, 1/3 cup soft shortening (butter for flavor)
Stir in until smooth: 3 tbsp cream, 1.5 tbsp vanilla
(small cake: 2 cups confectioner's sugar, 1/4 cup soft shortening, 2 tbsp crea, 1 tsp vanilla)
Chocolate De LuxeIcing:
Beat together until fluffy: 2 cups sifted confectioner's sugar, 1/3 tsp salt, 1 large egg, 1/3 cup soft shortening, 2 squares chocolate (unsweetened)
Fluffy white frostings: 1 cup sugar, 1/3 cup water, 1/3 tsp cream of tarter: boil slowly w/o stirring until syrup spins a 6 to 8 inch thread. Keep saucepan covered first 3 minutes to prevent crystals from forming on sides of pan.
While syrup is cooking, beat until stiff enough to hold a point: 2 egg whites.
Pour hot syrup very slowly in a thin stream into stiffly beaten eggwhites, beating constantly. Add- 1.5 tsp vanilla. Beat until frosting holdsits shape.
Other Desserts: I want to here that Ms. Crocker strongly recommends fresh fruits in season brightened with lemon juice, or with cream or ice cream. She also recommends fruit-and-cheese plates, fruit salads, and spreadable cheeses with thin slices of toasted bread.
( Baked Rhubarb )