Recipes from 1950 Betty Crocker Picture Cookbook

[sapote]

Sift together:

2 cups sifted Gold Medal flour
2.5 tsp. baking powder
1 tsp. salt

Cut in finely: 1/4 cup shortening

Stir in: 3/4 cup milk

Round up, knead lightly, roll or pat to 1/2 inch, cut. Place on ungreased baking sheet.
Bake 10 to 12 minutes in a 450 degree oven (note: I think BC assumed that some people would be using a woodstove, with the spit test, because she always adds [hot oven]).




with the poem: Puffs as light as thistledown ... with flavorful stews, they bring renown.

Cooking half time uncovered is the newest and best method.

Sift together:

1.5 cups sifted Gold Medal flour
2 tsp. baking powder
3/4 tsp. salt

Cut in:
3 tbsp shortening

Stir in only until blended: 3/4 cup milk

Drop by spoonfuls onto chicken or meat in boiling meat stock, not into liquid. Cook 10 minutes with kettle uncovered, and 10 minutes tightly covered. Remove dumplings and meat to hot platter, keep hot while making gravy. Serve remainder seperately.


Mix together:
1 cup rye flour or sifted Gold Medal flour
1 cup corn meal
1 cup whole wheat flour
2 tsp. soda
1 tsp. salt

Stir in... 3/4 cup molasses, 2 cups sour milk or buttermilk.

Beat well. Fill greased molds 2/3 full (using 2 1-lb coffee cans or one 7" tube-center mold). Lay waxed paper over the top. Steam 3 hours. Serve piping hot with butter.

You can use a large pot to improvise a steamer: place mold inside, lift with rack set on cups etc.

Cover tightly. Do not lift cover until end of steaming unless water must be added, then quickly add boiling water.

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.


Grease and flour 2 9" layer pans or 13x9 oblong pans (proportions for small cake follow)

Cream together until fluffy:
5/8 cup soft shortening (half butter for flavor)
1 7/8 cup sugar.

Beat in thoroughly: 2 large eggs (1/2 cup)


Sift together: 3 cups sifted softasilk flour or 2.75 cups sifted Gold Medal flour (WHAT.)
2.5 tsp. baking powder.
1 tsp salt.

Stir in alternately with: 1.25 cups milk
1.5 tsp vanilla.

Pour into prepared pans. Bake until cake tests done. Cool. Finish with filling or frosting as desired.

350 degrees (mod. oven), bake layers 30 to 35 minutes, square or oblong 35 to 40 min.

Small cake:

substitute: 3/8 cup shortening, 1.25 cups sugar, 1 egg (1/4 cup), 1 7/8 cups or 1.75 cups flour., 1.5 tsp baking powder, 1/2 tsp salt, 7/8 cups milk, 1 tsp vanilla.

Variations:

1) add tsp. cinn, 1/8 tsp cloves, 1/8 tsp nutmeg

2) Penuche cake: substitute brown sugar, add 1/3 tsp soda with the baking powder (1/4 tsp for small). Frost with toasted pecans.

3) Buttercup cake: halve the baking powder, to the dry ingredients, add 1/2 tsp soda (1/3 small cake). Use buttermilk instead of sweet milk.

Substitute for half the vanilla a combination of orange, lemon, or almond extract. Frost with fluffy white frosting and trim with orange or lemon rind.



Follow recipe for Large Cake, except substitute 1 cup maple syrup for 1 cup sugar (use only 7/8 cups sugar). Decrease milk to 5/8 cup (1/2 cup plus 2 tbsp). Add syrup with it. Omit vanilla; blend in 1/2 cup cut-up butternuts. Bake, cool, frost w/ maple syrup frosting.


Small cake: 3/8 cup shortening, 1 1/8 cup sugar, 2 eggs (1/2 cups)
2.25 cups sifted soft flour
1 tsp baking powder
1 tsp soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 cup buttermilk
1 cup cooked drained prunes.

Variation: dates or figs.


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.


Cut 2 lb rhubarb into 1-inch pieces, place in baking dish, sprinkle with 2 tbsp water, 1 cup sugar, 1/4 tsp nutmeg. Bake at 350 for 45 min.


1/4 cup corn meal
1 cup cold water w/ 1 tsp salt

Stir in: 2 cups scalded milk

Bring to a boil, stir, boil 10 min.

Blend in mixture of: 1 egg, well-beaten
1/4 cup sugar
1/2 cup molasses
1 tbsp butter
1 tsp cinnoman
1/2 tsp ginger

Pour into buttered 1-quart casserole. Bake 1/2 hour (300). Stir in 1 cup cold milk.
Bake 2 more hours. Serve warm or cold.